Quantcast
Takeda gyuto quality control question - Page 2
Page 2 of 2 FirstFirst 12
Results 11 to 19 of 19

Thread: Takeda gyuto quality control question

  1. #11
    Senior Member
    Join Date
    Mar 2011
    Location
    Wales, UK
    Posts
    788
    My Takeda (250mm gyuto) has the epoxy glob, which doesn't bother me in the slightest. Aside from that, it's perfect.

  2. #12
    Senior Member Seb's Avatar
    Join Date
    May 2011
    Location
    Sydney
    Posts
    498
    I like the epoxy blob.

  3. #13
    Senior Member
    Join Date
    Mar 2011
    Location
    Wales, UK
    Posts
    788
    it beats handle rot.

  4. #14
    Senior Member Cadillac J's Avatar
    Join Date
    Mar 2011
    Location
    Detroit
    Posts
    621
    Quote Originally Posted by Seb View Post
    I like the epoxy blob.
    Me too, it was great protection from any moisture getting in there. Then again, the epoxy was PERFECT from what I remember on your gyuto.

  5. #15
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,487
    the 300mm takeda gyuto i had had a perfectly even epoxy blob around the tang. didn't bother me in the slightest.

  6. #16
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    My Takeda has had less use since I have been using the knives that I am making, but it still gets out and is a pleasure to use. I acquired mine earlier this year from CKTG and have no issues with it. I love the hand forged aspect and rustic appearance coupled with the amazing edge and cutting ability.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  7. #17
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,487
    Quote Originally Posted by SpikeC View Post
    My Takeda has had less use since I have been using the knives that I am making, but it still gets out and is a pleasure to use. I acquired mine earlier this year from CKTG and have no issues with it. I love the hand forged aspect and rustic appearance coupled with the amazing edge and cutting ability.
    i really liked the rustic appearance, too. i need to get a suji first, but i think i may just snag a 240 Takeda afterwards. thanks guys!

  8. #18
    Senior Member NO ChoP!'s Avatar
    Join Date
    Apr 2011
    Location
    Clayton, NC- surrounded by lots of trees
    Posts
    2,089
    Between me and coworkers, there are three different Takedas at my job. Mine came from Salty, and its a few years old. I have noticed a slight overgrind at the heel, and the taper is not even from side to side, following the blade spin. Plus, the bendy thing has always bothered me. It does take a superior thin edge, though.

    My buddy has Marios old thinned and rehandled Takeda. It has a completely different profile and geometry than mine, and is shorter, even though they're both 240's supposedly.

    Another guy has a newer version. I would attest the quality is no different than the others....
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

  9. #19
    Senior Member EdipisReks's Avatar
    Join Date
    Mar 2011
    Location
    Cincinnati, Oh
    Posts
    3,487
    hmmm. thanks!

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •