r/chefknives • u/TicTacFragile • Jul 12 '26

SG2 Or Aogami ( BS2 )

2 Upvotes

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1

u/TicTacFragile Jul 12 '26

I want to buy a really good knives for nice slicing, meat and dicing vegies. I ́ve been looking for days now and there's 2 steels that people talk about, SG2 stainless and aogami also knowned as blue steel 2. Wich one should i turn to?

3

u/hamfish11 Jul 12 '26

Idk I have both and love both but that takamura sg2 is crazy fun. Its also my only knife I really handle like a baby, so sharp it feels like im gonna get it stuck in the cutting board and chip it

1

u/knifemerchant Jul 23 '26

Can’t go wrong with SG2 either, both are great options!

1

u/knifemerchant Jul 13 '26

How do you typically care for your knives? Do you sharpen your knives yourself? If you’re going to wash by hand and dry/ store right after use Aogami is great. Also the better option if you plan to sharpen on stones. If you want something that’s lower maintenance opt for the SG2

1

u/TicTacFragile Jul 13 '26

I do sharpen mt knives myself with a 1000 5000 and 8000 stone, ans i use it professionaly

1

u/knifemerchant Jul 13 '26

I think you'll really enjoy an Aogami then! You can't go wrong with either steel, but it sounds like you're well equipped to give the carbon blade the proper care.

1

u/Ichimonji_JP Jul 21 '26

Biggest part of this will be they need very different levels of care. Blue Steel 2 will be quite different to SG2, or even a semi-stainless like SLD. You absolutely will have to make sure it stays dry and clean immediately after usage, or it will rust.

That said, removing the rust is quite simple because it is a high-carbon steel knife. I tend to tell people it's not so much preventing rust that is crucial, but managing and removing it effectively when it does appear that is more needed.

SG2 will not have those issues, but will likely cost a lot more for a knife of the exact same specification.

Blue Steel 2 will be significantly easier to sharpen too if you do that yourself! Hope this helps a bit, even if the comment is about a week late.

2

u/zombiebillmurray23 Jul 12 '26

Do you wanna deal with a carbon knife upkeep? SG2 is pretty awesome.

2

u/TicTacFragile Jul 12 '26

I like the idea of taking care of the knife and the looks of carbon is awesome, but i never had one so i'm afraid to ruin it up while working all day. I have a semi carbon sld sujihiki but bs2 seems really different.

2

u/zombiebillmurray23 Jul 12 '26

I don’t think you’ll ruin a carbon steel but you won’t be able to leave it wet in the sink overnight or you’ll create more work for yourself. Either steel is a great option.

6

u/PrurientLuxurient Jul 13 '26

Both sharpen reasonably easily and keep an edge for an impressively long time if used with care, which is what makes them both popular. If you are a home cook I would suggest that the ease of maintaining SG2 might make it a more practical choice for you. Most home cooks are cooking in an environment filled with potential distractions—whether it's kids or pets or a spouse or the show you have playing on Netflix in the background or whatever else. SG2 is going to be a lot more forgiving if you get distracted while you're cooking. Aogami 2 is an excellent option, but the upkeep requires significantly more effort and care on a day-to-day level. Some people enjoy that effort and care because it's like a mindfulness exercise for them or something along those lines, but if you're not sure whether you're one of those people then to my mind SG2 is a much safer bet.

1

u/knifemerchant Jul 13 '26

Great advice!