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Thinning out Takeda yanagiba

Mon Feb 24, 2014 7:50 pm

I've bought a Takeda yanagiba (actually it's a sujihiki: double bevelled) from CKTG. It is a great knife, but unfortunately it is a bit too thick behind the edge. See the pics.

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Has anybody suggestions for getting this thinned - and have the kuruchi left reasonably intact?

I've tried to find someone in the Netherlands (where I live), but unfortunately I've not found anyone. Then I contacted Tim, but he suggested contacting Takeda directly. Does anyone know how?

Thanks!

Re: Thinning out Takeda yanagiba

Mon Feb 24, 2014 9:24 pm

Have you e-mailed Mark: info@chefknivestogo.com?

Re: Thinning out Takeda yanagiba

Mon Feb 24, 2014 9:38 pm

takeda-thinning-using-nubatama-natural-stones-t5366.html

Re: Thinning out Takeda yanagiba

Mon Feb 24, 2014 10:51 pm

Funny.steve i was just returning to share the exact same thread haha!

Re: Thinning out Takeda yanagiba

Mon Feb 24, 2014 11:43 pm

If the postage isn't overwhelming I would send it back to Takeda. And I say this with no prejudice against Ken or his skills. It's just that I would want to give the manufacturer the chance to put forth his best effort.
Last edited by Tall Dark and Swarfy on Mon Feb 24, 2014 11:49 pm, edited 1 time in total.

Re: Thinning out Takeda yanagiba

Mon Feb 24, 2014 11:48 pm

Takeda has been known as of late for his thicker knives some are and some arent?

Re: Thinning out Takeda yanagiba

Mon Feb 24, 2014 11:50 pm

Was it a left-handed version perhaps?
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