Yeeeaaaaahhhhh! Choil come shot!!! I get what jou say, different knives allow for different cutting styles... pretty much like different supercars will preform different but also will be fun in different ways
@@chefknivesenthusiast …stop it, you’re frightening some; Chefs sharp bladed arsenal is legendary, and quirky outlook well know. The timid out here may recoil? 😆 Serious aside, I can’t find a 165 length anywhere…always “sold out.” Any other reputable Nakiri super blue with stainless, or iron clad wraps you’d suggest. I want a Nakiri…and like James Bond his shaken martini…I want it now. 😄
@@edwardrutledge2765 I'm selling my Ryusen Blazen WA Nakiri with Urushi laquered saya, but it is SG2 steel. Great knife though. Other than that I can only say from own experience that I like my Takamura Chromax Nakiri (limited edition though) a lot, my Hinokuni Shirogami is nice (240mm, but he makes them down to 180mm as well) and very affordable. I hear great stuff about the Fujiwara Denka Nakiri (but always sold out indeed). Watanabe, Shigefusa...all the same story. Excellent blades, always sold out.
@@chefknivesenthusiast ..that’s my experience, everything of the steel, Wa handle and length I like in a Nakiri…is “sold out.” Currently I’m focusing on JNAT whetstones instead, buying on the recommendation of a knowledgeable natural whetstone enthusiast, and sharpening kitchen knives already owned. But I always like your TH-cam postings, and hope you keep me in mind if my wheelhouse Nakiri crossed your path. Keep up your thoroughly informative, entertaining videos.
I agree that these are super light knives, I have the 270mm gyuto and it only weighs around 180 grams. It cuts nicely with fish and ability to score fish nicely when it was the first time I used mine. I have plans in the future to polish mine nicely with a foggy finish and nice contrast with hard and soft steel.
@@chefknivesenthusiast indeed! I had a Takeda 226mm “Small” NAS Gyuto for several years and wanted something just a bit bigger and jumped on a 240mm “Medium” NAS (255mm) Gyuto. The slightly larger size of the 240mm was exactly what I was looking for. I passed the 226mm to my chef brother-in-law and it’s being used as it should in a professional kitchen!
I managed to buy a Funayuki / Santoku 180mm a few days ago. My Takeda has had a long journey to see me. From Japan to Canada and further to Poland, about 16 thousand. kilometers. Everything their owners say about these knives is true. Useful works of art. I love mine and I will probably buy another one in a different shape. Meanwhile, I'm waiting for Sakai Kikumori Gokujyo Gyuto 240 mm by Yoshikazu Tanaka .
Loving your beats as per usual. I like the fun pop culture references. Extra points for adding the Larry David bit. Now to the knives. I know you said it might not be best for use in pro kitchen, but you said it could shine there as well... So my question is, what knives do You Like to use in the professional kitchen? What are some knives that you know shine in the pro kitchen?
Thanks for the props and good question! My Masamoto KS is one of the most used Gyuto in my kitchen. Good heat treated steel and arguably the best blade geometry I've experienced on a Gyuto. It's just the perfect balance between being a laser and a workhorse grind. Gets and holds a crazy sharp edge too, which is easy to sharpen. Builds beautiful, protective patina. And it just does most tasks in the kitchen very, very well. Super versatile Gyuto! My Takamura Chromax Nakiri is another heavily used blade at work. Perfect grind and heat treatment. Crazy edge retion. Flies through veggies like nothing else. Just the perfect workhorse Nakiri for me personally. In general I would say that Aogami Super steel knives, forged Sanmai with stainless cladding (just like these Takeda's) would easily shine in the Pro Kitchen. From personal experience I can say that all my AS blades are amazing to use at work. Great edge retention, razor edges that are a breeze to touch up on the stones and relatively easy to maintain in general. And don't get me started about my NIgara knives. The AS Anryu knives are also blades that I love(d) using (I sold them all) and I hear from a bunch of other pro's that they love to have them in their rotation. I think these Takeda NAS blades could shine in the pro kitchen in the hands of a skilled cook/chef with an aggressive but controlled style of cutting. Because of the distinct blade geometry I don't think it is the right knife for just anyone to heavily use these knives, but because of the light weight en performance of these knives it should make most bulky tasks in the kitchen easy work. The specs of the AS Sanmai steel are desired by many Chefs and with the epoxy sealed tang they have an extra plus for easy maintenance.
