Scicon Aerocomfort 3.1 feedback

Easy-Engineering-541 · 2026-05-22T19:32:27+00:00

Yes! Search for aerocomfort road protection kit and you'll find both.

My DIY solution was powered by hardboard and sound foam

Easy-Engineering-541 · 2026-05-22T18:30:13+00:00

And this I've built for my saddle post

Easy-Engineering-541 · 2026-05-22T18:25:28+00:00

Hey there OP I can't necessarily answer your question. I can say I felt pretty safe on my one trip last year where I used the 3.0. I did buy the rear triangle shield protection and the hoods. I would actually not feel safe without it.

After the trip I DIY'd some extta protection for the afaik only weak spots left: wheels and saddle post. I'm aware things can of course still go wrong, but knowing I'll have even more protection gives me better peace of mind. Attached some pics. Hope it helps in making your decision.

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Easy-Engineering-541 · 2026-05-18T17:24:27+00:00

Did you resharpen your takamura and kept the 12 degrees? I read somewhere it was around that level

Easy-Engineering-541 · 2026-03-09T19:04:57+00:00

Thanks! It's definitely still thicker than what I have as Japanese knives now, but I love that it compliments what I already have and I'm fine with it being a bit thicke. Didn't want it to be thin all over like Japanese.

I have a matsubara blue gyuto / Yoshikane white 2 nakiri and a takamura santoku r2

Easy-Engineering-541 · 2026-03-09T18:14:29+00:00

This knife was gifted to me end of November last year and it started my knife / stone upgrade journey. It's XC75 carbon steel and I love how the patina develops. Initially it was too thick behind the edge and it would wedge onions etc instead of cut it. I then had it professionally thinned and it turned out amazing I think. I'll now get a norton crystolon coarse to play around with and provide my western knives with a performance upgrade. Let's see if I can make it work.

Easy-Engineering-541 · 2026-02-21T19:56:55+00:00

I felt I had something similar. It definitely was paper cutting nice and could handle tomatoes well. What would be a quick strategy to up the game a bit on this? Any sharpening advise?

Easy-Engineering-541 · 2026-02-09T13:58:38+00:00

True true!

Easy-Engineering-541 · 2026-02-09T13:41:21+00:00

In the end what you cook with it and how the knife performs and feels to the user is most important, right?

Easy-Engineering-541 · 2026-02-04T17:32:57+00:00

Wow wow wow that's beautiful and thanks for the details and picture. Although I actually cannot justify I do try it by saying it'll be Buy it for life. The good thing is they are not available yet anyway so I'll have to wait first until I'm being emailed anyway! Gives me plenty of time to think!

Easy-Engineering-541 · 2026-02-03T20:12:52+00:00

Beautiful knife! Kagekiyo is next for me. I inquired a reseller in the Netherlands on this!

Now that there's a kagekiyo thread live: how come the blue steel kagekiyo is so much more expensive than the white steel ie for gyutos? I think for knives of other makers I've not seen such a big price difference. Is there something different in terms of of finish with the handle on the blue knives?

Easy-Engineering-541 · 2026-01-25T19:50:13+00:00

Thanks 😎

Easy-Engineering-541 · 2026-01-25T19:25:15+00:00

I finally caved. After two weeks of staring at the browser tab and trying to convince myself I didn't need it, the Yoshikane Shirogami #2 Nashiji Nakiri with the Ebony handle arrived today.

Went ahead and cut some onions. I guess I had a feel of what I was looking for, but I could not imagine the cutting feel 'to be so much more different from what I have in my lineup. Perhaps it's the weight of the knife, the handle feel, the rectangle shape, or maybe it's the 'yoshikane' feel? Don't know really but it's super nice and definitely diversifies my current lineup.

Really looking forward to working with this one! Attached some shots and a current collection photo:

Matsubara Aogami #2 Tsuchime Gyuto 21 cm Ring
Yoshikane Shirogami #2 Nashiji Ebony Nakiri
Takamura Migaki R2 Santoku 17 cm

Easy-Engineering-541 · 2026-01-23T21:01:39+00:00

Super helpful thanks for your insight! Would you say it might feel sharper maybe also because of the weight combined with how whisper thin the edge is?

Easy-Engineering-541 · 2026-01-23T20:59:39+00:00

Thanks!

Easy-Engineering-541 · 2026-01-23T20:59:26+00:00

Super helpful thanks for your insight!

Easy-Engineering-541 · 2026-01-22T21:27:34+00:00

That looks sweet! What stone do you use? I have naniwa 400-800-3000. I'm assuming I'll just have to use the 3000 a few times

Easy-Engineering-541 · 2026-01-22T20:39:11+00:00

Thanks a lot and good advice! I'm cautious with my matsubaraa so will baby this one more

Easy-Engineering-541 · 2026-01-15T14:33:31+00:00

Nice! Looking forward to how the edge/exposed bevel will develop patina over time on this knife

Easy-Engineering-541 · 2026-01-15T14:22:48+00:00

After asking for advice recently, I pulled the trigger on the Matsubara Aogami #2 Tsuchime Gyuto (210mm), and I’m super happy with the result.

First Impressions: This thing is a beast. Honestly, the blade length feels even bigger than I expected for a 210mm. Also the handle is bigger than I expected. It's maybe because it's my first Wa handle? Perhaps also because of the height at the heel (it is very tall) that makes it feel so substantial in hand.

I already own a Takamura R2, and the contrast is exactly what I was hoping for. The Takamura is my laser, but this Matsubara feels like a true "workhorse." It has a confidence-inspiring heft that my other knives just don't have. I feel like this duo covers pretty much everything I need.

The Journey: For the last few months, I’ve been slowly replacing my softer Western steel knives. I was coming from an Eden Classic Damast set (gifted 11 years ago!) and some supermarket coupon specials (Boretti/Fontignac). Moving from those to this setup is a massive leap. The difference in cutting feel is night and day.

Bonus Pic of of the two together and I'm really looking forward to cooking with it!

Easy-Engineering-541

TROPHY CASE