SpikeC
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- Feb 28, 2011
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Just another point about the Takedas, not to belabor this, but I think the possible drawbacks are overstated, in my experience. The first thing I cut with my gyuto was a chunk of crusty bread, and the super sharp edge did chip, although it was small. I sharpened it out and it has not chipped again in the last year. Mine has a stable finish that has held up very well, and I don't have to sharpen it unless I get bored. For all of the uses that a home cook puts a knife to I have not encountered anything that this knife does not excel at, with the possible exception of crusty bread unless a microbevel is added.
And as for carbon being tough to maintain, with casual wiping during use I don't see a problem.
YMMV, of course, but I doubt it.
And as for carbon being tough to maintain, with casual wiping during use I don't see a problem.
YMMV, of course, but I doubt it.