I have the 210 gyoto and it's great when cutting herbs or soft veggies, but for me its a bit uncomfortable to use when cutting hard stuff like sweet potatoes and such, over all I like it
You're right and they will, but for my videos I always use the knives straight out of the box. I actually did sharpen the Nakiri recently and gave it a slightly wider and thinner edge. I can use it a bit more gentle and controlled now without it dropping in performance.
@@shawnhampton8503 Just like the Masamoto KS 240mm, the edge length of my Takeda is actually 250mm... I also have a Nigara Anmon 270mm Gyuto Kiritsuke which in reality is 255mm. I guess the standard sizes of 210mm, 240mm, 270mm, etc. are just guidelines for handmade Japanese knives 😉 Anyway, congrats with the purchase. It is a fantastic blade!
I recently purchased a Takeda NAS 240mm chinese cleaver. One thing that jumps out at me as odd is that the kurouchi finish is a glossy finish. Is that a lacquer coating? I just have a hard time believing they were able to polish that uneven hammered blade with kurouchi forging scale to be glossy and mirror like. Any thoughts?
As you might know, a Kurouchi exists on every knife after forging. It's either taken off when finishing, or it isn't. Some makers protect the Kurouchi finish by applying a lacquer coating, Takeda is one of them. It is food safe, but you could remove the lacquer using nale polish/acetone and cotton patches if you want. It doesn't really take off the Kurouchi finish. I think, somebody correct me if I'm wrong, you can't really polish a Kurouchi finish and make it glossy/shiny...as I would assume it would just remove the Kurouchi of the blade.
@@chefknivesenthusiast Awesome! Thankyou so much for your reply. Id done some googling to figure it out as the knife store that sold me the knife (through an online order) didnt list that. I posted up on a facebook group asking about it and I got a range of responses from "theres no coating" to "its a lacquer and you should remove it with acetone or similar". I intend to leave the finish as it is but im happy to get a pretty solid reply from another Takeda NAS owner. Im not disappointed it came with the coating and I think it actually enriches the diversity of my collection even more so. Pretty sure it was this very video that made me pull the trigger on buying this knife 😅 Happy knife collecting, i look forward to sharing the joy you experience with any future knife purchase videos! I really love the Yoshikane knifes in my collection if you're looking for future inspiration 😉
The reason for laquering is mostly to protect the blade during shipping and also from scrathing, finger prints and other things that could damage the Kurouchi finish before use. Thus, most makers would recommend to remove the laquer before use, because it could 'peel' off and get into your food. Also the patina can can get weird when some spots on the blade still has the laquer and at other spots it is still there. But with the Takeda's I feel and heard/read it might be a slightly different story. The laquer is applied relatively thick, stays put and doesn't seem to peel off with use at all. The vendor where I bought mine recommended to leave the laquer on the Takeda.
@@chefknivesenthusiast sweet advice, thanks again. Have i raised your interest about yoshikane? Its so thin behind the edge that you can push ur nail perpendicular to the blade and deflect the edge! Its the only knife I accidentally cut myself with just taking it out of the box.
