I have used Takeda. The steel in both knives is tempered as good as it gets. The main difference is the feel. Takeda feels more stiff and the kurouchi finish is a harder type finish with gray hues. The Moritaka kurouchi is a natural kurouchi supplimented with laquor, which makes it look more brown. You will be very pleased with either knife, the steel is INCREDIBLE, Takeda has nicer kurouchi and stiff feel.
this is a soft maple cutting board, it is very gentle on the edge. A hard bamboo board will destroy your edge. Also, if you sharpen your own knives you will not care about dulling them.
Have you used Takedas? My next is going to be another Takeda or a Moritaka, and I was curious about feedback. They're both kurouchi aogami super steel, but the Takedas seem to be a little more 'rustic" despite being a lot more expensive.
Are the Takeda knives ready to be handled with a 2000 grit straight away? Or does it need some pre grinding on a 800/1000 grit stone? I'm going to be the owner of a Takeda Honesuki in a day or two, so I'm just wondering :)
you just lawyered him. ya, in order to do damage to a knife like this, you need to use something harder than the blade. so typical wear will only round the edge slightly... not break the edge. with this knowledge, a leather strop would likely lengthen the lifespan of the edge between sharpenings. what do you think fanatic?
