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.htmlhttp://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