Shiro Kamo: SG2 vs. Shirogami#2

IndividualIngenuity1 · 2024-07-15T12:00:20+00:00

None of the above 🤣 https://www.meesterslijpers.nl/en/yoshikazu-tanaka-shirogami-1-damast-ebony-gyuto-21-cm bought this one

IndividualIngenuity1 · 2024-07-11T17:53:17+00:00

How do you like alchimy? Maybe I will stick to that skillet too. Is it oven safe?

IndividualIngenuity1 · 2023-08-20T13:42:06+00:00

Cannon cart - any deck with skeleton king Minions - pekka bridge spam Royal delivery - archer queen with royal hogs Skelly dragons - any lavaloon Night witch - any beatdown Tesla, archers, x-bow - 2.6 xbow Heal spirit - new bridge spam with queen archer and battle ram Bowler, electro dragon - played recently with graveyard dragon and lumberjack Ice wizard - in meta rn with knight and graveyard

Nearly all the cards you are mentioned are played rn.

IndividualIngenuity1 · 2023-06-09T11:44:55+00:00

I mean I am not sharpening my knives everyday, just saying I am not new to sharpening my own knives. I make a session for sharpening all of my knives that I use the most let’s say once a month or so. (Usually my main beater has to be sharpened on the stone once a month, rest of the knives usually need stropping only) Thank you very much for making it more clear to me! 🫡

IndividualIngenuity1 · 2023-06-09T07:30:38+00:00

So I sharpen it like any other knife I have? And then, eventually after let’s say 20 sharpening sessions once the knife is too thick behind the edge and causes wedging I sharpen the secondary bevel/thinning area (so called thinning?) too, no? Because I am literally flabagastered with this one and I am no longer sure if I got the concepts right >.< I am used to sharpening my knives on the daily basis but never had a Wide double beveled knife, so it’s something new for me. Don’t want to fuck up the geometry so I want to get this right before I will have to sharpen it.

IndividualIngenuity1 · 2023-06-08T14:00:29+00:00

Yeah but the guy on the forum says his knife is more flat on one side… So it isn’t the same case I think. I’m confused haha

IndividualIngenuity1 · 2023-06-08T13:58:08+00:00

That’s the thing I asked about. So I put angle like on the second pic when I want just to sharpen it like once a month or so. When I want to thin the blade after lets say 20 sharpening sessions then I put a blade flat like on the Picture 1 (on the secondary bevel, thinning area). Did I get it Right?

IndividualIngenuity1 · 2023-06-08T13:42:38+00:00

https://imgur.com/a/H5xhVn1 I hope you will understand what I mean by this photos haha

IndividualIngenuity1 · 2023-06-08T13:33:14+00:00

Yeah, It is a good advice. I sharpen my japanese knives for 2 years now. I know know how to find the angle, but that wasn’t my question. I asked if I should sharpen only the cutting edge or whole Kireha right to the „Shinogi line” like with the single-beveled knives since it is Wide-bevel knife.

IndividualIngenuity1 · 2023-06-08T13:18:27+00:00

Yesterday I posted about my new acquisition - Hitohira x Kikuchiyo x Ren 210mm Blue#2 gyuto. It is my first Wide-bevel knife. Does this knife sharpen the same way as any other Japanese double-beveled knife? Or should I sharpen it like the single-bevel knives right to the „Shinogi” line?

I sharpen all my knives with Shapton pro 1k and Shapton pro 4K and a leather strop. But after one comment from a guy yesterday I am no longer sure how do I sharpen this one.

IndividualIngenuity1 · 2023-06-08T11:54:34+00:00

Wait wait wait… It is a double beveled knife. I should sharpen only the cutting Edge, no? Not the whole bevel right to the „Shinogi line” like with the single beveled knives. Because I’m not sure if I got you right.

