I'm up to 3 and counting... Next is prob a gyto in this size. Love a tall & light blade, it feels great when powering through a ton of prep. My 180mm funayuki is an F1 car compared to all other blades I've used.
Takedas get even more insanely good when you sharpen them up properly, and knock those shoulders back just a bit. At that point, you basically have to adjust your pressure technique so that you're mostly cutting food and not cutting deep scores into your cutting board. When you sharpen that Takeda treated AS at 5 or 6 degrees per side and then try a pushing type of rock chop, you may find you are cutting a lot of wood.
How long after you cut the onions does the blade turn blue? Onions are acidic and a reactive steel must be wiped down immediately to avoid discoloration. Or make a baking powder slurry and clean your blade with it.
Not factory it is handmade by Takeda Hamono, Blacksmith Shosui Takeda - Tansho Kobayashi and Yusui Nakanishi in Nishi-ku, Yokohama - Japan. It is made out of Super Blue Paper Steel, covered by a stainless Layer Clad = NAS - it comes very sharp out of the box in Japan - but I do not know for other countries.
@@user-cp3ju2fz4z "factory edge" means the original edge that the knife shipped with, not that it was mass-produced in a factory. Chef Knives to Go, the vendor that sponsored this video, gives buyers the option to have blades sharpened (for a small charge) even more before they're shipped to the customer; I imagine other retailers do this as well. Here's the same vendor describing a Takeda's factory edge (which he terms "out-of-the-box edge") at ~5:55: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-paxLUEDEeKo.html .
Depends largely on the acidity of the product you’re cutting. I have a fairly similar knife, and if I’m cutting a lot of onions or something similar I’ll just rinse the blade under running water every 5 minutes or so for a couple of seconds.
