Blade Height: Tojiro DP series features a full-tang and 3-ply clad construction with a core of VG-10 super steel encased by two layers of highly rigid and rust resistant stainless steel. The knife is very well balanced with excellent blade geometry. They cost more, but worth every penny! Definitely the best knife I have ever used. The Takeda blade really makes factory made knives seem inferior, and it wont be the last Takeda I purchase. I look forward to purchasing more of his knifes in the future. If you are willing to spend the money you will be impressed. 2.... One of the most well know Master Bladesmiths in the world, Bob Kramer is a man that needs little to no introduction. by Gary. Light weight, great balance and razor sharp. Love the look & feel of this knife. I don't want to use my other knives. amazingly sharp and balanced. If you want quality, you need to slash the cash. I thought it was going to be a cheap knock off, but this is the samurai-sword quality stuff. Blade Width at spine: I like the wide blade that gives plenty of room for fingers and its also great for scooping up diced veggies. My knife measures a tad over 10 inches in blade length......balance is right on the heart symbol.....it is amazing to use and behold....all knife people need to own at least on Takeda. It does require just a little more care than a stainless, but it is so worth it. The knife itself came like some others have mentioned.....a little crooked........I straightened it out with little problem and I expect this is kind of normal with this maker and this size knife. Great customer service. The metal also seems a little soft. The 16 cm long knife is suitable for cutting meat, fish and vegetables as well as for chopping herbs. During that time he noticed that chefs didn't know how to properly keep their knives sharp. Quick shipping, description matches what is delivered and the price, you can't beat them. As noted by numerous reviews the Takeda Gyuto is a marvelous addition to ones kitchen. This is a fantastic knife with an amazing OOTB edge. I ordered this knife because I have wanted one for over a year, and the website said there was 'ONE LEFT!' So light, yet so well constructed and beautifully designed. Brand New. I have purchased many new knives since this Takeda, yet it remains in the top of my daily rotation. thin, wide, and light blade; an extremely sharp knife that holds its edge; surprisingly comfortable to hold). The more I used them, the more I became curious about the 240mm Gyuto. It's an absolutely beast of a knife. Beautiful knife in almost all regards. Teruyasu Fujiwara Maboroshi Gyuto 210mm. It is fun to use, takes a great edge, and stays sharp a while. Razor sharp OOTB (arm hair test). Nothing compares to how well this knife handles, as well as the edge retention. All in all, though, I am a huge Takeda fan now. If you want a chef knife for life, this is the best option. If Wired called the Susin the Bugatti Veyron of chef knives, this is a Formula One race car. Would have been a five if it weren't for the disgraceful epoxy mess on the collar. The shape lends itself well to push or pull cutting, I'd guess I push cut 25% of the time depending of the item. Blade Length Tip to Heel: Tojiro Shirogami ITK Gyuto 240mm. That is saying something. The profile is a continuous curve which is amazingly effective for wrist hinged chopping techniques as the blade rolls forward naturally as you chop. I am a working professional in a very small VERY high volume kitchen. Quick view Compare . So another example is the Bob Kramer who only typically does custom knives … It has a pretty high profile which I wasn't sure I'd like but now I love it! + ... Zwilling Bob Kramer Chef Knife 34891-201 200mm Damascus Gyuto Japan-made. I typically like knives with a smaller profile, but I ordered one and gave it a shot. We spend time in his shop, watching how he folds steel, and gainedinsights into his craft I have had this knife for a little over 3 years. The Kramer/Zwilling for cutting open very hard veggies and the Takeda for more delicate tasks.The rustic kurouchi finish on the Takeda doesn't bother me one bit. It is by far the finest edge that I own (compared to various Shun and other carbon knives). I purchased the Gyuto, Banno Bunka and Moritaka Petty 130 after considerable discussion with Mark.The Banno and Petty were primarily for my wife as she does not like large/long blades.Excellent service, fantastic products.Comparing these knives to the Henckels four star that we had for 20 years is like comparing a family van to a Ferrari, although I would use a van if I had to.The Gyuto 240 has become my go to knife. His service is second to none. This is my first Japanese knife and it was worth every penny. Gallery Bob Kramer Knives Here are some custom pieces made previously by Kramer Knives. Easy to sharpen to razor and well weighted. Without these issues, this knife would be stellar. $169.99. 