Tojiro Reppu SG2 6.7" Bunka

I bought this knife as well as the Ryusen Blazen Bunka, also sg2, to allow my mom to choose which one she wanted for her birthday. I know about knives and manage a kitchen while my mom is a stellar home cook and doesn't know squat about knives. The Ryusen ended up being about $50 more expensive and had far superior fit and finish. The choil was rough with this Tojiro, the spine had almost no sanding and the sand blasted look is underwhelming. That does not mean it isn't a good knife! I really appreciate it's super thin flat grind, and exaggerated belly. My mom and I like to be able to do some rock chopping and this knife provides that without having to go for the larger gyuto. I appreciate the size and precision of this Tojiro. It came very sharp, not quite hair whittling but definitely paper cutting sharp. I can't comment on the ease of sharpening Sg2 as I haven't done it yet. If you are looking for something that has a very thin grind for gliding effortlessly through food, is very very light, and has some belly, this is a great choice. You may sacrifice a bit of fit and finish but I suspect that is true for most knives at this price point. My mom did end up choosing the other knife so I returned the Tojiro but mostly because she thought the Ryusen was prettier ;)

This is my 2nd Tojiro (after a 5" petty), and they both are a pleasure to use. I was looking for a longer knife, and also a wider blade so my hand doesn't hit the board while chopping.

This is a great size for me. It is also amazingly lightweight and nimble. It's sharp enough to slice overripe tomatoes very thin. The octagonal handle is new to me, but it feels fine so far. The tip shape is also different, but I think I prefer it over a santoku.

Most of the blade looks etched or sand-blasted. It looks OK, but wouldn't a smooth surface be easier to clean? I'd prefer black over the tan teak handle. And the tang doesn't seem to be attached to the handle very securely.

I'm a materials nerd and chose this over the Tojiro DP kiritsuke, which was less than half the price, in part because of the SG2 stainless. It should be harder than the VG10 used in the DP and many Japanese knives. And VG10 is harder than low-carbon stainless in many German knives. Harder steel should hold an edge better, but I haven't had it for long enough to say. The year-old VG10 petty is still quite sharp with only occasional honing. I hope this lasts for many years with infrequent sharpening.

I returned this knife due to the blade not being set in the handle correctly. It was twisted/cocked coming out of the handle. I like the knife though, it's very thin and lightweight, so I ordered another one. I haven't received the second order yet.