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New Takeda Stainless. Any changes in feel?

Fri Aug 16, 2013 7:00 pm

Mark,

I see you've gotten the new Takeda knives in with the stainless-steel cladding.

From the photos, the 180 mm classic-style sasanhoa looks a lot like the new-style 180 mm yanagiba. The dimensions listed on the site are pretty close on the two. When you have a chance, would you let me know what the difference in profile is between the two, if any?

http://www.chefknivestogo.com/tastclyasm.html
http://www.chefknivestogo.com/taassasm18.html

Have you gotten any significant feedback on the "feel" of the new series compared to the classic series from some of the long-time Takeda users out there?



Also, any idea when the Yamashin funayuki might be coming back into stock?
http://www.chefknivestogo.com/yawh1fu16.html

Thanks!

Jeff

Re: New Takeda Stainless. Any changes in feel?

Fri Aug 16, 2013 7:01 pm

Hi Jeff,

The Yamashins are on order. I should have them in about a month I hope.

Re: New Takeda Stainless. Any changes in feel?

Fri Aug 16, 2013 7:13 pm

The big difference is the stainless cladding which really doesn't affect the performance. It also takes the kurouchi finish differently and they have a smoother flatter black appearance than his normal ones.

That knife he named the yanagi I think he just made a mistake on. I think you are correct it's like his short gyuto.
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