Just my opinion
Both can get very sharp, both have very good edge retention, although I give it to denka for edge retention, takeda is less brittle, denka is easier to sharpen, takeda has unmatchable food release, but it does have wedging, takeda has flex, denka is rock solid, profile superiority is based on preference...
I personally prefer denka because it gets very sharp for an aogami super steel, it has insane edge retention, and can hold 8000-12000 grit edges for a long time, it is a little brittle, but you're not supposed to cut hard things with carbon steel blades anyways, it is not picky about stones, it is comfortable to hold, at least for me, and it happens to be a thin gyuto that is not super light like those of sakai. It is my current favorite knife in aogami super.
I am currently testing out a couple of Yoshikazu Tanaka's aogami super steel, which I think might be the one true rival for denka steel.