Fri Apr 18, 2014 1:54 pm
Fri Apr 18, 2014 1:59 pm
Fri Apr 18, 2014 2:00 pm
chefknivestogo wrote:Hi A,
Thanks so much for the questions.
Unfortunately I have a competitor who you mentioned who considers it a good business practice to make up lies about his competition (in this case Takeda but there are many more makers he does this to).
The best judge of Takeda's knives is you and the other customers who have purchased the knife and use it on a daily basis. Once you try the knife you'll understand. Takeda has been making knives longer than this competitor has been alive and started work under his father's instruction over 40 years ago. He supports a small blacksmith shop with 8 employees including his 2 daughters and his brother in law and a few trusted long time employees. My competitor is attempting to put my friend out of business with his attacks.
So, try the knife and let me know what you think. I can have any knife on the site and I own and use one and I think it's a great knife. If you don't agree I'll take it back no questions asked. I stand by his work 100%. Also, to answer your questions about the edge, its plenty thin and will perform really well. I do find the kurouchi finish is a little more consistent and smooth on his stainless knives so it does actually make food stick to the knife a little more. It's really no big deal and I don't consider the knife a "sticky" knife like some we sell, such as the Misono UX10 for example. Food sticks to every knife just some more than others.
Fri Apr 18, 2014 3:15 pm