Average rating is 4.9
One of my largest gyutos,this is also one of my lightest. I was impressed by the factory edge,which was set at a very steep bevel,and the significantly flexibility in the blade. For such a hard blade,the flexibility in this knife is impressive. It’s very attractive,although the black residue from forging does come off when you clean it a bit. The fit and finish is not great,which is why I only rated it four stars. There’s a significant amount of glue where the tang meets the handle,and some irregularities in the shape of the blade. However,it is fast,cool looking,and uses a great steel. I would recommend the smaller size to most people,however.0.3
This knife is just amazing. I have a long history on using western 10" chef’s knifes and this knife beats them all by far. The blade is approximately the same size as German 10" knifes,but half the weight. I would say that the finish is very good,and handle fits me perfectly. This is a 10" knife that handles like an 8". even my wife prefers this over an euro 8".... 0.3
I was scared i wasn’t going to be impressed,but this knife makes me so happy,i nearly cried the first time i used it. It practically cuts by itself. It’s my baby!!0.3
This knife is fantastic. The size of the blade is a little intimidating at first (the one i got is closer to 280mm and very tall),but the knife handles amazingly well. Out of the box it was very sharp with a very steep bevel,which feels amazing. The video that accompanies the description of the 240mm is very accutate. The Aogami Super holds an incredible edge Overall,this knife feels fantastic,cuts like a dream,and definitely looks unique. The quality and craftsmanship of this knife make it stand out next to anything. The service at CKTG was great,thanks for the amazing knife.0.3
First off,delivery took less than a week (to Canada),so thanks CKTG for that.0.3
I was like a kid at Christmas unwrapping this one! Mine is very close to 11 inches on the blade. Considering that,the knife is surprisingly well balanced and light and is not nearly as awkward to use as I find most western 10 inch chef knives to be. The kurouchi finish seems to be doing a good job at preventing stickiness and looks very good (mine’s quite dark and rustic looking,which I like). I could find no flaws whatsoever in the cutting edge,which was razor sharp out of the box. All in all,it exceeded most of my expectations and probably won’t be my last Takeda!
By: JesseLos Angeles
Don’t be intimidated by the size. The knife is a ferrari among hondas. Could have come a bit sharper out of the box but the edge was set very,very well,and once honed is extremely,extremely nice to cut with. It’s a real pleasure to own one.0.3
By: Boyfrommerthyr Calgary,Alberta
Seriously an amazing blade. It truly is like cutting with a laser. It is light,large but incredibly agile. Cutting masses if brunoise is so easy. Wipe the blade often and ensure it’s dried after use. Super comfortable even for large quantities of hard veg. Hard blade stays super sharp for a long period of time without losing anything. I’ve found sharpening and tuning this blade to be very easy at 50/50 and I’ve gone as high as a 12,000 stone. A bit excessive but a crazy edge when it’s super polished like that very slow to lose the edge like I’ve mentioned. If your looking for a large gyoto for chopping large quantities of any hard veg. this is the one!!! Enjoy!!!0.3
By: David DuffyWashington,DC
Easily the best knife that I have ever used. Thought it would be difficult moving from western handles,but the transition has been seemless.0.3
Light thin and displays near zero sticktion. Takeda has the formula down on sticktion free knives as I own his nakiri and it cuts virtually sticktion free also. My only surprise was that the blade is somewhat flexible.0.3
Cutting edge measured 10 3/4" on my example.