Tue Dec 17, 2013 11:22 am
Tue Dec 17, 2013 11:25 am
Tue Dec 17, 2013 11:41 am
Tue Dec 17, 2013 11:43 am
Tue Dec 17, 2013 11:58 am
Thu Dec 19, 2013 8:39 am
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.