It is currently Sat Aug 02, 2014 4:29 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 3 posts ] 
Author Message
 Post subject: New Takeda Stainless. Any changes in feel?
PostPosted: Fri Aug 16, 2013 7:00 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7240
Location: Madison Wisconsin
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



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: New Takeda Stainless. Any changes in feel?
PostPosted: Fri Aug 16, 2013 7:01 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7240
Location: Madison Wisconsin
Hi Jeff,

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



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: New Takeda Stainless. Any changes in feel?
PostPosted: Fri Aug 16, 2013 7:13 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7240
Location: Madison Wisconsin
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.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 3 posts ] 


Who is online

Users browsing this forum: No registered users and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred