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 Post subject: Compare Takayuki Damascus and Takayuki Grand Chef
PostPosted: Mon Sep 30, 2013 2:27 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7353
Location: Madison Wisconsin
I am comparing the following two knives. Can you help me with this? Any major differences?

Sakai Takayuki Damascus Wa-Gyuto 240mm

Takayuki Grand Chef Wa-Gyuto 240mm

In this price range, should I be seeking an alternative knife?

Thank you very much,

Emery



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Mark Richmond
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 Post subject: Re: Compare Takayuki Damascus and Takayuki Grand Chef
PostPosted: Mon Sep 30, 2013 2:30 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7353
Location: Madison Wisconsin
Hi Emery,

There is not a huge difference between these two knives besides the nice cladding on hammered damascus.
They both use the same core steel which is AEB-L and it's a fine knife steel.



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Mark Richmond
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 Post subject: Re: Compare Takayuki Damascus and Takayuki Grand Chef
PostPosted: Mon Sep 30, 2013 3:19 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2759
We're talking about this knife:

http://www.chefknivestogo.com/satadagy240.html

and this one:

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

One is clad, one is not.

Otherwise they should perform similarly.

Both nice knives.

There are several great knives in that price range....what attributes are you looking for?



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