Pros: Work Horse, Crazy Sharp.
Cons: Wedges easily
I am so lucky to of been given this knife. I have used many debas before and own a few cheeper regular chisel edged ones. This deba is double edged.
Over time I have fallen in love with it. I works beautifully with a Konosuke HD as this knife can process hard veg, chickens and large fish with ease, leaving the kono for the light work.
- AS steel - need i say more? Its sharpens up a treat and gets there fast.
- Nice Big Handle - gives me alot of confidence and grip when im hacking through chicken bones
- Should you need to do any other quick work and this is the knife you have out, you can do it. I have finely chopped onions (albeit with the knife wedging like no other) and made chiffonades of herbs.
- The Blackened sections of the knife protects the rest of the knife... im a bit of a carbon steel nut - its got to be shiny. This way i only need to work on the edge.
- Wedging - Being a double sided knife you might think, "hey why dont i just use this like a regular chef knife". The answer is because it doesnt work like one. it is designed to split things... so when trying to chop an onion it tends to wedge into the onion. This doesnt mean that it can't do the work... it definately can, but i am used to using a laser - so it was a bit of a leap for me.
- Cannot order a saya for it. I keep my knives in Sayas and knife covers. I will have one custom made, but for a knife of this price and craftsmanship i wish i could just order a standard one. though i suppose its tough to standardize something that is "custom" made.
- These knives were opened with a hand stone, when i switched them over to a regular bench stone there was quite a bit of work to get the edge where i wanted it - but now that it is there, i am a very happy camper.
I know takeda has had to ramp up his levels of production to keep up with demand. but if this product is anything to gauge by, he still has a firm grip on quality control. Shout out to Olivia at Tosho Knife Arts - great help and amazing store.