Takeda cleavers are becoming my favorite and most used knives. Part of it, is that I cut a lot of bulk onions and peppers, and I find them the best for it. But also they are just very versatile and fun to use. They give you the nimbleness of something like a CCK with magical food release, a tough heat that does not seem to chip, pretty good edge retention, and plenty of blade for scooping. Also, food separation is really good. While I will admit they aren’t as laserish as something like an FM, when you put them up against a lot of workhorse grinds they can be better. And some workhorse grinds that might be more laserish usually don’t have the type of food release. Of course, there are some s grinds out there that are very slippery through product with great release, but imho the Takeda wedging factor gets a little idk, perhaps, exaggerated at times. I understand sone people are going to love them and sone hate them. They are fairly polarizing. Personally, I’m on team love.
So most of you got it right. The first one is the classic and the second one is the NAS. One thing to keep in mind is that the classic I got used and may have been sharpened(thinned some). When you look at the two in person the differences are quite subtle, but subtle differences can change performance. The bevel on the left(upside down) of the NAS was about 6mm and the classic it was closer to 8mm. The classic is better through real dense product like sweet potatoes. If I was doing a case of them, I could break out the classic but I would probably not break out the NAS. But after a few sharpening of the NAS that may be different. Don’t get me wrong the NAS is not that bad through sweet potatoes, but not good enough to do a lot of them like a case. I find myself reaching more and more for the NAS. The NAS is large and the classic is small. That extra size and the stainless aspect come in handy.