Hey guys I picked my tanaka r2 gyuto up tonight gave it a hit on the stones and honestly was like ***. I havent used it much in the last year and I honestly forgot how good that steel is, it takes a rediculas edge extremely fast and holds it for a very long time. I dont know if its tanakas heat treat on this steel or just the steel in general but why dont more makers use it. To me it feels very very close to carbon on the stones compared to other stainless knives. And seems like it would be a nice steel for custom makers to use. Also does anyone know why every r2 steel knife is in damascus and does anyone know where you can get tanaka r2 240 wa gyutos. To any of you guys who have used this knife or own one what are your opinions on this steel and makers technique with it? Thanks guys. Jai