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View Full Version : Own Design Takeda 240 Gyuto



Mr.Magnus
08-06-2013, 12:19 PM
always wanted to make my own designed gyuto so i contacted Shosui at Takeda (i like his blades and the steel in general so thats why i picked him to work with. and he made the blade after my specs.

i designed this blade as a agressive cutter abit of a gamble how it will feel/perform. i wanted a knife with alot of board contact yet a smal belly betwin the tip and heel. Shosui made the blade abit thinner after speaking to him i wanted him to try make the blade from 2mm at the heel and tappering down to very little, also made it 4mm wider at the base so 56mm, even thou the blade is so thin its very stiff and stil got nice waight due to the AS steel. sending this blade to Mike now for a handle and cant wait to try it out.

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DeepCSweede
08-06-2013, 12:23 PM
That looks pretty sweet M - Can't wait to see the finished project and to see your reactions to it as a cutter.

Crothcipt
08-06-2013, 12:34 PM
Might have a hard time getting the back of the handle to match with the tip. Looks great. Can't wait to see the end result.

bkdc
08-06-2013, 12:37 PM
Wow that's the best of both worlds. That's what I would idealize my Takeda to be.

tripleq
08-06-2013, 12:49 PM
Sweet!!

sachem allison
08-06-2013, 12:59 PM
Very nice!

knyfeknerd
08-06-2013, 01:08 PM
Magnus you have excellent taste my friend! Can't wait to see what Mike does with it.

Mr.Magnus
08-06-2013, 01:45 PM
Cheers guys. dont know if its gonna be good or bad thou :) only way to find out is to try it :D

cheezit
08-06-2013, 01:49 PM
Nice! Curious to see what you think of the performance once you have the opportunity to use it!

Justin0505
08-06-2013, 02:06 PM
Very cool; looks great, and certainly unique!
I didn't know takeda did 1-off customs, how long was the wait time?

The transition from flat to tip happens much further back on the blade than any others i've seen. This gives you a much larger flat/ sweet spot near the tip. The only detriment I could see would be in handling larger product / bigger piles where you'd want a bigger rear flat spot (and in rock chopping, but who cares about that). But this shouldn't be a problem at all for the majority of home tasks. I bet that thin tip and big flat area make it awesome for onions.

I also like the upward angle to the handle. Shouldn't be a problem with a tall blade unless you have extra high counters and / or are pretty short yourself.


Can't wait to see it in action!

Mucho Bocho
08-06-2013, 02:37 PM
Magnus, But the real question here is, will your new takeda produce a close shave? I bet you've got some 4000 YO secret lotion selected? I'm only half kidding. :chin:

Mr.Magnus
08-06-2013, 02:38 PM
Very cool; looks great, and certainly unique!
I didn't know takeda did 1-off customs, how long was the wait time?

Thanks Justin.

Yeah i didnt know he did that,i just asked him and sent him the drawing and he was game. took 1,5 months lol not very long for a custom order.

I decided to try have the tang in a angle, i think it will make the knife more agressive while cutting with the tipp (I Think :D).

Mr.Magnus
08-06-2013, 02:40 PM
Magnus, But the real question here is, will your new takeda produce a close shave? I bet you've got some 4000 YO secret lotion selected? I'm only half kidding. :chin:

Lmao. We'll see :rolleyes2:

bikehunter
08-06-2013, 03:44 PM
I like it very much. Let's see it with a handle.

labor of love
08-06-2013, 03:50 PM
ive talked to takeda about a custom recently. theyre definitely game for customizations, they were willing to make me one with a 4-5mm spine.

bkdc
08-06-2013, 05:24 PM
If Magnus's knife performs the way I think it will perform, we should lobby Takeda to make this a permanent KFF fixture in his line.

Midsummer
08-06-2013, 09:49 PM
Very nice; hope it ROCKS.. I am very interested in what you find out!

bikehunter
08-06-2013, 09:56 PM
If Magnus's knife performs the way I think it will perform, we should lobby Takeda to make this a permanent KFF fixture in his line.

Plus One

bkdc
08-07-2013, 07:58 AM
That profile (two flat sweet spots with a gentle belly) is exactly what is on my Shun Fuji 10 inch chef's. It's such a functional profile.

marc4pt0
08-07-2013, 08:29 AM
Very nice looking! Excited to see the finished product!

