SRS15 vs R2 core

B

Beardyman

Joined
Feb 23, 2012
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Hi all. I'm doing some research on some new kitchen knives. Can anyone shed any light on the differences between SRS15 and R2 steels? Is one clearly better the the other. Are they both easy to maintain. The two knives I'm looking at are http://knifewear.com/knife-detail.asp?knife=15gyuto210&family=15 and http://www.chefsarmoury.com/kitchen...zen/takamura-blazen-210mm-gyuto/prod_990.html. If any of you learned people could give me a practical comparison that would be great.

For some more info. I'm an avid home cook. I want a good knife that will last a long time and hold a a good sharp edge and isn't difficult to maintain. Thanks for all your help
 
I can tell you about SRS-15, which is a high speed, stainless, PM tool steel. I have used Akifusa(Ikeda) gyuto for a while, and really liked it. Solid performer, even at 64HRC it resisted chipping pretty well. Sharpening was obviously more difficult compared with 56-58HRC western kitchen knives, but overall maintenance was much less time consuming. Edge holding was much better compared to Wushtofs/Henckels etc, even with much thinner edge.
R2 is used by Mr. Itou and I think couple other makers, but composition is unknown. Also tool steel. I've received a few emails regarding R2 steel, owners were pretty happy with it. Non stainless, typically at 62HRC.
If you have not used Japanese kitchen knives, i.e. herd steel/thin blades and edges, Akifusa would be a good starter, it's not as expensive as other brands and SRS-15 sharpening is easier than let's say Aritsugu Aogami at 65HRC or other makers ZDP-189 at 66HRC ish...
 
edited. Misread something really bad somewhere and mistated something. Oops. :foot:
 
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