It is currently Fri Oct 24, 2014 10:34 am



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 7 posts ] 
Author Message
 Post subject: Torn between two Debas.....
PostPosted: Wed Sep 11, 2013 12:21 am 

Joined: Thu Aug 15, 2013 6:59 pm
Posts: 6
All,
Do you have any recommendations btn Doi 180mm Blue Deba(ebony) and Takeda AS classic 180mm Deba.


Offline
 Profile  
 
 Post subject: Re: Torn between two Debas.....
PostPosted: Wed Sep 11, 2013 12:59 am 

Joined: Wed Jul 17, 2013 9:33 pm
Posts: 120
The Doi is going to be a single bevel, while the takeda is 50/50


Offline
 Profile  
 
 Post subject: Re: Torn between two Debas.....
PostPosted: Wed Sep 11, 2013 12:53 pm 

Joined: Thu Aug 15, 2013 6:59 pm
Posts: 6
I understand that part-thank you. I was looking for something a little more in depth (ie: price difference vs. quality vs. value, assthetics, handling, weighting etc...)


Offline
 Profile  
 
 Post subject: Re: Torn between two Debas.....
PostPosted: Wed Sep 11, 2013 1:26 pm 

Joined: Sat Sep 07, 2013 5:53 pm
Posts: 56
All I can say is that Takeda knives are of excellent quality. I have no experience with Doi knives. Spines are almost the same thickness, around the 7.6/7.7 mm mark. Takeda knives generally are blade heavy, don't know about the Doi. I'd choose the Takeda, but that just because I'm genuinely in love with his work, also the price tag is about 75% of the Doi.

Any people with Doi-experience?


Offline
 Profile  
 
 Post subject: Re: Torn between two Debas.....
PostPosted: Wed Sep 11, 2013 2:45 pm 

Joined: Thu Aug 15, 2013 6:59 pm
Posts: 6
Thank you- I was wondering if the Doi was worth the extra bucks. Does anyone have Doi knowlege?


Offline
 Profile  
 
 Post subject: Re: Torn between two Debas.....
PostPosted: Wed Sep 11, 2013 6:27 pm 

Joined: Tue Jun 12, 2012 9:51 am
Posts: 41
I've got knives from both makers (Takeda suji, Doi kiritsuke) so I feel like I can give you some insight here but this question is kinda hard to answer.

Taken individually, there's not much to say that hasn't already been said. Takeda makes one of the best, if not THE best, KU knife on the market. The Doi elicits a very similar response albeit with a completely different kind of knife.

Simply put, the Doi is worth the extra money if you're looking for a Doi. That may seem like a bit of a cop out, but you have to understand that part of the price tag is the intangibles that go along with owning a knife made by someone of his reputation and stature in the industry.

However, as someone that uses his deba more than most, I still can't wrap my head around trying to compare a double bevel knife to a single bevel one. Focusing on the maker in this case, feels like trying to run before you can walk.


Offline
 Profile  
 
 Post subject: Re: Torn between two Debas.....
PostPosted: Thu Sep 12, 2013 12:01 am 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7670
Location: Madison Wisconsin
There are two major differences between these knives, finish and grind. If it were me I would get the Takeda because I prefer two sided knives and I think it would be a little more versatile.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 7 posts ] 


Who is online

Users browsing this forum: toufas and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred