田中茂樹 R2/SG2 黑素大馬士革牛刀

I purchased the 180mm/Teak version of this knife and it is much more beautiful in person than the picture shows. It had a razor sharp edge right out of the box and the Damascus pattern in the cladding is just gorgeous. The finish on the knife releases food remarkably well so nothing I am cutting seems to stick to it. Another great purchase from Burfection that I will enjoy for many years. As usual, they shipped it out the next day and I received it in 4 days.

so this is my first r2 sg2 steel knife and i chose this because the HRC fell within what i was looking for at 63 which is higher on the scale of things. i have had to do some edge work as i did get a few nicks in it most likely from bad form as i am carful not to use it on anything with a bone or too hard. also a first is the 240mm blade. typically i use a 210mm however the honest truth is that as a professional chef i needed something just a bit bigger and i have to say it was a smooth transition with the blade being so thin. a lot of 240mm blades are thick and noticeably heavy. being that i work about 50 hours a week with my knife i wanted something bigger but not too much heavier and tanaka san did a great job with that.

i own mostly full tang knives ryusen was my first blade. western handle, beautiful hattori damascus pattern and had vg 10 steel. i was very set on full tang knives for some reason and in one way or another most of my knives are full tang but after using the wa handle for about 2 months now i have to say its very comfortable and the combination of ebony wood and buffalo horn is so handsome shadowing the black damascus pattern. its a true work of art. HOWEVER if there was one thing i could say that sometimes bugs me its that the nickel spacers protrude enough to be noticeable tho they honesty dont cause any wear on my hand i know its there so its just not as uniform as my ryusen with its tapered bolster and smooth lines. other than that one thing its a true work of art.