I thought it looked extra badass compared to his standard "big santoku". Thanks for sharing. - Thanks also to Cadillac, I'm loving the Takeda knife porn in this thread. :jumping2:
I need some belly. yes I can push cut most things instead of rocking, but after 20 yrs in the kitchen somethings just can't be unlearned. Two of those are mincing parsley and garlic. No mater how much I try, I need to rock. Hence a belly. And I think everyone's estimate of contact patches are way off. The flat area on 270 is probably close to 6 inches (4 inches of curve) And on the curved part is probably around 1/8 to 1/4 inch. If you think I'm wrong break out a ruler and measure. :razz::
Is that a reprofiled takeda?
I absolutely love flat gyuto's. I have a "beater" knife that I keep near by for chopping but most of my mise during the day is cutting and dicing. A flatter gyuto is better for this and faster IMO. The perfect knife for me would be 80% flat with a slight curve at the tip.