Posted By:
Dennis Pinto -
verified customerThis is the knife that changed my perception of what a good knife really is. Its a funny looking thing compared to western knives but it does everything. I know what your thinking, here we go but it slices as good as a slicer, chops like a Nagari, bones as good as a Honesuki and is as nimble as a petty. I know because I have these other four knives mentioned. As much as I love my Moritaki AS knives, this Takeda is the most beautify and nimble knife I have. I went through 30 pounds of pork and 30 pounds of jowls last weekend making fermented sausages. Even though I was using a NSF plastic cutting board (generally considered hard on knives), this takeda would still slice paper into ribbons. It makes other sharp knives feel well, not sharp. The blade is so unique. It starts tapering about middle of the knife up to the spine, but is still only 2MM think, so very thin. Because of the steel its made of, the knife is also very stiff. I now have over 20 high-end knives (Mac, shun?), this Takeda is in a completely different class. It isn't cheap but if your serious about cooking, this knife will put a smile on your face with every use. Oh, the Kouruchi finish looks like it belongs in a museum. Call Mark, he is a pleasure to deal with, is very helpful and isn't a knife snob at all, after purchasing this Takeda Banno Bunka, now I'm a knife snob {GRIN}.Was this rating helpful to you?
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