@@6AxisSage Well, to be honest...I'm done with buying knives at the moment. My collection has everything I need and then some. Meaning, I first have to sell a couple of knives before I'm allowed to buy new knives. I promised myself I shouldn't have more than 25 knives and I have 40+ now 🙉 🙊 🙈 I will keep Yoshikane knives in my mind, but I'm pretty sure I'm not purchasing one anytime soon, or any other knife for that matter. Still have about 10 knives to make videos with anyway 🤷🏾♂️
When I received my 17cm bunka, I didn't get the coin :( But overall I love my Bunka - I noticed that the angle of the drop on the tip of the knife was way more aggressive than other bunka profiles I've seen, it behaves like a nakiri, but the tip is still usable for things like scoring. Overall I love my Takeda, but I notice I had a hard time cutting through harder vegetables like potatoes, and was wondering if you had the same thing. I was surprised by this considering how thin the knife is.
Yeah, mine do not glide super easily through dense produce like sweet potato, carrot, pumpkin two. Not when I use controlled and gentle cutting technique that is, but when I use it a little bit aggressively and put some oomph in it they go through harder veggies pretty well. Push cutting goes better than straight up and down chopping in general. Yes they are thin, but because of the S-grind geometry of the blade they are a little bit thick behind the edge, causing the wedging/friction. If you thin out the 'shoulders' off a Takeda knife a bit it will resolve this problem. But I just use one of my other knives to slice through harder veggies and left the Takeda's as they were and use them on other produce than harder veggies and only whenever I'm in a Takeda mood.
@Jack Bolder I would recommend a knife like a Fujiwara Denka or a Shibata Koutetsu. I have a Denka Nakiri that just glides through a sweet potato like there is no friction. And a Shibata Koutetsu is such a laser...nothing can stop it. But you could make any knife a great performer if you know how to thin a blade road and sharpen an edge. At the end of the day it is all about the heat treatment of the steel, the blade geometry, and a crisp edge.
- How many knives do you currently own? - I have a Shiro Kamo AS gyuto. I find that the edge tends to get toothy by itself after use, even if I sharpen on a 6k finishing stone and get rid of most of the toothiness. Does your Takeda behave that way? Is it my technique or Shiro Kamo or AS steel that behaves this way? - Cool that you did capoiera - You might want to purchase a small mic and possibly separate voice recorder for better audio. I like everything else about your videos. Cheers!
- I currently own almost 40 knives, but I'm thinning the collection down to 25. I sold 7 knives in the past 2 weeks and I still have about 7 that I want to sell. - I only have my Takeda's for a few months, so I can't really say if it behaves the same as your Shiro Kamo. I also don't know if it is a feature common to AS or that most steel will get a bit toothy after use too. All I know is that I need a good working edge on my knives (not so much a fan of academic edges, I don't need them) so a little bit of toothieness is needed. - Capoeira was my life for ten years. About 60% of all my time and energy went into training physically, training mentally, learning to play the instruments, etc. - I know. I was looking to buy some wireless microphones from DJI, but they are 350 euro's...so quite the investment for a youtube channel that I didn't know I would be having right now. I will purchase them eventually.
@@chefknivesenthusiast Thanks for the fast reply. I check how toothy an edge is against my thumbnail. My aogami knives tend to stay smooth with some bite after use. The Shiro Kamo gets progressively like a mini saw and cuts a small groove into my nail until I strop it back into place. It's great to have many hobbies (: If you aren't looking for a mid-range option, I believe cheaper options exist. The idea is just to have a microphone nearer your mouth so that the echoes of the room will be heard less. Alternatively, change your room or put a lot of sound absorbing material in, like blankets, pillows, furniture.
My Yu Kurosaki AS Juhyo Chuka Bocho takes a beating like a super hero. My Takamura Chromax Nakiri is a bad ass chopper too! But most of my knives have laser type grinds and like to be used controlled and smoothly.
@@mikehawkins9114 When I bought mine at Rangelrooij in Den Haag (www.hamono.nl) there were 2 or 3 available. I remember seeing some other vendors in Australia and Canada receiving some Takeda's, don't remember exactly which vendors though.
@@mikehawkins9114 Oh yeah dude, congratulations! Always happy to help out and glad to hear your search is over now! I have warm relations with that store and the owner. It is an incredibly beautiful store too, like it's even more Japanese looking than some stores I've been in Japan. The owner is the epitomy of a knife nut and the best master sharpener in the Netherlands, if not the whole Europe. He has great connections with lot's of Japanese brands and makers. I do have to say prices are always a bit too high here in the Netherlands, but lucky for me I always get a special price since I can pick up the knives personally and have a good chat before I get that price down a little. But after more than a years search, I guess the price was not an obstacle for you anymore.
You only get a coin with a knife if you buy the knife as a gift. Here's why: www.krudoknives.com/krudo-khronicles/people-include-coin-gift-knife/ If you buy a knife from Rangelrooij, you ALWAYS get a coin since they consider it a gift from them to you (even though you pay for it).
Currently it probably is this Takeda Gyuto, since I only have it for a few months now. But I have a few other Gyuto's that are my favorites too 😉 My Masamoto KS, Shibata Kotetsu, Yu Kurosaki Houou and Nigara Troll Killer will alwas be my current favorite Gyuto's 🤣
If you need to transport these knives regularly, I would definitely consider Saya's for these knives. The shape of the Gyuto is quite unique, being so tall at the heel. It will be impossible to find a standard wooden Saya that will fit. So either you'll have to make a custom wooden Saya for the Gyuto or find a leather Sheat/blade guard that fits. The Nakiri has a more common shape, so perhaps a standard wooden Saya will fit or could be adjusted to fit where needed. A leather Sheat/blade guard will easily fit I think.
@@robertobachis I don't think you can find Saya's that will fit in regular knife stores. You'll have to find a wood worker or somebody that makes custom Saya's.
Knives with a Kurouchi finish are not really 'showing off' knives in general because of the rustic blacksmith finish. But the thin s-grind/cross-section on Takeda blades and the kurouchi finish all the way down the bevel is making these blades different.
Great beats, love the new unboxing sound effects! Love my Takeda’s, that end quote though🤣
People that don't enjoy Takeda knives are wrong and we don't like those people, everybody knows that 🤣
Yeeeaaaaahhhhh! Choil come shot!!! I get what jou say, different knives allow for different cutting styles... pretty much like different supercars will preform different but also will be fun in different ways
Another joy to watch. That Nakiri looks amazing …thank you.
I find these Takeda's a joy to use...bringing out the inner less laid back and more aggressive me 😉
@@chefknivesenthusiast …stop it, you’re frightening some; Chefs sharp bladed arsenal is legendary, and quirky outlook well know. The timid out here may recoil? 😆
Serious aside, I can’t find a 165 length anywhere…always “sold out.” Any other reputable Nakiri super blue with stainless, or iron clad wraps you’d suggest. I want a Nakiri…and like James Bond his shaken martini…I want it now. 😄
@@edwardrutledge2765
I'm selling my Ryusen Blazen WA Nakiri with Urushi laquered saya, but it is SG2 steel. Great knife though.
Other than that I can only say from own experience that I like my Takamura Chromax Nakiri (limited edition though) a lot, my Hinokuni Shirogami is nice (240mm, but he makes them down to 180mm as well) and very affordable. I hear great stuff about the Fujiwara Denka Nakiri (but always sold out indeed). Watanabe, Shigefusa...all the same story. Excellent blades, always sold out.
@@chefknivesenthusiast ..that’s my experience, everything of the steel, Wa handle and length I like in a Nakiri…is “sold out.” Currently I’m focusing on JNAT whetstones instead, buying on the recommendation of a knowledgeable natural whetstone enthusiast, and sharpening kitchen knives already owned. But I always like your TH-cam postings, and hope you keep me in mind if my wheelhouse Nakiri crossed your path. Keep up your thoroughly informative, entertaining videos.
