Posted By: Stevie H.
- verified customer
4 people found this review helpfulThere are pluses and minuses with all products and this is no different. I got the custom handle version of this which cost me $520.Pluses: Very light and very well balanced. Razor sharp. The edge profile is very thin, feels closer to 10 degrees or less than the typical 15 degrees of Japanese knives. Because of its ultra thin profile, it just glides through a cut without much effort. Very easy to sharpen on my 8000 grit ceramic stone.Minuses: The factory edge is kind of rough, perhaps 3000 grit (just guessing, but no big deal.) The edge is exceedingly fragile because of the ultra thin profile. Although its lightness is a plus, it is also a minus. I tried to cut open a spaghetti squash and it failed miserably because it lacked the mass needed to make an deep entry cut when I swung the knife onto the squash. In fact the effort caused noticeable micro-chipping and micro-denting of the leading edge that took me an half hour to fix on a stone. In comparison my Bob Kramer version of Zwilling 10 chef knife was able to make nice entry cuts into the hard squash due to the Kramer/Zwilling's heavier mass. On the other hand, the Kramer/Zwilling has poor slicing performance due to its thicker edge profile. Unlike the Takeda, the Kramer/Zwilling suffered no damage in the process due to its thicker German cutlery like edge profile. So what is giving the Takeda such nice performance is slicing is also a liability when it comes to chopping very hard veggies. But I don't fault the Takeda knife for being fragile because it's a valid tradeoff. I just have to be selective on choosing the right knife for the job. The Kramer/Zwilling for cutting open very hard veggies and the Takeda for more delicate tasks.The rustic kurouchi finish on the Takeda doesn't bother me one bit. Mine comes with a lacquer finish on it to prevent rusting. You can apply a coat of Crazy Glue to the side when it begins to wear away.Great knife!!!
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