Sliced focaccia for croutons with my Takeda today and it worked better than mac bread knife. Smooth like butter and not one crumb left behind..
That's some dedication and tolerance right there.
If I spent 4+bones on a knife and had to spend that kind of time to get her running right, i'd hurt someone.
Again, some are willing to cut him a LOT of slack.
Don't get me wrong I think people should stop buying his knives until he fixes that. If I knew it is gong to take that much time I was going to return it right away.
I just picked up a very lightly used Takeda 210mm gyuto.
Images of blade and choil are available here: imgur.com/a/EGHHq
What do you think about the geometry given the recent quality control issues?
Does it really matter what we think of the geometry based on a picture? Try it out Cut some stuff and see if you like the way it performs, thats what matters in the end!I just picked up a very lightly used Takeda 210mm gyuto.
Images of blade and choil are available here: imgur.com/a/EGHHq
What do you think about the geometry given the recent quality control issues?
Yes, I know that I should cut something and see how it works. Sadly, there was nothing that needed to be cut yesterday. :knife:
I was mostly hoping folks would have a look at the geometry and give a broad-strokes assessment based on their experience (this is a popular knife, after all).
The knife is forged very thin throughout, and, even if the shoulders at the top of the secondary bevel are too thick, I guess I could thin it out (like others have done).
One of the things that makes Takedas geometry different from other knives is a mid blade concavity that assists in food release (at least on those I have). This may cause you to think that there is a thinning issue where there is none. That's why I suggested cutting with it first.
Good luck, I hope you enjoy your Takeda like I enjoy both of mine
Both my takedas had poor grinds or to be honest SH*T grinds. i sent them both back and he regrind them both.
Subject: Takeda
CKTG said:
Ever since I started selling them about 4-5 years ago there have been people that love them or hate them. The thing I object to is having a direct competitor and someone that calls himself a knife maker bad mouth him. Pretty low class if you ask me.
I had a customer buy a Takeda recently and then for some inexplicable reason sent it to cry baby for finish sharpening (they don't need it but whatever). Cry baby told him that the knife was defective and he couldn't sharpen it and to return it. I suggested he send the knife to Ken Schwartz to check it out and sharpen it if he thought it was ok. There of course was nothing wrong with the knife and the guy was thrilled with the knife and the sharpening job.
I've had this same experience with about a half dozen customers for a variety of knives.
I am LOVING my Watanabe nakiri. I couldn't get though half a carrot or even smoothly cut celery with a Takeda nakiri.
The blind screwing the blind. :clown:
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