Rationale ...
The Takeda Yanigaba was the standout best performer. Here’s the pics.
Why did I knock the best performer out of the top 4. Simply because I felt that the blade was too long, thin and flexible to be an everyday user in even a home kitchen. I feel it is actually a sujihiki. It has a 50-50 bevel and san Mai construction.
The winner in my opinion was the Takeda 240 Sasanoha. Here’s the pics:
It’s pure Takeda. A lovely knife to use as a general purpose everyday kitchen regular. My only kick might be the grind which, though delightful to use and sharpen, may not stand the test of time.
Second ... the Xerxes 240 Gyuto. Here’s the pics:
Unquestionably the most expensive knife of the bunch, it offered excellent naughty school boy performance while being a knife that will last a lifetime of everyday use in a home kitchen.
Third is the Takeda 240 gyuto. Here’s the pics:
Great performer and an extra tall heel sought by many. Uniquely Takeda offering long life and unmistakable presence. I personally actually prefer the 300 Gyuto myself. It’s a monster. I call it my “cabbage killer”. I recognize though that others might not agree so the 240 gets the pick.
The 4th winner is the large Chinese cleaver. Pics in the next post ....
The Takeda Yanigaba was the standout best performer. Here’s the pics.
Why did I knock the best performer out of the top 4. Simply because I felt that the blade was too long, thin and flexible to be an everyday user in even a home kitchen. I feel it is actually a sujihiki. It has a 50-50 bevel and san Mai construction.
The winner in my opinion was the Takeda 240 Sasanoha. Here’s the pics:
It’s pure Takeda. A lovely knife to use as a general purpose everyday kitchen regular. My only kick might be the grind which, though delightful to use and sharpen, may not stand the test of time.
Second ... the Xerxes 240 Gyuto. Here’s the pics:
Unquestionably the most expensive knife of the bunch, it offered excellent naughty school boy performance while being a knife that will last a lifetime of everyday use in a home kitchen.
Third is the Takeda 240 gyuto. Here’s the pics:
Great performer and an extra tall heel sought by many. Uniquely Takeda offering long life and unmistakable presence. I personally actually prefer the 300 Gyuto myself. It’s a monster. I call it my “cabbage killer”. I recognize though that others might not agree so the 240 gets the pick.
The 4th winner is the large Chinese cleaver. Pics in the next post ....