If I should be so impulsive and pull the trigger on another acquisition,
Takeda lurks in my head. But I have a lot of inhibitions.
If I may indulge the forum with some obsessive
thinking; share what may be more information than anyone wants to read; and,
confess that I doubt that I actually need another knife No matter,
I would be interested in feedback that might help me move on with with
a decision.
I crave a rustic j-knife with a capital R which looks like a Takeda 210 gyuto;but, I hear that the new
Takeda's have a less desirable (read as thick) grind; hence, there may be a lot of work to thin the grind myself
while always worrying if I am messing with the intended vision of the smith...and, for me, it's an expensive knife.
Most frequent use of our j-knives is weekly mincing produce to keep
in the frig for soups or salads: red peppers, bok choy, carrots, celery, cucumbers,
varied onions, ginger, and sometimes more dense items like celery root or jicama.
And, once a week whole chicken is broken down.
Knife collection:
TF 210,
TF nakiri,
Shibata r-2 bunko 175mm,
Masakage Koshi 180 gyuto,
Masakage Shimo 210 gyuto,
Yusuke white #2 240mm,
Ysuke white #2 hankotsus,
Kanehide ps60 210mm,
Anryu hammered blue #2 santukos,
Masakage Yuki (tall) parrng knife,
Kohestu (short) paring knife,
Tanaka vg-10 150mm petty...
plus a few german SS knives which are surprisingly useful. (Hinkel 6inch and
Marks 10inch chef knife)
a few thinned vintage (Foregecraft styel/quality) domestic carbon knives...oh,
and some very old (cheap) Chinese cleavers with a ton of restoration hours applied.
Hence...I do have some overlap, a tendency toward smaller knives vs 240mm ones, good enough
knife care for all carbon, and a propensity for being a collector. I like the challenge of sharpening and willing to get into the weeds with low grit stones.
My dilemma is that I have a little voice calling out for fewer high quality knvies: one gyuto, one petty,
one paring and one boning. Currently, the knives that my I use most...Hinkel 6inch ss for avocados and lemons,
the TF nakiri for mincing, the Tanaka for thin slicing cold cooked roast...and the Hankotus for breaking down chickens,
along with the Chinese cleaver for breaking thru bones. And, my wife likes the Kohetsu for one hand cutting
and the Kanehide ps60 for any large knife work. Home cooks.
No complaints about the other knives...just that they like to remind me that they are our children and want to be in
a rotation.
Well, that's my confession even if I am only talking to myself.
Takeda lurks in my head. But I have a lot of inhibitions.
If I may indulge the forum with some obsessive
thinking; share what may be more information than anyone wants to read; and,
confess that I doubt that I actually need another knife No matter,
I would be interested in feedback that might help me move on with with
a decision.
I crave a rustic j-knife with a capital R which looks like a Takeda 210 gyuto;but, I hear that the new
Takeda's have a less desirable (read as thick) grind; hence, there may be a lot of work to thin the grind myself
while always worrying if I am messing with the intended vision of the smith...and, for me, it's an expensive knife.
Most frequent use of our j-knives is weekly mincing produce to keep
in the frig for soups or salads: red peppers, bok choy, carrots, celery, cucumbers,
varied onions, ginger, and sometimes more dense items like celery root or jicama.
And, once a week whole chicken is broken down.
Knife collection:
TF 210,
TF nakiri,
Shibata r-2 bunko 175mm,
Masakage Koshi 180 gyuto,
Masakage Shimo 210 gyuto,
Yusuke white #2 240mm,
Ysuke white #2 hankotsus,
Kanehide ps60 210mm,
Anryu hammered blue #2 santukos,
Masakage Yuki (tall) parrng knife,
Kohestu (short) paring knife,
Tanaka vg-10 150mm petty...
plus a few german SS knives which are surprisingly useful. (Hinkel 6inch and
Marks 10inch chef knife)
a few thinned vintage (Foregecraft styel/quality) domestic carbon knives...oh,
and some very old (cheap) Chinese cleavers with a ton of restoration hours applied.
Hence...I do have some overlap, a tendency toward smaller knives vs 240mm ones, good enough
knife care for all carbon, and a propensity for being a collector. I like the challenge of sharpening and willing to get into the weeds with low grit stones.
My dilemma is that I have a little voice calling out for fewer high quality knvies: one gyuto, one petty,
one paring and one boning. Currently, the knives that my I use most...Hinkel 6inch ss for avocados and lemons,
the TF nakiri for mincing, the Tanaka for thin slicing cold cooked roast...and the Hankotus for breaking down chickens,
along with the Chinese cleaver for breaking thru bones. And, my wife likes the Kohetsu for one hand cutting
and the Kanehide ps60 for any large knife work. Home cooks.
No complaints about the other knives...just that they like to remind me that they are our children and want to be in
a rotation.
Well, that's my confession even if I am only talking to myself.
