Posted By: Robert
- verified customerI really love this knife. I have a Takeda Mioroshi Deba as well and there are as many differences as similarities. The handle is octagonal and its the type we have all seen. No surprises there but still a step up from many. I am glad Takeda did this. The blade is quite thin over the whole length and width probably 2 or 2.5mm at the spine by the handle tapering to a 1 or 1.5mm tip. The lamination lines are obvious from above and the finish is of course hand hammered with steel showing through where the black has faded and probably will continue to fade as my deba is now almost completely the color of rough metal. The sole purpose for everything that is this knife is of course the edge. The deba held its edge after pounding through cases of butternut squash, whole chickens and whole salmon. I USED that knife. After a week I felt bad because I hadnt touched the edge. I kept looking for little chips or any reason to sharpen it. None. The Gyuto has not been as abused. Its not that kind of knife. Its thin, light, and the edge is like only Aogami could be.Fine grained super sharp. I cant even put it in the blade protector because it cuts into the plastic. I have to use a snap on. After a 4 or 6000 stone the edge is polished and will just fall through a tomato. As far as rust goes I havent had a problem. A little Camelia oil and a wipe when needed. It has actually resisited better than other knives with the same make-up dont know why. So if you need a razor sharp blade to cut things, after all that is the the purpose, then here is your knife.
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