MARK <> It is hard to tell from your after photo, but it appears as if they now employed a convex grind. Am I correct, or is it just the photo?
Embracing the silence amid a life and land full of static...
Takeda has become the #1 knifemaker that I get requests to modify/fix.
Reason = Too thick/sucks at cutting
Yeah folks, I'm not even close to exaggerating the problem here. I'm getting multiple requests per week to fix these knives. I turn them down because these knives are not at all easy to thin correctly (that's by hand on stones). I won't do this work anymore to these knives as it's just not worth the effort/cost/profit/or risk.
As I posted originally in this thread - Buyer Beware!
Wow, the new Moritaka
Kinda too bad because they do have a certain appeal to them
"A dull knife means you're a ******* loser" – Matty Matheson
Dave, does this apply to basic sharpening as well and will you still do older Takedas?
“Though I could not caution all, I still might warn a few; Don’t lend your hand to raise no flag atop no ship of fools.” Robert Hunter
I have an old takeda and I luv it. So glad I got one before they when to crap
My blog: Japanese Knife Reviews
Takeda has a tremendous steel but yes the geometry of the blade it s a bit ******. I never try one of the old takeda but I guess they were a bit more like mine after three hours of stone.