Which Chefs knife would you use?

[sshakari]

If you are looking for a Euro style knife and gift for yourself I would get the 10" Kramer carbon steel knife. If you ever endup on the kitchen knife forums you will see posts about scales shrinking, but its an amazing knife made in Japan. Many pro and home chefs say very good things about it.

If you want a Japanese style knife - I can recommend a Takeda gyuto. He makes them very tall for knuckle clearance and they come in small, medium and large. You do have to look around as there have been variations of blade thicknes and he now only produces stainless clad. Carbon clad as a custom order. Personally, I have 3 of Takeda kitchen knives a medium gyoto (250mm), bunka (vegie knife) and banno petit (utility).

 

[Fritz MacKrieg]

Takedas have had serious grind issues for at least the last five years. They are also extremely over priced for what you get. I'd go with Kato, Shigefusa, or the higher end Sakai stuff made by Dentou Kogeshi such as Suogo Yamatsuka before Takeda.

They wedge, they're bendy, have poor food release, have messy epoxy on the handles, you name it.

This is speaking from experience - I have owned his steel before. The most discerning vendors - Japanese Knife Imports, Japanese Natural Stones, and even Keiichi at Bluewayjapan do not sell Takeda.

 

[sshakari]

Takedas have had serious grind issues for at least the last five years. They are also extremely over priced for what you get. I'd go with Kato, Shigefusa, or the higher end Sakai stuff made by Dentou Kogeshi such as Suogo Yamatsuka before Takeda.

They wedge, they're bendy, have poor food release, have messy epoxy on the handles, you name it.

This is speaking from experience - I have owned his steel before. The most discerning vendors - Japanese Knife Imports, Japanese Natural Stones, and even Keiichi at Bluewayjapan do not sell Takeda.

The knife makers you mentioned are all great!

My 3 Takeda kitchen knives were produced at different times, like years apart. I just got the utility from a new batch in July. None of the issues you mentioned.

I would understand if you had said that you had at least one knife by Takeda. The only times I've heard of these issues were on knife forums by people who have never owned them.

There are irregularaties in what is produced and Takeda has always stood behind his work with customer service.

 

[Fritz MacKrieg]

The knife makers you mentioned are all great!

My 3 Takeda kitchen knives were produced at different times, like years apart. I just got the utility from a new batch in July. None of the issues you mentioned.

I would understand if you had said that you had at least one knife by Takeda. The only times I've heard of these issues were on knife forums by people who have never owned them.

There are irregularaties in what is produced and Takeda has always stood behind his work with customer service.

I'm a little baffled by your response, as I stated I've owned his steel. Most recently a 245mm (marked Medium if you know his symbol for that) Sasanoha.

I won't disagree that he will fix issues brought to his attention, but: that shouldn't need to be the case. The vast majority of his blades are ground by his apprentices, who execute an axe-like grind. Most consumers who don't know what a truly well ground knife performs like won't complain, so he's laughing all the way to the bank.

Especially for the prices he charges - they should NEVER have to be sent back. Again, anyone's money is more wisely spent on a Kato, Shigefusa, or a custom from a certified Dentou Kogeshi in Sakai, Osaka.

 

[sshakari]

I'm a little baffled by your response, as I stated I've owned his steel. Most recently a 245mm (marked Medium if you know his symbol for that) Sasanoha.

I won't disagree that he will fix issues brought to his attention, but: that shouldn't need to be the case. The vast majority of his blades are ground by his apprentices, who execute an axe-like grind. Most consumers who don't know what a truly well ground knife performs like won't complain, so he's laughing all the way to the bank.

Especially for the prices he charges - they should NEVER have to be sent back. Again, anyone's money is more wisely spent on a Kato, Shigefusa, or a custom from a certified Dentou Kogeshi in Sakai, Osaka.

I may have over reacted on my post. There is too much misinformation on forums and people make assumptions.

Also, people send a Takeda knife to get reground into lasers by and sharpen them to 8k grit stones - they are the ones that complain the most.

Takeda knives are easy to sharpen and keep sharp. I've had nothing but great blades from Takeda, but they never looked new when I got them.

Most consumers will not spend over $100 for a set of knives nor will they notice a performance difference between a $5 Kiwi brand knife and a $300 Japanese knife.