Yes, this is the stainless cladding, its much smoother and more even on every knife, not just Sasanohathe cladding on new takeda stainless clad sasanoha knives seems different than the traditional carbon clad takedas ive seen in the past. the kurouchi also seems to be different as well, its not as patchy and the blades themselves seem less wavy, with less hammermarks. is this difference due to the knife being stainless clad, or are sasanohas cladding just different in general?
I have occasionally wondered if Takeda's signature concavity on thin blades is less apparent on the stainless-clad models. He claims they're the same, but pics always gave me the impression the stainless ones were flatter, though that could just be the relative smoothness giving that impression.
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