Do you recall which years were each of these phases?Takedas evolved crazily... The old ones bear no resemblance to the new one, aside from the stamp. The old ones had tall bevels, were thin (but not too thin) and stiff, and were awesome. Then there was a mid-phase where the blade road was really, really low, and the sides were slabby--and the knives were really inconsistent if not flawed. Then Takeda dialed that in and added more of a forged hollow, which is where we're at now--a forged S-grind, thin with some flex.
Whether a Takeda is worth it depends on what you want. I like to try different styles, so for me it was totally worth it and I still have mine and use it among many other knives.But still, speaking in terms of 165mm nakiri (the standard knife I compare brands with since that's usually what I'm after) the AS Classic is at $290 (CKTG, Chubo) compared to a TF Mab at $260 (direct), a Shig KU at $250 (Strata), a Mazaki Kasumi at $180, M. Hinoura at $230 (JCK), etc.
I'm still unclear what makes them worth it.
I have read of people thinning the widest point to help avoid wedging. But, it seems that would also have the effect of reducing food separation. Not sure what you mean about wide bevels...Also, given that they sometimes wedge, do people regularly thin them or turn them into quasi-wide bevels?
I have never tried the old ones, but it seems to me that if the shinogi was so high then it would no longer serve to separate food on most short foods. I can understand if that's not important to some people or in many circumstances, but food separation seems like something that Takeda knives excel at.You will recognize a “good” takeda by the shinogi Location not being next to the edge but more like 25-35mm Up the blade. They used to be something to rave about 10 years ago. Also people had much more modest tastes back then.
There was this thread about when the old to mid-phase transition happened, and its from 2014.Do you recall which years were each of these phases?
He will do custom knives for the same price as retail. I had takeda make me an “old school takeda” last year.Big nakiri fan here. If I could find another Takeda AS super nakiri just like the one I bought 6 years ago I would gladly pay more than retail for it. Thinnest grind I’ve ever seen I hope they still make them like that.
Oh you could fold up the classic and put it in your back pocket if you wanted to.How’s the rigidity of the soft iron? My AS Sash was like lead. Bent pretty easily. The NAS are 10 times stronger.