Hi all,
I got promoted recently so my prep time decreased significantly. Want to downsize my rack and keep only the ones that I use most. You may see more gyutos and cleavers incoming soon.
Takeda NAS 270mm Gyuto / SOLD
Specs
Steel: Aogami Super, Stainless Clad
Length: 279mm
Width: 66mm
Weight: 189g
Thickness: 2.7mm
Overall Length: 408mm
Handle: Rosewood+Black Pakka Wood Ferrule
I’m really into tall gyutos, komagiris and Chinese cleavers because only them give my big claws enough comfort. That’s why Takeda was on my list for a long time. Plus I was curious with the s grind. I’m the first owner of this knife.
Did some test run with 25lbs onions, 20lbs red cabbage, potatoes, carrots, radishes etc. After that used two-three more times. Overall performed well. I generally prefer 240mm but this one not only looks like a prep tank, but also is so light and nimble that I’m really impressed with its craftsmanship. Though, I believe I’m more of a convex grind person. Stropped maybe two, three times but never sharpened nor thinned. I didn’t want to ruin anything of it.
Comparing with some of the previous posts in KKF, I didn’t feel wedging at all. That’s because the other posts mostly were classic AS or because this knife is relatively new and thinner grind? I’m not sure, don’t have enough knowledge on Takedas.
Asking for $425 shipped CONUS / SOLD
————————
Yoshimitsu Kajiya 155mm Chinese Cleaver (Nakiri?) / SOLD
Specs
Steel: Shirogami #2
Length: 156mm
Width: 70.4 / 71.8 / 69.8mm
Weight: 264g
Thickness: 3.3mm
Overall Length: 294mm
Handle: Burnt Chestnut (I guess so) + Plastic Ferrule
Directly ordered from Michael, Knife Japan. Shared some pictures and comments in related thread as well, I really like this little guy. I was in cleaver hunt and was using only cleavers in 2022-23, now I know my sweet spot better. This one unfortunately is short for my needs.
I thinned slightly behind the edge and sharpened after that. Other than that did nothing. I sent it to @BillHanna to try and ever since I got it back, it sits on my rack. (Bill please chime in if you have any other comments)
Asking for $100 shipped CONUS / SOLD
I got promoted recently so my prep time decreased significantly. Want to downsize my rack and keep only the ones that I use most. You may see more gyutos and cleavers incoming soon.
Specs
Steel: Aogami Super, Stainless Clad
Length: 279mm
Width: 66mm
Weight: 189g
Thickness: 2.7mm
Overall Length: 408mm
Handle: Rosewood+Black Pakka Wood Ferrule
I’m really into tall gyutos, komagiris and Chinese cleavers because only them give my big claws enough comfort. That’s why Takeda was on my list for a long time. Plus I was curious with the s grind. I’m the first owner of this knife.
Did some test run with 25lbs onions, 20lbs red cabbage, potatoes, carrots, radishes etc. After that used two-three more times. Overall performed well. I generally prefer 240mm but this one not only looks like a prep tank, but also is so light and nimble that I’m really impressed with its craftsmanship. Though, I believe I’m more of a convex grind person. Stropped maybe two, three times but never sharpened nor thinned. I didn’t want to ruin anything of it.
Comparing with some of the previous posts in KKF, I didn’t feel wedging at all. That’s because the other posts mostly were classic AS or because this knife is relatively new and thinner grind? I’m not sure, don’t have enough knowledge on Takedas.
————————
Specs
Steel: Shirogami #2
Length: 156mm
Width: 70.4 / 71.8 / 69.8mm
Weight: 264g
Thickness: 3.3mm
Overall Length: 294mm
Handle: Burnt Chestnut (I guess so) + Plastic Ferrule
Directly ordered from Michael, Knife Japan. Shared some pictures and comments in related thread as well, I really like this little guy. I was in cleaver hunt and was using only cleavers in 2022-23, now I know my sweet spot better. This one unfortunately is short for my needs.
I thinned slightly behind the edge and sharpened after that. Other than that did nothing. I sent it to @BillHanna to try and ever since I got it back, it sits on my rack. (Bill please chime in if you have any other comments)
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