stephen129
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- Joined
- Sep 7, 2017
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To anyone who has used both, which do you prefer and why?
Most knives bend or chip severely when dropped. R2 is rather hard so it could potentially break part of the top off.Is the Kotetsu flimsy at all? I always wanted to try a r-2 knife but was hesitant because I heard they break if dropeped
Is the Kotetsu flimsy at all? I always wanted to try a r-2 knife but was hesitant because I heard they break if dropeped
To OP - I haven't got any got any Shibata Kotetsu knives in AS but do have a couple in R2. I don't find them particularly fragile or flimsy for lasers. In fact, I think they are far more robust than Takamura red handled series.Most knives bend or chip severely when dropped. R2 is rather hard so it could potentially break part of the top off.
Piece of advice, don't drop your knives
Yeah I would not fault the knife for that. That knife is not made for breaking down salmon.I bought one of the earlier shibatas from chubo when they launched. I would not buy again, I sold it to one of my cooks. I used it to break down a salmon and the blade from tip to heel had 1mm chips in it randomly down it. I don’t know if anything has changed on the newer knives. It put work in on basic veggies though.
Yeah I would not fault the knife for that. That knife is not made for breaking down salmon.
I bought one of the earlier shibatas from chubo when they launched. I would not buy again, I sold it to one of my cooks. I used it to break down a salmon and the blade from tip to heel had 1mm chips in it randomly down it. I don’t know if anything has changed on the newer knives. It put work in on basic veggies though.
I had a similar issue with the R2 210mm gyuto first day at work and it chipped cutting an onion on a wooden board. Next thing i new i had a 1mm chip in the middle and had to spend money fixing it. It was a factory edge. Ended up selling it to a friend who has had no problems with it.I bought one of the earlier shibatas from chubo when they launched. I would not buy again, I sold it to one of my cooks. I used it to break down a salmon and the blade from tip to heel had 1mm chips in it randomly down it. I don’t know if anything has changed on the newer knives. It put work in on basic veggies though.
Was it the stock edge or did you put a new one on it?
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