Posted By: Doug
- verified customerThis is my second Takeda Gyuto, the other being a fully reactive 240mm. While the stainless clad knives do not have the same character as the kurouchi on the iron clad knives, I chose the stainless cladding this time around because of my work.My prep sessions can last 6 plus hours, and often involve freshly smoked proteins. Cooked meat can be torturous on carbon blades, and as much as I love my iron clad Takeda it is going on the mag bar at home. This new knife is every bit as good. I decided to go with the 270 because I have a huge cutting board at work, and my station is large enough to accommodate it. This knife has reach, and it is a fantastic slicer. I do not tend to use a sujihiki or western slicer when carving, simply because I don't think it's necessary to have more than two knives at my station. My present work gear is this Takeda, and one of two kiritsuke style gyutos. The height of the Takeda makes it feel like a humongous santoku, which is a benefit for me as someone who push cuts and chops exclusively. Board clearance is excellent, and the length of this blade is great for slicing whole briskets and turkey breasts. Love the knife, Takeda is a masterful sharpener, and his zero bevel scandinavian grinds are the best in the business. Aonami Super is the best knife steel out there, bar none, takes an amazing edge, touches up quickly and easily (I like to use the leather wheel on my Tormek after every shift, I run all of my knives over a "green brick of joy" every three days or so, and finish them with an 8K shapton glass stone) and it will hold that edge for hours and hours.Everyone that has used a Takeda will tell you that you should try one. They are not prototypical knives, they have as much soul and character as a Ferrari or a Ducati, but are as reliable as a toyota or a honda.
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