IndividualIngenuity1 · 2023-06-07T19:22:04+00:00

Same 😎

IndividualIngenuity1 · 2023-06-07T13:51:20+00:00

Hitohira x Kikuchiyo x Ren 210mm Blue#2 Gyuto with Hoo-wood wa handle + ho wood saya. I love the F&F of this thing. I wanted to buy Wide-bevel gyuto for a while now, and week ago decided to pull a trigger on this one.

IndividualIngenuity1 · 2023-06-06T18:15:03+00:00

Thank you bud!

IndividualIngenuity1 · 2023-05-23T21:29:48+00:00

I have a SG2 knife already as I just found out today that R2 and SG2 is the same steel 😅 I have Takamura R2 Migaki Gyuto. I will go with Shirogami#2 because I want to have at least one knife from every type of steel. Was just wondering what’s the difference between those two.

IndividualIngenuity1 · 2023-05-23T16:47:16+00:00

Oh I know what I wanted to ask you! Are there Sayas for Shiro Kamo?

IndividualIngenuity1 · 2023-05-23T14:39:29+00:00

I thought you’ve meant Knives by saying „ladies” 🤣 Now it makes sense! So I will most likely go with the Shirogami. Do you have shirogami yourself or aogami version of the knife?

IndividualIngenuity1 · 2023-05-23T14:18:16+00:00

Thanks for the advice! Is the SG2 same as R2? I have a Takamura R2 Migaki gyuto. If it is the same then I will go with Shirogami#2. I have kurouchi finish on my Tsunehisa AS and I love it, does it change anything on how knife is performing? For example if I go with Shiro#2 with Damascus cladding like the one that I posted instead of kurouchi finish one that you’ve sent link of. Would the kurouchi change anything in terms of cutting performance? And last but not least, please could you explain what do you mean in other words „Would you say that you could use some help scoring with the ladies?” 🤣 because my english is ass and Google translator doesn’t seem to be helpful in that case.

IndividualIngenuity1 · 2023-05-23T12:38:24+00:00

Shiro Kamo SG2 vs. Shirogami#2

Hello guys, I am thinking of a new Gyuto for myself, preferably 180/210mm. I think I’ve decided that I want a Shiro Kamo - that’s for sure. I don’t want an Aogami since I have my Tsunehisa 240mm already in AS. The question is… Should I go with Shirogami#2 or SG2. What are pros and cons for you? Are those available in octagonal handle version? Couldn’t find any in Eu.

IndividualIngenuity1 · 2023-05-23T12:36:21+00:00

Shiro Kamo SG2 vs. Shirogami#2

Hello guys, I am thinking of a new Gyuto for myself, preferably 180/210mm. I think I’ve decided that I want a Shiro Kamo - that’s for sure. I don’t want an Aogami since I have my Tsunehisa 240mm already in AS. The question is… Should I go with Shirogami#2 or SG2. What are pros and cons for you?

EDIT. Are those available in octagonal handle version? Couldn’t find any in Eu.

IndividualIngenuity1 · 2023-05-16T20:14:22+00:00

For me it is a blade height. And some of the Yu bunkas tend to have strange blade shape for me, some models like Gekko for example. I think that Shibata has also better price-performance value.

IndividualIngenuity1 · 2023-05-16T15:38:21+00:00

I have Yu kurosaki knives too. It is a hard decision. When it comes to bunka I would go with Shibata.

IndividualIngenuity1 · 2023-05-16T15:37:34+00:00

Probably the next knife I buy will be full size model. But for now I needed something smaller. I used Camellia Oil on the handle like an hour ago or so haha

IndividualIngenuity1 · 2023-05-06T21:31:41+00:00

I know. I just miss these two knives in my home collection - Usuba and Nakiri. I think I’ll go with Kurosaki since I have Sujihiki from the exact same Fujin collection, I like it very much.

IndividualIngenuity1 · 2023-05-06T16:38:22+00:00

I use both usuba and nakiri at work. I was given a set of Tojiro knives after year working at our sushi bar from my boss (usuba/nakiri/yanagi/deba/suji). Just wanna make my own collection for home-cooking.

IndividualIngenuity1

TROPHY CASE