Posted By: Jeff Talbert
- verified customerI bought this primarily to make things like Steak and Tuna Tartare; my 10" German chef's knife is razor sharp but was the wrong tool to chop meat or fish easily. The Takeda was, as advertised, razor sharp out of the box; I nevertheless spent 30 minutes running it over a leather bench strop loaded with buffing compound, which put a mirror finish on the blade. In use, the Takeda is intimidating to look at but much lighter than it appears and very balanced. The spine is only slightly thicker than my Gyuto and much thinner than a traditional Western-style butcher's cleaver used for sectioning meat with bones. The craftsmanship is first rate, from the finish of the blade to the epoxy that seals the joint where the blade meets the handle. For chopping any meaningful amount of boneless meat or fish, this is an extraordinary treat to use.
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