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Takeda Hamono - An Inside Look

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Dave Martell

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[video=youtube;X5RKWuZk9X4]http://www.youtube.com/watch?v=X5RKWuZk9X4&feature=autoplay&list=ULl9e4gfDoY_Y&index=4&playnext=1[/video]
 

riverie

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thanks for posting the video. i almost pulled a trigger couple times before, till today i never tried one. what your opinion on takeda's knife ?
 

Dave Martell

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I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.
 

Dave Martell

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I forgot to mention what I like the most about them - they're fun to sharpen. They make for a pretty look and a great edge.
 

unkajonet

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+1. I have the 240mm gyuto. Definitely not a primary knife, but they are really fun to use. Really easy to sharpen, and they get wicked sharp.
 

riverie

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Seems like most of you use it occasionally and not a workhouse type of knife. Is it too brittle and thin ?
 

tgraypots

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Wow, while viewing for the 2nd time, and checking out the opening shot of the horizontal grinding/sharpening wheel, I realized I could take an old potter's wheel and set it up to do the same thing. It has a rheostat, enabling a wide speed selection, and it would be very simple to set up some type of grinding stone with a water drip, or just adhesive abrasives. Made my day!
 

echerub

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I love using my Takedas - really nice to use at home or at a friend's place - but no, I wouldn't use any of them in a work environment. Not because they're thin, in my opinion, because I have had no issues with flex/bending, brittleness, etc. It's just that I find the cladding needs a bit of babying compared to others. It oxidizes from moisture pretty damn quickly.
 

Rottman

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Wow, while viewing for the 2nd time, and checking out the opening shot of the horizontal grinding/sharpening wheel, I realized I could take an old potter's wheel and set it up to do the same thing. It has a rheostat, enabling a wide speed selection, and it would be very simple to set up some type of grinding stone with a water drip, or just adhesive abrasives. Made my day!
There are stones on the market for these horizontal wheels, don't remember where I saw them but they weren't too expensive.
 

Eamon Burke

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Good gravy, someone mail those guys some respirators and earplugs. Sheesh.

The black loogies are not a good sign, fellas.
 

ajhuff

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Agh! Hard to watch not seeing any goggles on while grinding!!!!

-AJ
 

DwarvenChef

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I like and appreciate his knives for what they are - rough, rustic, and somewhat delicate. I'm drawn to them even though I don't think that they're very well suited for most uses, I don't think that they suit a pro kitchen role very well at all.
I love them as well, but I LOVE rough and rustic in most my obsessions lol I would have a full set if $$ where not an issue, and I'd be using them all the time :)

Dave thanks for the Vid link :)
 

obtuse

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Very Cool. When do we get a look into Martell Hamono?
 

ecchef

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I have a 240 gyuto that I do use occasionally at work. Oddly enough, I find that the cladding on this knife is the least reactive of any I have. Compared to a Moritaka or Watanabe, this thing is practically stainless. This is an older one, so maybe he switched cladding material somewhere along the line.
 

Dave Martell

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I'd bet on the older ones having better/more scale and lacquer in place then the ones from the last few years have. The older ones were ground thinner at the bevels too.
 
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