Between the barrage of "Everyone has to own at least one Takeda" and the current Thoughts on a couple new knives
thread, I'm rethinking things. Rather than hijack that thread, which is related to professional use and pretty focused, I'm splitting off here.
I was planning on buying a a Konosuke 300 mm sujihiki in White #2
(not Fujiyama) to serve as a slicer for home use, generally smaller things like flat iron, flank, and hanger steak (raw and cooked both), along with chopping/mincing that my Konosuke 240 mm funa-yuto is just a bit small for. It will come out for the Holidays and other "big meals" when I put up a roast (boneless) of one sort or another. I've got an older, asymmetric-grind, 300 mm Aritsigu gyuto that can
do the chop/mince, and although it is stinkin' sharp, it is beginning to feel heavy now that I'm getting used to the funa-yuto. (My wife is also left-handed, but still goes for the Aritsugu quite a bit). Both the Aritsugu and the Konosuke funa-yuto can handle the small, thin pieces of meat, but not as effortlessly as I would imagine a purpose-built knife would.
Now, the complication comes in -- The Takeda 270 mm "yanagibi"
is, from at least what I can gather from the CKTG pages and measurements of a specific Takeda Mark grabbed today, nearly as long (280 mm vs. 290 mm), a little taller, if anything (45 mm vs. 40 mm), and probably noticeably heavier (156 g from a review vs. 4.6 oz ~ 130 g). The Takeda is a tad under $50 more than the Konosuke right now. In either case, I'd be going with a custom saya, so that isn't a point for or against either.
Is the Takeda going to perform significantly differently than the Konosuke in a home environment for either both slicer and chop/mince duty?
If I don't
go with the Takeda (or, even if I do)...
When my lineup was
- 300 mm gyuto
- 165 mm bunka/santoku
- 150 mm petty
that 165 mm, flat-belly knife saw a lot of use when the 300 mm gyuto was too big, or I was lazy and didn't want to take out a bigger cutting board. Of all my "good" knives, that is probably the weakest, kurouchi over some kind of "blue steel" and an unstablized white-wood handle with plastic ferrule, perhaps something similar to the Yamashin knives, and one that some day I'd like to upgrade.
Here's a shot of that well-worn bunka beneath my Konosuke HD 240 mm funayuki/gyuto for reference
is there any experience with the smaller Takeda knives, such as:
Of course, the stable has filled in a bit, so there isn't that huge gap anymore between a 150 mm petty and a 300 mm gyuto, with a Konosuke 240 mm funa-yuto and a Konosuke 210 mm petty in there, so I'm not even sure there is a gap there.
If a Takeda is truly a "must have" knife -- any other suggestions as to where to fit one in?sidebar -- Damn auto-correct keeps making it "tuna-yuto"