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 Post subject: Takamura R2 Vs Kohetsu HAP40
PostPosted: Sun May 11, 2014 8:19 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
Using them both for a week solid on identical prep.

Professional preference is the Takamura.
It's lighter, thinner the slight loss in edge retention does not offset the pure performance of the knife over the HAP40. It glides through ingredients it's thinner a more nimble and faster machine in processing large amounts of product.

The HAP40 is wonderful however for the amount of volume it IS noticeably heavier and will give you some bad forearm exhaustion for extended use.
This is a WONDERFUL knife fit finish are outstanding grind is good and it's a good knife, just not a knife for me. It's like trying on someone else's shoes and knowing they're not for you.


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Mon May 12, 2014 9:06 pm 
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Joined: Sun Oct 21, 2012 1:34 pm
Posts: 354
I have the Kohetsu Nakiri and when I posted my review I did comment that the Kohetsu felt handle heavy.
I guess that is why you are selling it...
You guys that work the line have significantly different requirements than us hobbyist home cooks.
If and when the Wa handled Kohetsu's get here the balance and weight issues may be different.


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Mon May 12, 2014 10:35 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
phillysco wrote:I have the Kohetsu Nakiri and when I posted my review I did comment that the Kohetsu felt handle heavy.
I guess that is why you are selling it...
You guys that work the line have significantly different requirements than us hobbyist home cooks.
If and when the Wa handled Kohetsu's get here the balance and weight issues may be different.



Exactly...When you're doing 50 to 100 pounds of onions in a week along with 30+ pounds of mushrooms... you tend to notice a knife that is a little heavier.

I don't understand how people do it with the German steel tbh


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Tue May 13, 2014 1:15 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1435
Location: Raleigh, NC
There's a reason the stereotypical grizzled cook has mammoth forearms and the back of an Olympic swimmer.


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Tue May 13, 2014 7:26 am 

Joined: Wed Apr 16, 2014 3:45 am
Posts: 11
Might also explain in part why rocking is such a popular technique.


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Thu May 15, 2014 6:53 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
Can't rock cut julienne onions lol


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Fri May 16, 2014 3:46 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1435
Location: Raleigh, NC
You certainly can. Rock higher. There's a reason I use longer knives.


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Tue Jun 03, 2014 6:36 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7887
Location: Madison Wisconsin
I begged Takamura to make a 240 gyuto for us. They seemed like they might have been persuaded. We'll see. They're busy so getting them to add other blades is tough but it was my only request when I was at their factory.



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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Wed Jun 04, 2014 11:02 am 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
If this comes in a 240 I may retire all other knives...


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 Post subject: Re: Takamura R2 Vs Kohetsu HAP40
PostPosted: Wed Jun 04, 2014 2:19 pm 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2957
Location: CT
Have the HAP40 converted to a Wa, lightens it up a good bit :)


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