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Takagi 240 gyuto?

Mon Jan 27, 2014 12:23 am

From the photos it appears the tip is slightly lower than I normally prefer and blade height a little short for my taste... yet, I find myself drawn to this knife and continually going back to it while browsing the site. :shock:

Does anyone have any hands on experience with this knife they could share?

Re: Takagi 240 gyuto?

Mon Jan 27, 2014 1:15 am

MARK <> I wish I could offer you the information you're requesting; unfortunately, I can not. I can reiterate your sentiment regarding the attraction though. Immediately, upon its coming to market, I was ready to pull the trigger on the mono-steel Aoniko<--link, but that 46mm height is a difficult issue for me to overlook.

Re: Takagi 240 gyuto?

Mon Jan 27, 2014 1:57 pm

I have one right now in for a rehandle.

I think both of your visual observations are correct. It's a very interesting knife and seemingly well made if you like it attributes. If you have any specific questions....please shoot me an email or message.

Re: Takagi 240 gyuto?

Mon Jan 27, 2014 3:25 pm

ADAM <> You're doing a Wa, eh?

Re: Takagi 240 gyuto?

Mon Jan 27, 2014 4:37 pm

I've been doing wa's.....why?

Re: Takagi 240 gyuto?

Tue Jan 28, 2014 3:31 am

Thanks guys!

Adam, I will e-mail you tomorrow.

Re: Takagi 240 gyuto?

Tue Jan 28, 2014 5:49 am

IIRC, you never really did Wa's. I mean here & there, but I understood Yo's to be your forte.

Re: Takagi 240 gyuto?

Tue Jan 28, 2014 2:13 pm

Ehh, I still prefer western's in a lot of ways. But I've done a lot of wa's. Today, I probably do them 50/50. Wa handles, though, take me FOREVER.

Re: Takagi 240 gyuto?

Tue Jan 28, 2014 8:09 pm

mark wrote:From the photos it appears the tip is slightly lower than I normally prefer and blade height a little short for my taste... yet, I find myself drawn to this knife and continually going back to it while browsing the site. :shock:

Does anyone have any hands on experience with this knife they could share?


Yes, the Takagis intrigue me, too. An absolute bargain for a honyaki. From the little research I did, it sounds like they take a fair amount of work in thinning and improving the grind to bring out their full potential.
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