@@edwardrutledge2765 I'll keep you in mind if I happen to stumble upon a Nakiri of your liking, no problem!
wow great video man and I never say this you got a thing going on here. great style of video hope to see more 👍
Thank you for the kind words, much appreciated! I will continue making videos in a slow pace whenever I can take the time, hopefully 1 per month.
I agree that these are super light knives, I have the 270mm gyuto and it only weighs around 180 grams. It cuts nicely with fish and ability to score fish nicely when it was the first time I used mine. I have plans in the future to polish mine nicely with a foggy finish and nice contrast with hard and soft steel.
I like the deep black, laquered Kurouchi a lot on these blades but can imagine it would look amazing with a hazy Kasumi polish!
I absolutely love my Takeda 250mm Gyuto. Such a unique/fun experience every time I take it for a spin.
They are quite unique indeed. They are not for everyone, but if you love them, you love them. 👌🏽
@@chefknivesenthusiast indeed! I had a Takeda 226mm “Small” NAS Gyuto for several years and wanted something just a bit bigger and jumped on a 240mm “Medium” NAS (255mm) Gyuto. The slightly larger size of the 240mm was exactly what I was looking for. I passed the 226mm to my chef brother-in-law and it’s being used as it should in a professional kitchen!
I managed to buy a Funayuki / Santoku 180mm a few days ago. My Takeda has had a long journey to see me. From Japan to Canada and further to Poland, about 16 thousand. kilometers. Everything their owners say about these knives is true. Useful works of art. I love mine and I will probably buy another one in a different shape. Meanwhile, I'm waiting for Sakai Kikumori Gokujyo Gyuto 240 mm by Yoshikazu Tanaka .
Love Takeda's.
I can imagine your excitement abd anticipation waiting for that knife to arrive!
Loving your beats as per usual.
I like the fun pop culture references. Extra points for adding the Larry David bit.
Now to the knives. I know you said it might not be best for use in pro kitchen, but you said it could shine there as well...
So my question is, what knives do You Like to use in the professional kitchen? What are some knives that you know shine in the pro kitchen?
Thanks for the props and good question!
My Masamoto KS is one of the most used Gyuto in my kitchen. Good heat treated steel and arguably the best blade geometry I've experienced on a Gyuto. It's just the perfect balance between being a laser and a workhorse grind.
Gets and holds a crazy sharp edge too, which is easy to sharpen. Builds beautiful, protective patina. And it just does most tasks in the kitchen very, very well. Super versatile Gyuto!
My Takamura Chromax Nakiri is another heavily used blade at work. Perfect grind and heat treatment. Crazy edge retion. Flies through veggies like nothing else. Just the perfect workhorse Nakiri for me personally.
In general I would say that Aogami Super steel knives, forged Sanmai with stainless cladding (just like these Takeda's) would easily shine in the Pro Kitchen. From personal experience I can say that all my AS blades are amazing to use at work. Great edge retention, razor edges that are a breeze to touch up on the stones and relatively easy to maintain in general.
And don't get me started about my NIgara knives.
The AS Anryu knives are also blades that I love(d) using (I sold them all) and I hear from a bunch of other pro's that they love to have them in their rotation.
I think these Takeda NAS blades could shine in the pro kitchen in the hands of a skilled cook/chef with an aggressive but controlled style of cutting. Because of the distinct blade geometry I don't think it is the right knife for just anyone to heavily use these knives, but because of the light weight en performance of these knives it should make most bulky tasks in the kitchen easy work. The specs of the AS Sanmai steel are desired by many Chefs and with the epoxy sealed tang they have an extra plus for easy maintenance.
