Takeda nakiri & bunka bocho comparison
I'm thinking about replacing my 16 year old Global G5 nakiri which ever since I've started using Jknives I've been reluctant to pick up.
So, I'm considering a Takeda and would appreciate your opinion and experience on the 170mm nakiri and bunka bocho.
In terms of the grind geometry and actual usage for veggies, can you describe how these 2 Takedas compare?
Also, any difference in the grind between the new SS clad versions compared with the previous iron clad kurouchi ones?