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 Post subject: Takeda Gyuto or Sakai Takayuki Damascus Silver 3
PostPosted: Tue Dec 17, 2013 5:22 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7671
Location: Madison Wisconsin
Looking to purchase either the



Takeda Classic Gyuto 240mm Medium http://www.chefknivestogo.com/tagyas24.html or Sakai Takayuki 240mm Damascus Wa-Gyuto http://www.chefknivestogo.com/sata24wa.html and would like a bit of feedback.



Thanks,



Kevin



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Mark Richmond
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 Post subject: Re: Takeda Gyuto or Sakai Takayuki Damascus Silver 3
PostPosted: Tue Dec 17, 2013 5:25 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Hi Keven,

They're very different. Takedas are tall and have kurouchi and carbon steel core (aogami super).

The Takayuki damascus is thicker with more convexing and has a beautiful finish.

I own a Takdeda and love that knife but I drool over the Takayuki and they're special.



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 Post subject: Re: Takeda Gyuto or Sakai Takayuki Damascus Silver 3
PostPosted: Tue Dec 17, 2013 5:41 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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How do you chose between to pieces of greatness?

Gun to my head.....I'd have to say Takayuki, it just speaks to me more! But then again it might just be the voices in my head.



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 Post subject: Re: Takeda Gyuto or Sakai Takayuki Damascus Silver 3
PostPosted: Tue Dec 17, 2013 5:43 pm 
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As Mark said, two entirely different species.

The Sakai uses a nice core steel....it's stainless, sharpens easily enough, retains a decent edge. The handle is nice. The grind is okay, kind of thick behind the edge as I recall. I think the big draw with this knife is the damascus cladding. It's really nice. However, not as good of a cutter as the Takeda.

The Takeda uses a great core steel....sharpens easily, retains an edge for a long time. The handle is rosewood, so I like that better...but it's not any better made per say. The grind is fantastic IF you want a very thin edged knife. The knife is very tall and will take some getting used too, and it's carbon so a little more immediate care is needed after using. Not any more care....just the care is needed NOW. Can't let it lie around wet or covered in food. :)



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 Post subject: Re: Takeda Gyuto or Sakai Takayuki Damascus Silver 3
PostPosted: Tue Dec 17, 2013 5:58 pm 
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Joined: Wed May 16, 2012 4:42 pm
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To quote Jeff, "Gun to my head..."

...cuz that's the only way I'd own a Takeda Gyuto in its stock height. If I wanted a Nakiri with a pointed tip, I'd buy one.

HERE'S ONE VERY LOUD VOTE FOR THE TAKAYUKI!



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 Post subject: Re: Takeda Gyuto or Sakai Takayuki Damascus Silver 3
PostPosted: Thu Dec 19, 2013 2:39 pm 

Joined: Mon Dec 03, 2012 7:18 pm
Posts: 317
Adam Marr wrote:As Mark said, two entirely different species.

The Sakai uses a nice core steel....it's stainless, sharpens easily enough, retains a decent edge. The handle is nice. The grind is okay, kind of thick behind the edge as I recall. I think the big draw with this knife is the damascus cladding. It's really nice. However, not as good of a cutter as the Takeda.

The Takeda uses a great core steel....sharpens easily, retains an edge for a long time. The handle is rosewood, so I like that better...but it's not any better made per say. The grind is fantastic IF you want a very thin edged knife. The knife is very tall and will take some getting used too, and it's carbon so a little more immediate care is needed after using. Not any more care....just the care is needed NOW. Can't let it lie around wet or covered in food. :)


Keep in mind the kurouchi finish on a Takeda keeps it pretty well protected (though at least the edge certainly needs the standard care of a carbon blade).


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