Quantcast

Should i get the Kato SG2 240 Gyuto?

Kitchen Knife Forums

Help Support Kitchen Knife Forums:

coffeelover191919

Well-Known Member
Joined
May 12, 2020
Messages
194
Reaction score
87
Location
NYC
I have an:
Anryu AS 210 gyuto (kurouchi)
Yoshihiro AS 210 Gyuto (kurouchi)
Masamoto SW 240
Aritsugu 150 Petty (blue steel)
Shun Premier VG Max 8in Kiritsuke
Lots of Wusthof Classics

I have Shapton 1k, 2k 5k, strop, green compound, etc.

I'm a home cook but like knives that work well and look good. Should i get the Kato 240mm SG2 Gyuto?
 

AFKitchenknivesguy

Senior Member
Joined
Apr 25, 2011
Messages
1,848
Reaction score
1,106
Location
Pennsylvania
To address do you need it? No, not really. You have all the knives to round it out.

To address, if you should get it. Only you can answer that.

I wouldn't mind having it...for the right price.
 

ian

Supporting Member
Joined
Dec 18, 2017
Messages
3,483
Reaction score
5,754
Location
Boston, MA
I imagine the Arnyu AS is Absolute Sex and the Kato SG2 is Stupendously Great Too!

Why don’t you buy one of the forum favorite Sanjo knives instead, just to get something different and well recommended? Start a knife rec thread and see what comes up.
 

BillHanna

Senior Member
Joined
Apr 20, 2020
Messages
343
Reaction score
482
Location
Pennsylvania
 

M1k3

Buy stainless! Sell carbon!
Supporting Member
Joined
Jul 28, 2018
Messages
4,130
Reaction score
4,794
How would the Kato sg2 gyuto cut compared to the Anryu AS 210 gyuto?
Honestly, probably pretty similar. They both make knives in the Takefu style. Will probably be pretty similar grinds and profiles, not exactly though. Think cousins rather than twins. Edge retention wise, R2 will win hands down in comparison to AS.
 

tchan001

Senior Member
Joined
Mar 25, 2014
Messages
650
Reaction score
1,075
Location
Hong Kong
A 240mm Kato SG2 must be a bit different from the 240mm Kato WH I have. Mine is just some unknown carbon clad.
 

ian

Supporting Member
Joined
Dec 18, 2017
Messages
3,483
Reaction score
5,754
Location
Boston, MA
A 240mm Kato SG2 must be a bit different from the 240mm Kato WH I have. Mine is just some unknown carbon clad.
The OP is talking about Yoshimi Kato. I assume yours is Kiyoshi Kato? (If yours is Yoshimi, you might possibly have overpaid for it...)
 

DitmasPork

Senior Member
Joined
Aug 21, 2012
Messages
2,110
Reaction score
1,980
Location
BROOKLYN, NY
I have an:
Anryu AS 210 gyuto (kurouchi)
Yoshihiro AS 210 Gyuto (kurouchi)
Masamoto SW 240
Aritsugu 150 Petty (blue steel)
Shun Premier VG Max 8in Kiritsuke
Lots of Wusthof Classics

I have Shapton 1k, 2k 5k, strop, green compound, etc.

I'm a home cook but like knives that work well and look good. Should i get the Kato 240mm SG2 Gyuto?
'Yes' or 'No' question? I say 'No.' At least not before you look at the other powdered steel offerings like Blazen, Kagero, Sukenari HAP04,
Takamura HSPS Pro.

Curious on your reasons for wanting a powdered steel knife? I had one, recently got rid of it, and now miss it, wanting another. My personal reason is edge retention and stainless a win-win for a travel knife.
 
Last edited:

mpier

Active Member
Joined
Feb 17, 2020
Messages
34
Reaction score
17
I have an:
Anryu AS 210 gyuto (kurouchi)
Yoshihiro AS 210 Gyuto (kurouchi)
Masamoto SW 240
Aritsugu 150 Petty (blue steel)
Shun Premier VG Max 8in Kiritsuke
Lots of Wusthof Classics

I have Shapton 1k, 2k 5k, strop, green compound, etc.

I'm a home cook but like knives that work well and look good. Should i get the Kato 240mm SG2 Gyuto?
Ironically I just ordered a Kato R2/SG2 210mm Gyuto yesterday it is do to arrive on Tuesday, I’ll let you know what I think.
 

coffeelover191919

Well-Known Member
Joined
May 12, 2020
Messages
194
Reaction score
87
Location
NYC
I imagine the Arnyu AS is Absolute Sex and the Kato SG2 is Stupendously Great Too!

