Are Takeda knives good?
Are Takeda knives good?
Takeda knives are fitted with a traditional but unexciting octagonal rosewood handle and pakkawood ferrule. It’s the most versatile knife I own. At 21cm it’s long enough for most slicing tasks and short enough to be nimble. The point is particularly good for micro-brunoise garlic.
What is a San Mai Gyuto?
The gyuto is the Japanese equivalent of the western chef knife, this hand forged culinary knife is all purpose and can handle any task in the kitchen. San Mai is the process of forge welding contrasting layers of steel together to form the blade of the knife.
What is a Sasanoha knife?
It really is a cross between a gyuto and a sujihiki in overall dimension ratios. We really like the amazing knives that Takeda-san and his artisan associates produce out of their Niimi workshop. This is considered to be just about the best mix found for a high carbon steel for knife making.
What is the difference between Takeda and Hamono?
The Ashi Hamono knife has perhaps an even better fit and finish than the Takeda, but it looks a bit more bland. The blade is well polished and the spine and choil have been rounded, making it very comfortable to hold. The handle is made of ho wood with a buffalo horn ferrule. It fits the blade immaculately.
Is a Takeda Yanagiba a Sujihiki?
At least, Takeda calls it a yanagiba. It is a double beveled knife, so technically it is a sujihiki. The knife was supposed to have a wide bevel, but unfortunately it didn’t. I was too late to send it back to the shop I got it from, so I sent an email to Takeda.
What kind of handle does a rosewood knife have?
The knife has an attractive octagonal rosewood handle with a buffalo horn ferrule. Unfortunately, a tad too much epoxy was used to attach the handle to the blade. The spine and the choil have not been rounded, but there are no sharp edges either. The knife weighs 135 grams and the balance point is about five centimeters in front of the choil.