Mr.Magnus
08-28-2013, 05:04 AM
and shes done. cant wait to have a swing with it. :doublethumbsup: i might do a passaround with it if there is intrest.

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Timthebeaver
08-28-2013, 05:06 AM
Bad. Ass.

ecchef
08-28-2013, 05:25 AM
Bad. Ass.

:plus1:

daddy yo yo
08-28-2013, 05:40 AM
she's cute! :wink:

ChiliPepper
08-28-2013, 06:01 AM
Wow Magnus, your design is stunning and Takeda seems to have complied to perfection! Great collaboration and awesome end result!! Please let us know how it performs with a thorough review! :)

Ruso
08-28-2013, 09:23 AM
Looks amazing I want one too! :doublethumbsup:

daddy yo yo
08-28-2013, 09:30 AM
that mike henry handle is a perfect fit!

CanadianMan
08-28-2013, 09:54 AM
Amazing design, great job!!!!

bkdc
08-28-2013, 10:51 AM
I swear, this makes me want to add another sibling to my existing two Takeda gyutos.

harlock0083
08-28-2013, 11:48 AM
Reminds me a bit of a funayuki profile. Looks awesome none the less.

tripleq
08-28-2013, 01:25 PM
She looks beautiful man.

Crothcipt
08-28-2013, 02:07 PM
lol if there is interest in a pass a round. there is always interest in a good maker. Great looking blade there, hope it is what you were hopeing it would be.

joyless
08-28-2013, 04:34 PM
drool :drool:
beautiful knife and the profile looks just perfect!

ar11
08-28-2013, 04:54 PM
This Takeda profile design really speaks to me, been dreaming about a knife that has a sweet spot near the tip for fine cutting work. How does this compare to the standard Takeda gyuto - visually looks similar, but believe this custom has less belly?

Mr.Magnus
08-28-2013, 05:02 PM
cheers. guys.

ar11, this one is nothing like your standard takeda in profile. its much thinner and a smal belly. the standard takeda has a big belly with slim to non sweetspot. and is thicker.

Justin0505
10-05-2013, 10:51 PM
Any updates? Hows this one been working out?
Pics? Vids?

Fran Rendina
10-05-2013, 10:55 PM
Great look M

quantumcloud509
10-06-2013, 06:04 AM
Beauty

Brad Gibson
10-06-2013, 06:06 AM
man.........that is amazing!

Mr.Magnus
10-06-2013, 06:24 AM
uploading info in a sec.

Mr.Magnus
10-06-2013, 06:27 AM
http://www.youtube.com/watch?feature=player_embedded&v=PG4ueCBbzo8


http://www.youtube.com/watch?v=UrHpA9c_sgc

Mr.Magnus
10-06-2013, 06:34 AM
Im stil waiting on it. i had a friend chef in the states testing it. it needs some thining cuz it came pretty wedgy from takeda. also gonna have a saya made for it before i do a passaround on it.

Brad Gibson
10-06-2013, 07:03 AM
sweet videos. that knife looks killer!

stereo.pete
10-06-2013, 09:44 AM
sweet videos. that knife looks killer!


+1

Baby Huey
10-06-2013, 10:04 AM
Awesome job.

Mr.Magnus
10-06-2013, 12:13 PM
Cheers

jasonlb7
08-14-2014, 12:16 PM
Hate to revive an old thread. Magnus is there anything you would do different if you had the chance to do it again? Would you still get a takeda seeing how you had to send it back after receiving it? Your profile is exactly what i have been looking for.

schanop
08-14-2014, 04:24 PM
xx

Mucho Bocho
08-14-2014, 05:46 PM
Nice handwork Magnus no doubt. It does look and sound like your applying a decent amount of force on the blade to make the cuts. My Takeda Banno had thick secondary bevels, though sharp as hell. That's the reason I finally passed it on. These days I have such a light hand on my knives, I'm just a busy home cook and can take the time to keep fresh edges. Nice hand work Mr M.

brainsausage
08-15-2014, 02:00 AM
Nice handwork Magnus no doubt. It does look and sound like your applying a decent amount of force on the blade to make the cuts. My Takeda Banno had thick secondary bevels, though sharp as hell. That's the reason I finally passed it on. These days I have such a light hand on my knives, I'm just a busy home cook and can take the time to keep fresh edges. Nice hand work Mr M.

That isn't Magnus in the vids. He sent it to a chef buddy to put it through the paces.