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 Post subject: Takayuki Hammered vs Grand Chef
PostPosted: Sun Jul 21, 2013 12:24 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 6546
Dear Mark,

I need your advice. I am considering buying a Sakai Takayuki 240mm Wa gyuto Grand chef. I have few questions:

1. Is the blade width of this knife the same as Sakai Takayuki 240mm Wa gyuto damascus Hammered? I am more interested in a narrower blade.
2. What would be the difference between steels that are used for Grand chef series, and hammered damascus series- I am interested in a softer steel 58-60 Hrc, so which one would be softer, and better.
Thank you in advance,

Leo
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Mark Richmond
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 Post subject: Re: Takayuki Hammered vs Grand Chef
PostPosted: Sun Jul 21, 2013 12:33 pm 
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Hi Leo,

Do you mean height of the blade from spine to edge or thickness of the blade where we measure the spine? There are stats on each item page now (I'll add the hammered height today):
http://www.chefknivestogo.com/wagyuto.html
http://www.chefknivestogo.com/satadagy240.html

Both are similar in hardness and neither one is very chippy. My preference would be for the grand chef since I'm attracted to a less blingy knife.



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