We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Tue Oct 01, 2013 12:04 pm
I currently have a Richmond Artifex, and I absolutely love it; super responsive, keeps a great edge, has a great feel. But I've been interested in working with a different steel and expanding my collection. I'm looking at Aogami Super, I'm interested in a knife that's 240mm, and I've been stuck between purchasing the Takeda AS Sasanoha or the Kohetsu Aogami Super. I know that the Kohetsu is stainless clad so there would be less attention payed to issues of reactivity, but through research I've found a lot of good features on both brands/knifes. I was wondering you're opinion and which one you prefer. Any information back would be greatly appreciated.
Thank you so much,
Tue Oct 01, 2013 12:06 pm
They're both good. The heat treat is done by the same steel mill so the core steel is the same but all of Takeda's knives are hand made by his small blacksmith shop and they're super cool knives. The Kohetsus are factory made knives that are half the price but don't have the same cool factor that I believe Takeda's knives have. Both will perform great and of course the look of the knives is totally different.
You won't go wrong with either knife.
Tue Oct 01, 2013 12:40 pm
If your looking for a great performing, bang for the buck, everyday knife the Kohetsu fits the bill. If your more interested in an excellent, coveted, iconic knife that is on a lot of bucket lists, you need to get the Takeda.
If I'm looking for a prep dinner every night knife it's the Kohetsu because of the value.
Tue Oct 01, 2013 1:44 pm
I'll just second what Jeff said.
Wed Oct 02, 2013 9:28 pm
JORDAN <> Side by side, I don't feel the Takeda is worth the $140 premium to the Kohetsu. I'd buy the Kohetsu 10 out of 10 times over a Takeda.
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