
Originally Posted by
Oui Chef
"Takeda knives are know for a very high level of fit and finish."
C'mon man, I have two and we both know that's not the case.
I love my takeda's and with some thinning on the shoulder they are both brilliant cutters- but the globs of epoxy around my sasanoha's handle, the rough spine and choil on my nakiri and the fact you can physically feel that the ferrule and rosewood are not sanded down to the same height are not signatures of a knifes with 'high levels of fit and finish'.
I agree with Dave on this. This is at best a poorly biased review and at worst an infomercial.