Takeda 'style over substance'
Bought a Takeda 240 ish Gyuto after reading many positive reviews, however when it arrived it had the new profile, which is really thick down the edge. Currently it is back in the box; due to it keeps digging in and gripping the chopping board each time I use it.
It is also extremely high which people do mention, however this should not be overlooked as someone’s personal preference or a style which you can easily adjust too. If this is your first knife or you have not been cooking for long it may suit; however if like me you have been around for a few years it will take some getting use too and disrupt your usual cutting style drastically.
In all it is a slower knife to use than a traditional shaped “chefs” knife, which does slow production down in a professional kitchen environment. However for the home cook, foodie, hobbyist they are great talking points.
I think now unfortunately Takeda may be a case of fashion over professional practicality.