Posted By: Brian
2 people found this review helpfulRetired pro and avid home cook of 25 years. I spent 6 years in the early 90's as a line cook. I learned my basic cooking & prep skills during that foray, and it has been a passion of mine ever since. I typically handle all the cooking for our family of 4, but the wife enjoys cooking as much as I do.
Upon discovering this site, I researched all I could about forging Japanese knives. The history of Japanese blade smiths, the steel used and its metallurgy, the extensive, exquisite craftsmanship, the knowledge passed on from generation to generation, etc. Grinds, blade shapes, handles, HRC, sharpening, etc. I decided I wanted to try PM steel for my 1st Japanese knife. I'm glad I did.
EDGE: I've been in to sharpening knives my entire life, but have only recently started using waterstones. I'm inexperienced and terrible still. I have multiple Lansky & Gatco kits, and just picked up a Tormek 10". I ordered the CKTG sharpening service as I'm not ready to tackle this new steel just yet. OOTB, it was razor sharp. After 3 weeks of use, including both holidays where we hosted, I've only had to balsa & leather strop the edge. It is as sharp as when it arrived, ans still shaves arm hair.
F&F: The fit and finish of this knife is a 10. The best of my collection so far. Since starting my Japanese knife collection with this blade, I have picked up 3 more and the fit and finish of this Takamura is the best of them all. My Masakage Yuki is on par, but has a Wa handle. The Kohetsu AS Western does not have the F&F of this blade as well. I bought a Tojiro to practice with, so that doesn't count.
Performance: A pure joy to use. Thin & rigid. Great overall and tip grind. Nice and flat for my push chopping style. Finish on the stainless cladding is excellent,as is the overall F&F.
Value: This knife should cost more. Edge, fit, finish and performance are exceptional. Thanks Mark & Sue.
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