I ordered exactly the same combo :) awesomeness in steel
Nice to be blade brothers then! 👊🏽
@@chefknivesenthusiast 👌👊
Nop, Still not convinced about the Takeda Hype... not for me :)
Awesome video and music as aways buddy
When it is not for you it is not for you. Wasn't trying to convince you in particular either. But you're wrong. And people don't like you. 😉
I have the 210 gyoto and it's great when cutting herbs or soft veggies, but for me its a bit uncomfortable to use when cutting hard stuff like sweet potatoes and such, over all I like it
Same here. When cutting hard stuff, you need to be a bit aggressive with the Takeda.
You may find them a bit more inclined toward gentle cutting after a good sharpening.
You're right and they will, but for my videos I always use the knives straight out of the box.
I actually did sharpen the Nakiri recently and gave it a slightly wider and thinner edge. I can use it a bit more gentle and controlled now without it dropping in performance.
Great video man, you did a good sum up of everything
Nice chef skills also !
Thanks man, much appreciated!
Love the wide blade of the gyuto.
Yeah, it's a tall boy for sure!
@@chefknivesenthusiast Is your gyuto a 240 or 210 mm?
@@shawnhampton8503 It is the 240mm 'medium' Gyuto.
@@chefknivesenthusiast Just ordered one. But they said on the website that the edge length is actually 265 mm.
@@shawnhampton8503 Just like the Masamoto KS 240mm, the edge length of my Takeda is actually 250mm...
I also have a Nigara Anmon 270mm Gyuto Kiritsuke which in reality is 255mm.
I guess the standard sizes of 210mm, 240mm, 270mm, etc. are just guidelines for handmade Japanese knives 😉
Anyway, congrats with the purchase. It is a fantastic blade!
I recently purchased a Takeda NAS 240mm chinese cleaver. One thing that jumps out at me as odd is that the kurouchi finish is a glossy finish. Is that a lacquer coating? I just have a hard time believing they were able to polish that uneven hammered blade with kurouchi forging scale to be glossy and mirror like. Any thoughts?
As you might know, a Kurouchi exists on every knife after forging. It's either taken off when finishing, or it isn't.
Some makers protect the Kurouchi finish by applying a lacquer coating, Takeda is one of them. It is food safe, but you could remove the lacquer using nale polish/acetone and cotton patches if you want. It doesn't really take off the Kurouchi finish.
I think, somebody correct me if I'm wrong, you can't really polish a Kurouchi finish and make it glossy/shiny...as I would assume it would just remove the Kurouchi of the blade.
@@chefknivesenthusiast Awesome! Thankyou so much for your reply. Id done some googling to figure it out as the knife store that sold me the knife (through an online order) didnt list that. I posted up on a facebook group asking about it and I got a range of responses from "theres no coating" to "its a lacquer and you should remove it with acetone or similar".
I intend to leave the finish as it is but im happy to get a pretty solid reply from another Takeda NAS owner. Im not disappointed it came with the coating and I think it actually enriches the diversity of my collection even more so.
Pretty sure it was this very video that made me pull the trigger on buying this knife 😅 Happy knife collecting, i look forward to sharing the joy you experience with any future knife purchase videos! I really love the Yoshikane knifes in my collection if you're looking for future inspiration 😉
The reason for laquering is mostly to protect the blade during shipping and also from scrathing, finger prints and other things that could damage the Kurouchi finish before use.
Thus, most makers would recommend to remove the laquer before use, because it could 'peel' off and get into your food. Also the patina can can get weird when some spots on the blade still has the laquer and at other spots it is still there.
But with the Takeda's I feel and heard/read it might be a slightly different story. The laquer is applied relatively thick, stays put and doesn't seem to peel off with use at all. The vendor where I bought mine recommended to leave the laquer on the Takeda.
@@chefknivesenthusiast sweet advice, thanks again. Have i raised your interest about yoshikane? Its so thin behind the edge that you can push ur nail perpendicular to the blade and deflect the edge! Its the only knife I accidentally cut myself with just taking it out of the box.