2... Total Knife Length: It is a pleasure to be using carbon steel once again. I'm a home chef who happens to love good knives. Blade Length Tip to Heel: Regularly $360.00. I find my self reaching for other blades when it comes to doing anything important. Cuts with far less effort and superior results. Vote for your favorite products in an existing poll or create a new one. This knife has a love/hate response from users, and for me it is nothing but hearts, like the kanji says it will be. by a community member. Super fast shipping. Nice knuckle clearance, can get wicked sharp, thin and super light! Last one. Anyone know any good saya options for the Masamoto? From left to right: Makoto AS Ryusei Gyuto 210, Masamoto KS 240 (no saya, sadly), Kramer Damascus 8”. All that said, my Tojiro Nakiri gets more use and for the price difference I feel like I would not buy this knife again. Don't wait as long as I did add it to your kit now. Apr 9, 2016 - Gyutos are basically Japanese chef knives. A million thank yous! 60.2mm I find myself going through a lot more towels during service because of how often I need to wipe the blade dry. Halcyon Forge 220x52 AS Gyuto. Great experience working with Chef Knives to Go. Henckels | Sur La. I have wanted this knife for a long time to see if it was all it was said to be and it is. Ittetsu Gyuto Kitchen Knife - 240mm Shirogami #1. we have used and like the knife, It may be (perhaps) too long, or at least it is taking some getting used to. Very grateful such a dedicated and informative group of people provide excellent steel at competitive prices with superior customer service! Do not buy unless you love the fact that it is handmade and will have imperfections. Nov 6, 2017 - Gyuto:Inspired by the profile of a traditional European chef knife, Gyutos are a multi purpose knife with a slight meat cutting bias. Master Blacksmith Bob Kramer has teamed up with renowned knife company Zwilling to bring the knife world these beauties, the Euroline Damascus series.  13 3/4 inch / 335mm Great service and quick shipping. $700.00. This knife has been impressing them as far back as 2013 and continues to do so. It cuts through tough vegetables like gobo with ease, and I cut a lot of gobo. Bravo! I have konosukes, shibatas, kohetsus, a richmond 240 laser, kudodoris, the list goes on. 20 years in the trade and by far the best cooks-knife I have ever worked with!! It is however worth every penny I use it everyday both at home and school. The finish has worn off some on the left side of the blade from contact with my knuckles, but still not flash rusting. Wow. The largest chef's knife I can handle is my most useful kitchen knife & CKTG went out of their way to get me the exact length I wanted.The blade is not as brittle as it looks, holds an excellent edge & is a breeze to sharpen. After about 1 month of daily use i got a chip in the blade while cutting cabbage. It has become the knife of choice over the Shun's we have for many of the daily cutting tasks. I will buy another one with a heavier blade the next time my wife lets me splurge. There are some draw backs. With the help of the wide blade, the shredded herbs can be picked up directly and added to the dish. In a few months of use, I've lightly honed the knife a few times on a smooth ceramic honing rod. Handle fit and finish is perfect (despite many feelings about the epoxy), and has held up for years. It is very tall, and scandi ground with no secondary bevel. The appearance may put some off, but for me it is totally secondary to the stellar performance of the knife. Blade Height: As far as carbons go, edge retention is great, especially considering the thin edge ( I would highly recommend wood boards for carbon steels). I recieved my Takeda knife from CKTG about a month ago and I've been using it at the restaurant I work at every day. I would recommend the Takeda knives to any cooking enthusiast or for someone who loves thier kitchen toys. Although the blade is quite a bit taller than I'm used to, I find it impossible to bang my knuckles on the cutting board. I would like it if it were heavier, my wife, however thinks it is "okay". Dolžina noža ustreza glavnemu chef nožu, s katerim se lahko lotimo tudi zahtevnejših receptur. Another example is a masamoto ks which started as a $250 gyuto and now is over $350 USD if you can find one are selling for up to $600 in the second have market. Really appreciate the time he puts into every email as well as the free forum he hosts. That one knife is so versatile that it replaced all my other knives from paring to boning & everything in between. I am going to get the Banno Bunka next. Well balanced knife. If you have little to no experience sharpening, the Ontario Old Hickory is a good one to start with, because it's relatively soft and easy to sharpen, plus it doesn't cost much at all. It also has great