LifeByA1000Cuts
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Is there a 2 in flat section in front of where it touches the board? If not, how do you keep it from accordeoning if not rocking or strongly slicing?
What do you like/dislike about Takedas
- Thread starter Marcelo Amaral
- Start date
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sergeysus
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Somehow missed this thread.
I really love Takeda knives and have a cleaver, 240 gyuto, 210 bunka, patty, pairing/kogatana that are used in kitchen. I also have 2 friction folders. Want to try a sasonoha & suji
One of my favorite things about his knives is that when you get it it new, it already looks used and worn in.
Other likes
- easy to sharpen
- edge holding
- tall at the heel
- weight vs length
- handles. I know most people dont, but I do.
- blacksmith finish
- food release. My bunka has a sweet forged hollow and it flies through veggies
- how easy it is to get a custom build from Shosui and how responsive he is
I dont like
- price, but still willing to pay it for the right knife
- varience in grinds and reactivity of the clad
I really love Takeda knives and have a cleaver, 240 gyuto, 210 bunka, patty, pairing/kogatana that are used in kitchen. I also have 2 friction folders. Want to try a sasonoha & suji
One of my favorite things about his knives is that when you get it it new, it already looks used and worn in.
Other likes
- easy to sharpen
- edge holding
- tall at the heel
- weight vs length
- handles. I know most people dont, but I do.
- blacksmith finish
- food release. My bunka has a sweet forged hollow and it flies through veggies
- how easy it is to get a custom build from Shosui and how responsive he is
I dont like
- price, but still willing to pay it for the right knife
- varience in grinds and reactivity of the clad
