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 Post subject: Takeda stainless or carbon clad?
PostPosted: Mon Oct 28, 2013 1:29 pm 
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Location: Madison Wisconsin
Hi Mark,

Getting ready to FINALLY take the leap on the Takeda Gyuto and wanted to get your advice...classic AS or stainless clad? pros, cons, goods, bads, and uglies. Your thoughts?

David



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Mark Richmond
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 Post subject: Re: Takeda stainless or carbon clad?
PostPosted: Mon Oct 28, 2013 1:30 pm 
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Save the money and get the classic. I have one and I love it.



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 Post subject: Re: Takeda stainless or carbon clad?
PostPosted: Mon Oct 28, 2013 1:30 pm 
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Excellent. What are some things I'd need to look out for, with regard to reactivity on the Kurouchi finish? I also rerallllly want a Nakiri... is the Takeda Nakiri the Nakiri to get?



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 Post subject: Re: Takeda stainless or carbon clad?
PostPosted: Mon Oct 28, 2013 1:52 pm 
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My general advice would be to try the Takeda Gyuto first. Some people really go for them and then add others. Personally I think it's way more fun to try different makers. You learn more about knives by doing this and it's fun to have an eclectic collection instead of an all matched set. At least that's the way I feel about it.

If you want to try a really boss nakiri that's hand made the Shigefusa is a fantastic knife http://www.chefknivestogo.com/shkuna18.html



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 Post subject: Re: Takeda stainless or carbon clad?
PostPosted: Mon Oct 28, 2013 1:58 pm 
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I think that knife will blow you away. Usually as they get more expensive the knives start using damascus finishes and/or custom handles.



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