@@6AxisSage Well, to be honest...I'm done with buying knives at the moment. My collection has everything I need and then some. Meaning, I first have to sell a couple of knives before I'm allowed to buy new knives. I promised myself I shouldn't have more than 25 knives and I have 40+ now 🙉 🙊 🙈
I will keep Yoshikane knives in my mind, but I'm pretty sure I'm not purchasing one anytime soon, or any other knife for that matter. Still have about 10 knives to make videos with anyway 🤷🏾♂️
When I received my 17cm bunka, I didn't get the coin :(
But overall I love my Bunka - I noticed that the angle of the drop on the tip of the knife was way more aggressive than other bunka profiles I've seen, it behaves like a nakiri, but the tip is still usable for things like scoring. Overall I love my Takeda, but I notice I had a hard time cutting through harder vegetables like potatoes, and was wondering if you had the same thing. I was surprised by this considering how thin the knife is.
Yeah, mine do not glide super easily through dense produce like sweet potato, carrot, pumpkin two. Not when I use controlled and gentle cutting technique that is, but when I use it a little bit aggressively and put some oomph in it they go through harder veggies pretty well. Push cutting goes better than straight up and down chopping in general.
Yes they are thin, but because of the S-grind geometry of the blade they are a little bit thick behind the edge, causing the wedging/friction.
If you thin out the 'shoulders' off a Takeda knife a bit it will resolve this problem. But I just use one of my other knives to slice through harder veggies and left the Takeda's as they were and use them on other produce than harder veggies and only whenever I'm in a Takeda mood.
@@chefknivesenthusiast What knife would your recommend for dense produce, or for both in one knife?
@Jack Bolder I would recommend a knife like a Fujiwara Denka or a Shibata Koutetsu. I have a Denka Nakiri that just glides through a sweet potato like there is no friction. And a Shibata Koutetsu is such a laser...nothing can stop it.
But you could make any knife a great performer if you know how to thin a blade road and sharpen an edge. At the end of the day it is all about the heat treatment of the steel, the blade geometry, and a crisp edge.
@@jackbolder5734What knife did you end up getting? I can attest to the Shibata Kotetsu being superb for dense veggies.
@@sharamkh Don't know that, but I got a Denka. Ultra sharp, but it needs some work.
- How many knives do you currently own?
- I have a Shiro Kamo AS gyuto. I find that the edge tends to get toothy by itself after use, even if I sharpen on a 6k finishing stone and get rid of most of the toothiness. Does your Takeda behave that way? Is it my technique or Shiro Kamo or AS steel that behaves this way?
- Cool that you did capoiera
- You might want to purchase a small mic and possibly separate voice recorder for better audio. I like everything else about your videos.
Cheers!
- I currently own almost 40 knives, but I'm thinning the collection down to 25. I sold 7 knives in the past 2 weeks and I still have about 7 that I want to sell.
- I only have my Takeda's for a few months, so I can't really say if it behaves the same as your Shiro Kamo. I also don't know if it is a feature common to AS or that most steel will get a bit toothy after use too.
All I know is that I need a good working edge on my knives (not so much a fan of academic edges, I don't need them) so a little bit of toothieness is needed.
- Capoeira was my life for ten years. About 60% of all my time and energy went into training physically, training mentally, learning to play the instruments, etc.
- I know. I was looking to buy some wireless microphones from DJI, but they are 350 euro's...so quite the investment for a youtube channel that I didn't know I would be having right now. I will purchase them eventually.
@@chefknivesenthusiast Thanks for the fast reply. I check how toothy an edge is against my thumbnail. My aogami knives tend to stay smooth with some bite after use. The Shiro Kamo gets progressively like a mini saw and cuts a small groove into my nail until I strop it back into place.
It's great to have many hobbies (:
If you aren't looking for a mid-range option, I believe cheaper options exist. The idea is just to have a microphone nearer your mouth so that the echoes of the room will be heard less. Alternatively, change your room or put a lot of sound absorbing material in, like blankets, pillows, furniture.
