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 Post subject: Takeda Kiritsuke stainless clad question
PostPosted: Mon Nov 04, 2013 9:21 am 
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Joined: Thu Apr 19, 2012 1:18 pm
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Location: Madison Wisconsin
Does the stainless clad improve the performance or just simplify the care. Is it worth the extra money? In the photo of the ss knife the blade looks smoother but the blade is still dark is it coated? I am a bit confused.

Only a home cook so really am trying to make the best choice possible. Appreciate you help.

Lesa



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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Mon Nov 04, 2013 9:22 am 
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Location: Madison Wisconsin
It does not improve performance other than it offers you less maintenance since it's mostly stainless.



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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Mon Nov 04, 2013 1:31 pm 

Joined: Mon Dec 03, 2012 1:18 pm
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Do you already have several good knives?


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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Tue Nov 05, 2013 12:38 pm 
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They are both clad, and they both have a kurouchi finish (which is that black appearance).



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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Tue Nov 05, 2013 3:14 pm 

Joined: Fri Oct 11, 2013 1:39 pm
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Thank you all.
I have a limited knife selection. Shun chef knife a block set of Henkel, and a few old carbon butcher shop blades. Thought I would treat myself and am looking for a flat profile and that is what brought me to the kiritsuke. Any suggestions?


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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Tue Nov 05, 2013 5:07 pm 
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The Takeda would be a good knife, no doubt.



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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Tue Nov 05, 2013 5:17 pm 
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Joined: Wed Nov 21, 2012 10:17 pm
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Location: Derby City, Kentucky
The Masamoto KS has a flat profile for a gyuto. http://www.chefknivestogo.com/makswa24.html
If I was going that route I might hold out for the Takumi Ikeda. http://www.chefknivestogo.com/taik24dagy.html



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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Tue Nov 05, 2013 9:36 pm 

Joined: Mon Dec 03, 2012 1:18 pm
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I was thinking Takeda or Masamoto as well. I don't know much about the Takumi, but it looks nice.


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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Wed Nov 06, 2013 8:01 am 
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Not very many people know much about the Takumi.....still really new. I might have to include that one on the list if it were me. Sounds very promising. :)



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 Post subject: Re: Takeda Kiritsuke stainless clad question
PostPosted: Wed Nov 06, 2013 9:53 am 

Joined: Fri Oct 11, 2013 1:39 pm
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Thank you all I will checkout the Takumi Ikeda never heard of it before. The Masamoto is a bit out of my price range about one third more then the Takeda. I also must confess I do like the look of the kurouchi finish.


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