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 Post subject: Re: Takeda AS
PostPosted: Wed Jun 18, 2014 7:10 am 

Joined: Wed Jan 22, 2014 7:50 am
Posts: 57
I recently purchased a Takeda Sasanoha 210mm classic. I love this knife. That said, I am a home cook, I do not think this would be a good knife for a professional setting.

At home though it is pure fun to use. It is quick and agile, I love the lower profile. It cuts incredibly right out of the box, and is the only knife I have that when chopping if I am not careful the knife will stick to the board. I find myself going to this knife over my Konosuke Honyaki 240mm, my Anryu 210mm Gyuto and of course my Shun 210mm chefs knife.

I am finding that each knife has strengths and weaknesses, I am learning to use each knife to their strength.

 Post subject: Re: Takeda AS
PostPosted: Wed Jun 18, 2014 8:07 am 

Joined: Thu Mar 20, 2014 9:29 am
Posts: 222
Location: Columbus, Ohio
SteveG wrote:
The Moritaka AS knives are a somewhat more substantial, stiffer alternative to the Takeda's, depending on the knife style, of course. Their grinds are not up to the level of beautifully done convex zero grinds of the Takeda blades, and the handles are not as nice, but they're very good performers in their own right, and less expensive to boot.

I recently purchased one of the Moritakas when I had the chance to jump on a knife that had been used for videos. I'll just add a little to what Steve said and say I have no regrets, and that I have greatly enjoyed this addition. Before this, I too had the Kono HD2. They are different enough that choosing one over the other for specific morning tasks is a fun choice.

Reading all the reviews, I was tempted by the overwhelming amount of support for the Takeda, but as Melampus mentioned earlier, the height of the Takeda was a concern and I went in another direction.

 Post subject: Re: Takeda AS
PostPosted: Wed Jun 18, 2014 8:45 am 

Joined: Mon May 06, 2013 8:34 am
Posts: 115
I'll give my thoughts as a home user since I have (well, had) two Takedas. I didn't find either of them "bendy", but if you hacked at something hard enough (like I do with my Wusthof) you'd have all kinds of carnage, and I can see the or even main blade bending easily. I actually used my petty as a main knife for quite some time until my collection ballooned, and I can say unequivocally that I never had a concern of the knife being "delicate". I always say, there's nothing like a Takeda.. I'm gonna miss it!

The iron cladding version of these in my opinion isn't so ridiculously thin - I have other knives that are thinner. My Takamura for example is a little on the bendy side, and I could see it not holding up to a "general-purpose" professional environment. While I don't have a Takeda gyuto, my petty and yanagi/sujihiki are just a little thinner my Konosuke Fujiyama. Seems like you might want to settle on a profile first, since the Takeda gyuto is so radically different? What about the stainless clad versions of these, maybe these are thicker? That's a different aesthetic really, but also very cool.

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