I purchased a high end Japanese chef's knife for my wife a couple years ago. Then I found this one in the photo this week at a sale. I have not cleaned it up yet. Is this a good knife worth sharpening and using ? Google translated the markings as "Registered Takadaya". Thanks for any responses.
KNIFE IDENTIFICATION
- Thread starter USMCJS
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If you search on eBay there are a few vintage Takadaya knives listed by Japanese sellers. I'm not familiar with the brand, but most likely the knife steel will be of pretty good quality. The "Registered" part is just basically the equivalent of saying "Trademark" I imagine. As far as whether it's worth sharpening and using that is up to you. I don't leave any soldiers behind and will fix anything that comes across my path. If I don't need it after I fix it then I pass it along to friends/family/employees.
There is a pretty noticeable protruding heel/frowning profile that I would want to address. But looks like it would clean up pretty well.
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