Why don’t you buy one of the forum favorite Sanjo knives instead, just to get something different and well recommended? Start a knife rec thread and see what comes up.
Which are? Never heard of them

Does it have to be a gyuto. Wanna join the dark side, and get a nakiri? I don’t see a Sujihiki in your possession either.
I have a meat slicer, and i only break it out at most once per year. I just dont think i'd use a Sujihiki for prepping meals at home.

See above, but thanks for the rec, anything else you'd recommend for $300?

Honestly, probably pretty similar. They both make knives in the Takefu style. Will probably be pretty similar grinds and profiles, not exactly though. Think cousins rather than twins. Edge retention wise, R2 will win hands down in comparison to AS.
What other powdered steel $300 knives would you recommend? I'm looking to try something different than Aogami steel since i have 3 knives that are Aogami already. I hear the next big thing is powered steel and i generally treat my knives well and dont chip them.

'Yes' or 'No' question? I say 'No.' At least not before you look at the other powdered steel offerings like Blazen, Kagero, Sukenari HAP04,
Takamura HSPS Pro.
For the entire forum... can someone point me to a guide that compares these steels or can just tell me whats the pros/cons of them for someone who wants to try something new that can get super sharp and hold its edge for a while? Although i only have 2 years of sharpening experience (home cook, so i dont even need to sharpen that often) i'm not afraid of sharpening these new steels. (have shapton 1k, 2k, 5k 2 strops, green compound.
 

M1k3

Buy stainless! Sell carbon!
Supporting Member
Joined
Jul 28, 2018
Messages
4,130
Reaction score
4,794
Which are? Never heard of them


I have a meat slicer, and i only break it out at most once per year. I just dont think i'd use a Sujihiki for prepping meals at home.


See above, but thanks for the rec, anything else you'd recommend for $300?


What other powdered steel $300 knives would you recommend? I'm looking to try something different than Aogami steel since i have 3 knives that are Aogami already. I hear the next big thing is powered steel and i generally treat my knives well and dont chip them.


For the entire forum... can someone point me to a guide that compares these steels or can just tell me whats the pros/cons of them for someone who wants to try something new that can get super sharp and hold its edge for a while? Although i only have 2 years of sharpening experience (home cook, so i dont even need to sharpen that often) i'm not afraid of sharpening these new steels. (have shapton 1k, 2k, 5k 2 strops, green compound.
Takamura R2. Tanaka R2 Damascus. Akifusa SRS-15. Sukenari ZDP-187 or XYZ123. Any of the custom makers that use it, like HSC and Zwear.

It's not really the next best thing. It's a different steel with different focus. Higher edge retention generally equals harder to grind/longer to sharpen. Plus carbide sizes and finishes and type of sharpening devices play a bigger factor.
 

mpier

Active Member
Joined
Feb 17, 2020
Messages
34
Reaction score
17
Ironically I just ordered a Kato R2/SG2 210mm Gyuto yesterday it is do to arrive on Tuesday, I’ll let you know what I think.
I have an:
Anryu AS 210 gyuto (kurouchi)
Yoshihiro AS 210 Gyuto (kurouchi)
Masamoto SW 240
Aritsugu 150 Petty (blue steel)
Shun Premier VG Max 8in Kiritsuke
Lots of Wusthof Classics

I have Shapton 1k, 2k 5k, strop, green compound, etc.

I'm a home cook but like knives that work well and look good. Should i get the Kato 240mm SG2 Gyuto?
D86C411B-EBC5-4933-A19B-F45CBF5EE9DB.jpeg

So I’m not sure if this is what you were thinking of but I just got it today and it’s VERY NICE!!
 

mpier

Active Member
Joined
Feb 17, 2020
Messages
34
Reaction score
17
Seisuke knives. I haven’t used it yet but it is light, thin and has a really nice fit/finish.
 

mpier

Active Member
Joined
Feb 17, 2020
Messages
34
Reaction score
17
You can most likely get it cheaper from another vendor they just happened to have a left handed Yanagiba I wanted so I just bought them both from there.
 

Moooza

°
Joined
Dec 9, 2016
Messages
285
Reaction score
117
Location
Australia
@mpier, that's lovely. Is the finish like the other Kato where some layers look really dark at some angles but way more silver at other angles?
 

slickmamba

Senior Member
Joined
Apr 5, 2018
Messages
566
Reaction score
224
based on the rest of your knives I would really suggest getting something without a hollow/concave grind. Something convex with a better grind like @ian said would be great
 

mpier

Active Member
Joined
Feb 17, 2020
Messages
34
Reaction score
17
Ya gen
@mpier, that's lovely. Is the finish like the other Kato where some layers look really dark at some angles but way more silver at other angles?
yes it is generally dark gray and silver in color but it definitely pops when the light hits it at different angels, I guess the video I saw on the web site is what sold me on it just loved how it popped and wanted to play with some R2 as well.
 
Top