Also i think it needs some thinning. I cut carrot with it and i can feel a little wedging. What is your experience with it?
Takedas are ultra-thin near the edge, but all the ones I've seen have a fairly distinct "shoulder" a few mm above the edge. I've spent a lot of time trying to thin this out on a 240 gyuto, and haven't succeeded yet.
The knife is still a great cutter, it's just that the very thin edge makes the transition more noticeable.
The way I understand it, below the Shinogi line is actually three bevels. First from shinogi line to lamination line, second, the lamination line to primary bevel, third primary bevel. They have to be thinned, then blended. Scared to practice on my perfect Takeda. Actually considering posting it in BST. Hope we get some help.
Very timely thread. I have a Classic Bunka maybe four YO. Agreed to whats been said but I'm hoping some of the pro sharpeners will chime in with a solution to properly thin this knife prior to sharpening. I only use mine for boneless meat cutting cause it sucks for any firm to hard vegetables. Very Ax like. I'm not saying that its a bad knife, I Takeda San is legendary for a reason, but just that I don't know properly sharpen it and frankly, am intimidated to do so.
The way I understand it, below the Shinogi line is actually three bevels. First from shinogi line to lamination line, second, the lamination line to primary bevel, third primary bevel. They have to be thinned, then blended. Scared to practice on my perfect Takeda. Actually considering posting it in BST. Hope we get some help.
one other option is give to somebody that knows what is doing like Dave if somebody is willing to do it.
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