weight to it. I had two Takedas, but they were smaller knives. Please note that all measurements are approximations! Nice light weight, just glides through things. I took a couple minutes and took it to 1000 and then 6000 grit and then ran it on horse leather with 1 micron and stropped it after each step with regular horse leather. This site lost it all and sucks balls but awesome knife. What a great knife. Check out our. The bomb. It more than excels in all relevant aspects. or Best Offer. Food release amazing. Not sure if I'm putting this to hard work as I also heard Takeda is not making AS anymore so I might use it every now and then and try to keep this one more as a collector's piece.CKTG services: still didn't find anyone as good with range of specialized cutlery products and customer service as Mark. It is just an astonishing piece of blacksmithing that is worth every penny. Beautiful and great performing too. I have noticed an overgrind at the heel, as well as an uneven taper on one side, down the spine. Don't waste your money on a big expensive set of German knives, get a hand made Japanese knife and you'll be much happier. The ordering process was painless and quick. I reviewed this knife a few years ago giving it only 3 stars. (click on the gallery image to zoom in) If you’re interested in purchasing a knife, please click here to learn more. Very sharp OOTB. This makes it incredibly easy to sharpen or strop, and gives you a lot of steel to sharpen away. I finished sharpened it but otb it was great, nice fit and finish. One of our best selling knives on the site, this Takeda classic 240mm gyuto occupies the sweet spot for many professional and serious amateur chefs. I got the 240 mm Takeda Gyuto for my birthday earlier this year. Damascus steel for under $200? These are as close to a handmade Bob Kramer as most people will get. It is both super light and amazingly sharpe. All in all this is an amazing knife that I will cherish for years to come. Maintenance is minimal. The metal is super susceptible to rust, almost immediate with acidic product. This knife was forged from Japanese pre-laminated steel. I love this knife. Not finding what you're looking for? I have owned this knife for some time now, and have mixed feelings, although mostly positive. Have used this knife for about 3 months now, almost daily. Typically ranging in size from 180mm I will be buying more. It's totally worth it! Out of about a dozen German and Japanese chef's knives this has become a favorite. Bob Kramer Kramer Knives Wfn Wild List Favorite Knife Kramer . It would not be long for me to add another Takeda to my arsenal. I love the wide blade, its versatile like a cleaver, but not so wide I cannot manipulate the food with my fingers. I don't know if you're into carbon knives, but in my opinion, the kramer zwillings knife that is worth looking into is the carbon version. I'll never find out. The light weight makes routine cutting tasks fun and very efficient. Don't let the price scare you away, this is definitely worth it. I posted a review several years back, and recently I was asked by a fellow cook, my feelings of the Takeda, and I thought back to my initial review, and thought I should update...The blade is wide, but the knife is light and nimble, none-the-less. I'm sure there will be more to come. We’ll make the most popular products available on the site in limited-time events called “product runs.” I even caught a very young and very irresponsible kitchen hand cutting a soda can. Total Knife Length: Beautiful blade, incredibly sharp, nice balance and weight. I was back in business. It is difficult to express properly the overall quality of the Takeda Gyuto AS 240. Enough said. Hocho Kobo HK-4 Gyuto Knife . Seeing a chance to improve their work lives he started sharpening knives on the side, promising them, “if I don’t make them better than new, you don’t have to pay.” On The knife is weighted forward of the pich, which is good, because chopping and push cutting are rewarded techniques. I'm defiantly not a pro, but I do sharpen with my own stones and have done so for a while. Stainless Steel Knives 12" Forschner Slicing knife w/ Graton Edges 270mm Tadatsuna gyuto 270mm Glestain gyuto 10" Messermeister Meridian Elite chef's knife 240mm Ryusen "EE Blazen" gyuto 8" Bob Kramer Shun chef's knife 8" Shun Classic chef's knife 8" Wusthof Classic… Its hard to get an edge on this knife. Bob has had his blades manufactured by companies likeZWILLING and Shun and still makes custom knives available by au Took me hours of work to carefully and judiciously remove the epoxy to expose the otherwise beautiful wood handle and collar. It is quite sharp outr of the box, but its geometry seems to increase its feel of sharpness. It holds an edge well, and doesn't require near the care that my white #1 steel knives require. If I could only have one knife for the rest of my career, this would be it. Service was excellent.......I have the sharpening service added and the knife came sharper than any blade I have ever owned. This has been enough to bring the knife back to its original sharpness.Given the knife's hardness and thinness, I'm not sure how well it'd hold up to careless use and rough handling. 