We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sat Sep 28, 2013 10:03 am
Takeda Stainless Clad Yanagiba Medium 210mmhttp://www.chefknivestogo.com/tastclyame.html
Takeda Classic Sasanoha 210mm Mediumhttp://www.chefknivestogo.com/taassame21.html
Is it true that Takeda Yanagi is double beveled knife? Is this also applies to stainless Takeda?
Other than one knife is stainless clad and another is slightly taller is there any other differences between this two knives?
Sat Sep 28, 2013 11:08 am
All Takeda's have a double bevel. I think the Yanagiba has a bit more belly on it then the Sasanoha.
Mon Sep 30, 2013 7:38 am
I have seen some single beveled Takeda in my day....he used to sell them.....but as a general rule, anything you see for sale new by Takeda is very likely double beveled.
So, yes, in this case, the Yanagi you linked to is double beveled.
The Sasanoha is more an attempt to make a narrower gyuto than a sujihiki.
The blade height on the sujihiki is 7mm narrower than the Sasanoha.
Powered by phpBB © phpBB Group.
phpBB Mobile / SEO by Artodia.