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

  1. #41
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    Well ever since I saw Stepan's Takeda wanted one.Bought Quantum's 270mm Gyuto,he said that it was his first Takeda.It was in excellent shape,just needed a good sharpening.

    Been using it for dinner prep for about a week.I can fully understand why people love these knives.It is very thin behind the edge,the bevel blends into the sides of the blade,It glides thru tomato's & cuts potato's without stiction.

    I know it is a matter of taste,but I enjoy a Goose Island IPA & check out the slag finish with a Mag. glass to me it is beautiful,& functional too

  2. #42
    Quote Originally Posted by erikz View Post
    Here's a review on the SS Large Nakiri:

    "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.

  3. #43
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    I don't know about the new Takeda's.The one I picked up has a big glob of epoxy at the horn.The handle itself is quite nice,I like the wide side octagons.The spine has a little bit of a wave in it,I am sure from the forge.

    Does that bother me.not in the least.Tho the epoxy is a little much,you will not get any moisture in the handle.The spine has no effect in the cutting ability,which is excellent.I don't mind little imperfections on hand forged knives as long as it cuts well.As a matter of fact it gives the blade a little character.If you want perfection get a cookie cutter stainless wt. a nice rounded spine.

  4. #44
    Senior Member Justin0505's Avatar
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    The epoxy is there by design, not accident. Asside from protecting the tang and handle, it's not uncomfortable. I sometimes hook a finger over that are when making draw cuts and appreciate the smooth roundness.

    F&F of the rest of the handle has been perfect and even on all 3 of the knives that I've used.

    You have to aproach these knives with the realization that Takeda has the skill to make any knid of knife that he wants, but has chosen this style with these features. They are different than other high end knives in a way that some can appreciate, but others don't understand.
    "I gotta tell ya, this is pretty terrific. Ha hahaha, YEAH!" - Moe (w/ 2 knives). http://www.youtube.com/watch?v=YVt4U...layer_embedded

  5. #45
    From what I understand, Takeda does not make the rosewood handles himself. He has a supplier who makes them - in fact, any of the rosewood handles we tend to come across from Japanese makers are probably made by that one guy.

    But yes, the gob of epoxy is a Takeda signature feature

    I have no issues with Takeda's F&F, but I wouldn't call it super-refined either. It's functional and good, but not the real selling point of the knives.
    Len

  6. #46
    I have no issue with the finish either,
    They deserve their cutting reputation for sure, my nakiri is the nicest thing I've ever put through an onion, you literally almost can't feel it going through the onion, it's a dream.
    I just thought putting up FF as a selling point on takeda's in a vid was a touch innaccurate. I love rustic, will be getting a Kato soon hopefully, apparently not the greatest FF but apparently an amazing cutter. Personally for me it's about the moment when the knife is going through my mise en place, not looking pretty on a bench

  7. #47
    Senior Member erikz's Avatar
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    Quote Originally Posted by Oui Chef View Post
    "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.
    Although this video might be an infomercial (I wasn't aware of that, as I've said before), one cannot deny that Takeda knives are something special. I'm sure, as Justin is, that Shosui can make any style of knife, in any way he wants. He is very skilled and takes custom orders on the fly.

    I do like the rustic finish - his Kurouchi finish is one of a kind, the easy to sharpen edge and the overall thickness of his blades. The epoxy ensures a water tight finish on the handle, which lots of other makers do not have and moisture might get into the handle.

    All of the qualities above made me order a custom Nakiri (AS Classic), which Shosui is going to forge for me in the coming month. It's going to be an absolute beast, but thats the way I like Nakiri's (slightly oversized at 200mm long and 65mm high).

  8. #48
    Y'know, you're just a little shy of a chuka
    Len

  9. #49
    Senior Member erikz's Avatar
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    Quote Originally Posted by echerub View Post
    Y'know, you're just a little shy of a chuka
    I know Blade height is more prominent on a chuka though

  10. #50
    Senior Member labor of love's Avatar
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    Quote Originally Posted by erikz View Post
    I know Blade height is more prominent on a chuka though
    im usually not a nakiri person at all, but that tall blade height sounds really cool. please let us(or atleast me) know how it works out for you.

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