What other knives do you own that like to be used aggressively?
My Yu Kurosaki AS Juhyo Chuka Bocho takes a beating like a super hero. My Takamura Chromax Nakiri is a bad ass chopper too!
But most of my knives have laser type grinds and like to be used controlled and smoothly.
Awesome vid.Thx👍🏻👍🏻👍🏻
You're welcome 🙏🏾
Dang i have been looking for takeda 240 gyoto for over a year. I like to cut very aggressively
I think there might be one or two available at this moment. Saw a few Takeda drops at reputable vendors in different continents lately.
@@chefknivesenthusiast i tried googling after seeing this cant find any
@@mikehawkins9114 When I bought mine at Rangelrooij in Den Haag (www.hamono.nl) there were 2 or 3 available. I remember seeing some other vendors in Australia and Canada receiving some Takeda's, don't remember exactly which vendors though.
@@chefknivesenthusiast awesome thanks got one ordered had never heard of that site so thanks for that as well
@@mikehawkins9114 Oh yeah dude, congratulations! Always happy to help out and glad to hear your search is over now!
I have warm relations with that store and the owner. It is an incredibly beautiful store too, like it's even more Japanese looking than some stores I've been in Japan. The owner is the epitomy of a knife nut and the best master sharpener in the Netherlands, if not the whole Europe. He has great connections with lot's of Japanese brands and makers.
I do have to say prices are always a bit too high here in the Netherlands, but lucky for me I always get a special price since I can pick up the knives personally and have a good chat before I get that price down a little.
But after more than a years search, I guess the price was not an obstacle for you anymore.
Boy, I never got a coin with ANY of my Takeda knives, and I probably have at least six, some of which I ordered direct from Shosui-san. 😕
You only get a coin with a knife if you buy the knife as a gift. Here's why: www.krudoknives.com/krudo-khronicles/people-include-coin-gift-knife/
If you buy a knife from Rangelrooij, you ALWAYS get a coin since they consider it a gift from them to you (even though you pay for it).
Awesome review.
Thanks for the kind words bro-san!
That gyuto looks like a weapon out of medieval times 😂.
Sudah lama ga uploud chef
Busy working 🤷🏾♂️
whats your current favorite gyuto? thanks!
Currently it probably is this Takeda Gyuto, since I only have it for a few months now. But I have a few other Gyuto's that are my favorites too 😉
My Masamoto KS, Shibata Kotetsu, Yu Kurosaki Houou and Nigara Troll Killer will alwas be my current favorite Gyuto's 🤣
Do you suggest any saya for this knife?
If you need to transport these knives regularly, I would definitely consider Saya's for these knives.
The shape of the Gyuto is quite unique, being so tall at the heel. It will be impossible to find a standard wooden Saya that will fit. So either you'll have to make a custom wooden Saya for the Gyuto or find a leather Sheat/blade guard that fits.
The Nakiri has a more common shape, so perhaps a standard wooden Saya will fit or could be adjusted to fit where needed. A leather Sheat/blade guard will easily fit I think.
@@chefknivesenthusiast they have strange size this knife ahah do suggest any place where to buy a saya that can fit?
@@robertobachis I don't think you can find Saya's that will fit in regular knife stores. You'll have to find a wood worker or somebody that makes custom Saya's.
@@chefknivesenthusiast yeah it was so obvious I tried to hope for an answer ahaha not gonna stop me from buying the bunka im falling in love
If it’s uncle Roger approved it’s good enough for me. 😂
Fuiyoh! 🤣
Tyey are not show off knives at furst glance
Knives with a Kurouchi finish are not really 'showing off' knives in general because of the rustic blacksmith finish. But the thin s-grind/cross-section on Takeda blades and the kurouchi finish all the way down the bevel is making these blades different.
I wish the nakiri was flat..
Me too. I definitely prefer a flat profile and square tip on a Nakiri.