Mon Feb 24, 2014 11:28 pm
I'm wondering if anyone has tried the stainless clad Takedas yet?
I'm thinking of getting a 210 gyuto, not sure whether stainless or classic and could use a review.
Tue Feb 25, 2014 1:59 am
One of my Takeda knives is a 240 Gyuto and I think it is a great knife. I use it all of the time at home and at the restaurant. I think the stainless cladding would make it better, but on this I DO NOT speak from experience. I truly cannot think or a reason that the "soft" stainless cladding could detract from the blade IF the blade thickness and shape is the same.
Tue Feb 25, 2014 3:18 am
Though I'm not certain, I thought that I read somewhere that the stainless-clad knives tended to be thicker.
Tue Feb 25, 2014 3:47 am
I own the 210 classic. Awesome knife! Super tall for its length. Takes a super keen edge, sticks in poly boards good if you get it about 12 or so. But just remember super hard steel at acute angles increases its brittle properties. To me this knife is not a "work horse" i feel like she would snap on a butternut squash. The knife is superduper light and ground thin behind the edge.
It is more of a "this is what a knife really is". It is a piece of art. All hand made and finished to perfection. I use this knife on and off with my other knives since I am afraid of chipping it or my bag getting stolen.
But if your not looking for a knife to use every single day on massive various prep, not sure this is the one for you.
Wed Feb 26, 2014 6:37 pm
They're made the same way so there is no thickness difference besides their standard variations from knife to knife.
Wed Feb 26, 2014 10:25 pm
Thanks, Mark. That is the information I needed.
Wed Feb 26, 2014 10:32 pm
I've been curious about this too, thanks for the clarification.
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