V2 steel??

Zknives usually has at least a line or two about a specific steel. Not in this case though.

Which handles appeal to you? The ones toward the top, or the ones just above the Hock knives? If it's the ones toward the top, there are other blades that have very similar handles, but I can't remember the maker off the top of my head.

I've never used Japanese carving knives other than kiridashi. The patterns I'm used to are European/American. Not sure I'd like most of those as I prefer very short blades.

Anyway, I have a Carving knife thread in the Workshop sub forum that has a couple of thousand replies I believe. Covers many of the domestically available knives, production and hand made. Might be of interest to you if you are into carvers.

Edit- looks like Takefu makes a steel called V2. Supposed to be similar to Hitachi White #2. Maybe they got their wires crossed? White #2 is a highly thought of carbon steel, if I remember correctly it's usually tempered to a high hardness. That one should definitely be on the zknives website and app.
 
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I have never used it personally but it's a simple carbon low alloy steel, with trace amounts of chromium. As was stated it is said to be "sort or a substitute for white number 2". Carbon is in the .95 to 1.05 range, up to .25 Nickle and copper, and about .5 Mn. By the stats it looks like a decent steel in my personal opinion.
 
Takefu V2 is the same as Hitachi White #2? I'm looking at Zknives, Takefu V2 knife steel, and it has Chromium, Nickel, which White 2 doesn't have. Also, some White #2 charts, shows a little bit of Mn, some White #2 charts shows NO Mn. The carbon content of White 2 is a bit higher than V2. Just some observations, but I don't know exactly how much of which element is going to affect change from one steel to another. I have carbon down, I think anyway!!!
 
I've used both V2 & white#2 - still own a V2 kitchen knife(Kumagoro 24cm 63RC). Informally, both can get very sharp at acute angle (10-20 inclusive degrees) and lost its crazy sharpness after 1 or 2 meal preps (a few pounds of meat & vegies). Their edges stay around 90% sharpness for months at light duty - note: their thin blade geometry cut very well, therefore may influence sharpness assessment. btw - micro-bevel didn't show observable improvement in edge retention for these 2 steels.

Both steels are very easy to sharpen & touch-up. Relatively as a preference (not a performance comparison) - Currently for kitchen usage, I prefer 52100, Elmax, skd-11/D2, 3v, ...
 
Stacy, you had originally said V2 was similar to White #2, not blue #2. Hence the confusion. You even said shirogami instead of aogami!!!
 
Brain fart...sorry. (I have no idea why I typed white/shiro???)

Yes, the blue paper ( ao-gami) has alloys, the white paper ( shiro-gami) is clean. Ao..Shiro...White...Blue....one of 'em was what I was talkin' 'bout.


Thanks for the catch Stuart.
 
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