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Takeda cleaver comparison - New vs Old (pic heavy)
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Thread: Takeda cleaver comparison - New vs Old (pic heavy)

  1. #1

    Takeda cleaver comparison - New vs Old (pic heavy)

    I have recently acquired two Takeda cleavers. A relatively new one and the old andy777 cleaver. I've put a hair popping edge on both of them, but am noticing quite a discrepancy in cutting performance. The older cleaver is remarkably thicker and heavier. It also has a flatter profile, which I prefer. The new cleaver has a great distal taper and is very thinly forged. To my surprise, the older cleaver far outperforms the new cleaver. The older blade, while much thicker in general has a taller bevel and is thinner behind the edge. This cleaver falls through food with the slightest sawing motion. The newer cleaver has a relatively shorter bevel and will split carrots like a wedge rather than cutting them. Thus reinforcing that thinness behind the edge is a key dimension in cutting performance.











  2. #2
    Nice comparison. Luckily, you can pretty easily take the newer one to the stones and widen that bevel while you thin behind the edge as well.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #3
    Senior Member brainsausage's Avatar
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    You got the AndyTakedaChuka and didn't immediately sacrifice the other Takeda chuka as a means of appeasing the knife gods...?!?

    What did you expect to happen....???!?!?!?!?!?!?!?!?????!!!?
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  4. #4
    Here's a few extra pics to show the thickness behind the edge. I do wonder if the old one was thinned at some point or if that was just the way they came back then.

    New Cleaver


    Old Cleaver

  5. #5
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    Is the new one SS clad? If it is, how does it compare?

  6. #6
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    Chobint you made good observation.I think you nailed it.The heavier blade with the taller bevel because of those two factors can make it a better cutter.Cleavers are great tools finding one that cuts well,hold on to it.

  7. #7
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    I might have a Takeda stainless nakiri on the way, and I wonder if the new ones' geometry lives up to the oldies. Thanks for showing this and stimulating my paranoia.

  8. #8
    Senior Member quantumcloud509's Avatar
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    Quote Originally Posted by brainsausage View Post
    You got the AndyTakedaChuka and didn't immediately sacrifice the other Takeda chuka as a means of appeasing the knife gods...?!?

    What did you expect to happen....???!?!?!?!?!?!?!?!?????!!!?
    lol
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  9. #9
    Senior Member quantumcloud509's Avatar
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    From what I remember, Andy put some time into making that cleaver "just right" for himself. The profile felt much more proper to me over the rest of my cleaver family which I own which are all more bellied. Thank you for sharpening it properly, it was one thing I always struggled with because of its size and angles. Old skool Takedas are definetly way more badars than the new ones. Maybe back then Mr. Takeda built knives with more passion, and now the time is here to build knives to help retire. Looks like the Andy cleaver has 1/3 more metal on it than the new one.
    Amat Victoria Curam Fortune favors the prepared.
    "A human being is primarily a bag for putting food into." -George Orwell

  10. #10
    Talking with someone who was over at Takeda's workshop for a few days last month, and who has visited Takeda a few times already, it's not a matter of passion. The impression I get is that Shosui Takeda is as passionate about knives and jnats as best of us here.

    He is either adjusting based on what he's told end users want, or the pressure of working through a backlog of orders for his "classic clad" knives while aiming to fully transition to the stainless clad knives within a year is taking a bit of a toll.

    My bet would be on the former.*
    Len

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