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Takeda but stainless steel
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Thread: Takeda but stainless steel

  1. #1
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    Takeda but stainless steel

    any knife that u know cuts like takeda but semi or stainles steel??

  2. #2
    Senior Member WiscoNole's Avatar
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    Are you referring to the thinness or the unique blade shape?

  3. #3

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    For the life of me, I cannot think of any knife that is Takeda esk in stainless....

    Some that cut well, but not with the same profile.

  4. #4
    This WillC nakiri has a grind very similar to a Takeda:

    http://www.kitchenknifeforums.com/sh...l=1#post192032
    "God sends meat and the devil sends cooks." - Thomas Deloney

  5. #5
    Senior Member labor of love's Avatar
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    Quote Originally Posted by JohnnyChance View Post
    This WillC nakiri has a grind very similar to a Takeda:

    http://www.kitchenknifeforums.com/sh...l=1#post192032
    i thought Takedas were thinner than that.

  6. #6
    Senior Member EdipisReks's Avatar
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    Gengetsu semi-stainless is the closest i can think of.

  7. #7
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    i guess the thinness

  8. #8

    knyfeknerd's Avatar
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    The Suisin IH line are super-thin, but are otherwise nothing like a Takeda.
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  9. #9
    Canada's Sharpest Lefty Lefty's Avatar
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    I agree with Johnny; Will's nakiri is a dead ringer for a Takeda grind. Why are you thinking Takeda, specifically? I'm impressed with the two I have in my kitchen right now, but I'd take a Carter, personally, if you want the same look and crazy cutting performance.
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  10. #10
    Quote Originally Posted by labor of love View Post
    i thought Takedas were thinner than that.
    They might be slightly thinner but will's looks pretty thin. The grind is exactly the same which is the unique part about Takeda style grinds and what makes them cut so well.

    I will also agree w Lefty and suggest a Carter SFGZ. Thin, great cutter, stainless (mostly) and the grind does share some characteristics with Takedas.
    "God sends meat and the devil sends cooks." - Thomas Deloney

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