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.
sweet videos. that knife looks killer!
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
It only hurts til the pain goes away........
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.
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.
One thing you can give and still keep...is your word.