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Brand New Takeda 240mm

Sat Feb 09, 2013 11:43 pm

Good evening CKTG-izens,

I've just got a glorious new Takeda Gyuto in my possession, and have read that most Japanese knives don't come quite "finished" out of the box, so I was thinking about taking it to the stones already. I've got a 6k Nubatama I've been dying to try out, do you think that grit will get the job done or do I need to go further down to ~1k?

Re: Brand New Takeda 240mm

Sun Feb 10, 2013 1:01 am

Try it. If you don't change angles, you should be fine. If it's not coarse enough, nothing's lost.

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Ken

Re: Brand New Takeda 240mm

Sun Feb 10, 2013 1:17 am

I would think that it would be somewhere around 1K ootb. 6K sounds like the perfect place to start.

Re: Brand New Takeda 240mm

Sun Feb 10, 2013 6:28 pm

I was going to make a new posting -- but this is a good starting point.

I have a new takeda 270mm and I'm loving it, but there are a few small chips developing near the heel (handle-endof the blade). Is there somethign I'm doing wrong? I'm not using it on anything too hard...and I use a smooth F-Dick butcher's steel with it, using about 4-5 gentle passes before use.

But my real question is this: what angle do Takedas come with, and what angle should I be putting on the blade? I know its personal preference - but for multi-use, is 13 too aggressive? I have an edge-pro. I put a 15 on my german knives which is fine... the edges don't hold up all that well but I'm fine with that.

Thakns for suggestions!

Re: Brand New Takeda 240mm

Mon Feb 11, 2013 4:10 am

From what I understand the Takedas are usually ground under 10*.

And the 6k worked like a charm, thanks guys.

Re: Brand New Takeda 240mm

Mon Feb 11, 2013 8:55 am

Vectron, thanks for the feedback!

13 isn't too aggressive. If it is for your style of cutting, just add a 15 degree microbevel. I've gone very acute on Takedas and they held fine for me in my hands - as acute as a final microbevel of 7 degrees per side, starting with a thinning grind of 3 and then 5 degrees (triple bevel) - on a 311 mm sujihiki :) It was used strictly for slicing, not chopping.

BTW, Takedas look really nice with a natural stone finish on them :) The Tajima is a middle grit stone that really brings out the contrast on these knives very well.

http://www.chefknivestogo.com/tajimanakado.html

This stone is small and fits in a standard stoneholder. A full sized Tajima stone is considerably more expensive.

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Ken
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