How to Thin & Sharpen Takeda Knives

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Boasting one of the most unique ways of sharpening, Shosui Takeda makes some pretty incredible kitchen knives! He doesn't have a blade road! Well, he does, but the way the knife is sharpened is very interesting and Naoto is going to walk you through it today! Using a variety of unique stones to make sure the knife is no longer rusty and make sure its nice and polished, Naoto shows just how easy it can be, with a brief feature from Takeda-san himself!
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Опубликовано:

21 сен 2024

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Комментарии : 44

@davidtatro7457 23 дня назад

Excellent video, Naoto! I only have a few Takeda knives thus far, but l absolutely love sharpening and polishing them because the technique feels like something in between a single and standard double bevel knife. You have done a great job here of making it very simple to understand. My first Takeda was a large gyuto which l bought used. And it had been badly sharpened for a long time, so l had to spend a couple hours on my coarse stones to bring the bevel back to something like Takeda san would have originally made it. But once l did that, every sharpening since has been such a joy, and these knives hold that incredible edge for so long!

@KnifewearKnives 22 дня назад

Amazing work!

@sonkekoster3105 26 дней назад

Thank you - very informative!

@KnifewearKnives 26 дней назад

No problem!

@trevorgerland2254 13 дней назад

Awesome video. I have a Takeda 257mm NAS (Previous had a 227mm Takeda and wanted something a tad longer). I am very comfortable/proficient in my sharpening single/double bevels, fixing under/over grinds, and re tipping knives. However, I’ve never had the guts to raise the bevel on my Takeda, tho. It performs so well, there’s no “need” to raise it, but I’ve only seen photos of Takedas with a +.5in to +1in and bevel wonder how much “better” the knife could feel going through ingredients. Nonetheless, I gained some great notes on finishing/polishing the bevel. Thanks!

@KnifewearKnives 11 дней назад

Glad we could help!!

@VinegarAndSaltedFries 26 дней назад

Absolutely awesome watching you use that Shobudani. I’ve been eager to pick up some softer Tennen Toishi. Synthetic stones are awesome and great to use but the feel of natural stones has spoiled me. Seeing Takeda’s style of using a natural like that is awesome. Never thought about using a nagura like a finger stone is truly spectacular. I imagine that’s one of the benefits of softer mud creating stones. Really enjoyed this video keep crushing it.

@KnifewearKnives 25 дней назад

Awesome! Thank you!

@williamdelapree3609 26 дней назад

I'd really like to see a how to sharpen and thin a knife from Naoki Mazaki-san. I'm planning on purchasing one when I receive my next paycheck

@KnifewearKnives 26 дней назад

Mazaki knives are pretty similar to masakage knives in terms of geometry! Check out our "how to sharpen masakage knives" and it'll give you a pretty close example!

@williamdelapree3609 26 дней назад

@@KnifewearKnives Thanks for the info I wasn't aware of that. I'll check that video out later.

@MrKurojishi 26 дней назад

Next I'd really like an how to thin a Chinese cleaver, they are quite different and I'm having some issues with mine

@KnifewearKnives 26 дней назад

A lot of them are just one big piece of steel and don't need to be thinned! What knife is it? I'm happy to give some more info on what to do!

@MrKurojishi 26 дней назад

It's the hatsukokoro sentan(kurouchi) , so it is sanmai construction

@KnifewearKnives 26 дней назад

@@MrKurojishi Okay! A little trickier, keep your eyes out for a video about thinning a cleaver!

@bigzhwt 26 дней назад

I was super lucky to be able to buy one of his medium gyutos. I'm super excited to sharpen it! Unfortunately his edge retention is so good i haven't needed to sharpen it 😢😂 Thanks for another great video!

@KnifewearKnives 26 дней назад

Pretty awesome steel! Have fun when you (eventually) get to sharpen it!

@1SUPERNAUT1 25 дней назад

So the geometry of this knife is basically a very thin scandi grind?

@KnifewearKnives 24 дня назад

Very similar yes!

@Baklau007 26 дней назад

Masashi next!!

@dr103 26 дней назад

Does the Knifewear 220 stone need to be presoaked? Does the splash & go technique give the same results?

@KnifewearKnives 25 дней назад

The knifewear 200 definitely needs to be soaked! Splash and go will feel really bad on that stone!

@sonecborec 25 дней назад

Did I hear Naoto signing the Maximum the Hormone?

@paweel2494 26 дней назад

Useful video, but I still have to wait to buy TAKEDA. This year, irritated by the shopping rules on your website, I didn't buy a single knife :(

@KnifewearKnives 26 дней назад

They sold out so fast this year :(

@paweel2494 26 дней назад

@@KnifewearKnives As usual, but products disappearing from the cart when making a payment does not help in the purchase. Oh well, I'm still hunting for gyuto. Have a nice day

@KnifewearKnives 26 дней назад

You too!

@binobones 26 дней назад

Same thing happened while I was paying for a Takeda nakiri! Lol

@KnifewearKnives 26 дней назад

@@binobones We've fixed the problem now, and next drop you'll be able to hold things in your cart for up to 5 minutes and they wont disappear!

@GMug777 26 дней назад

Moritaka's knives are similar to Takeda's ones in geometry and in sharpening process I suppose. Am I right?

@KnifewearKnives 25 дней назад

Similar, but Moritaka knives have a micro bevel along the very edge!

@OfficialLedMusic 26 дней назад

How to thin out and sharpen a Masashi Kuroshu Honesuki. It’s quite a hard steel and the blade is very thick.

@KnifewearKnives 25 дней назад

That one isn't actually too difficult because the bevel is super flat! You just have to work on it for quite a while because of how wear resistant the steel is!

@dmitrybelyakov 26 дней назад

Back and forth and back and forth :)

@KnifewearKnives 26 дней назад

The most meditative actions

@kevinvandeventer8690 25 дней назад

Modern Tekedas are a shadow of the knives that made him famous. Hate the way they cut and snap at the end of a cut. The old ones had a much steeper and thinner bevel. The modern ones are more a rustic work horse.

@KnifewearKnives 25 дней назад

I agree, they are a little thicker nowadays! That being said, when compared to other knives (even Japanese ones) they're still crazy thin along the edge!