205 mm /8inch Other reviews have extolled the sharpness and duration of sharpness - I can only concur. Other than that, this knife is one that anyone would be proud to own and use. Quick view Compare . As a result, every knife is unique and the stats will vary. It is pretty pricey but worth every penny considering it a very worthwhile investment. Mark responded all my emails very fast (thank you for A+ service)Be prepared to care it like a baby. The knives are produced in a factory setting with a team of skilled artisan in the knife mecca, Seki There are pluses and minuses with all products and this is no different. The good: the steel is great. Blade patinas quickly, with nice blue and pink hues. One of the most well know Master Bladesmiths in the world, Bob Kramer is a man that needs little to no introduction. 4mm Misono UX10 240mm. How Do Polls Work? That is almost unheard of with heat treats over 60hrc, let alone knives that are scandi ground with no secondary bevel. The spine itself looked a little bent out of the box but the edge was straight. Kramer line: Meiji and Stainless steel uses the same steel (FC61), Damascus version uses SG-2. The Richmond Ultimatum Carbon Gyuto 245mm (above) is a hybrid knife made from a Japanese 51200 steel blade but ground, polished, and sharpened by an American culinary knife company. I recommend this site to all of my fellow culinary professionals! Coupled with a large Western style Micarta handle the knife performs and handles like no other. I've found roll cutting, or locomotive rocking to be nearly impossible, because the knife is so sharp and thin that it will stick right into the cutting board... even poly. Cutting across the grain of your cutting board is important- the edge is so fine that I found the edge cutting into the grain- not so with other knives. Bob Kramer spent ten years working in professional kitchens. KRAMER by ZWILLING line is know to have some of the highest quality fit and finish of any production knives in the industry. finest knife i've held. In two days I have used the knife to prep for four services, and the only other blade that makes me feel so confident when cutting at a very rapid pace is my Anryu Nakiri. If you bend it, it will not snap back. The korouchi finish has held up nicely. You need to have a whole new respect for blades with these. I have used it for everything from vegtables to meat to bread. Miyabi Birchwood uses SG-2. Instead of spending your money on a set of mediocre knives. It has taken all the abuse in stride and has easily become my favorite knife. Looks like the magnolia option is around $80 which is fine, but open to other options. Thanks CKTG! Also, arrived very fast and in perfect condition. This was my first purchase through this site and will definitely be making more purchases in the future. I just feel compelled to tell you that yours is the most ridiculously informative site of this nature I have ever come across. It sharpens like a dream and has excellent edge retention. When I leave my knife roll at the restaurant, this one covers all my bases at home. Wafer thin, or paper thin slices of anything are now a breeze, even squishy tomatoes, hard crusty bread, and parmesan cheese. Mark, being awesome, sent the knife to someone to have a new edge put on it free of charge. It has a much heftier handle & wider blade (it is a boning knife) allowing me to get a good grip & bear down hard or light.Great knives & outstanding customer service at Chef Knives To Go. I rarely use a rocking motion, but the curve near the tip is enough to be able to comfortably do so. I like the finish of the handle, although I wish it were a little larger. Filet fish, meat, cutting up vegetables. After all this time, it still sharpens easily, Holds its edge longer than any of my other knives, is handy no matter the task, breaking down chicken, proteins, veg, harder things like squash, brunnoise apples, you name it. Plus, the no-spring bending still bugs me. Super tall which I find amazing for knuckle clearance and it helps with taking ingredients from chopping board to wherever you want.I heard it has a great edge retention. Henckels, the Kramer by Zwilling collection features Damascus SG2 blades, the new Meiji series as well as professional Carbon Steel knives.  380mm/15inch Carbon version uses 52100. Shipping was fast, even overseas to Australia. Even Adam Marr gave me his input) I finally decided to go with the Takeda 240mm Gyuto and I could not be happier! You need finese skills and a lot of respect to use this one. After months of research(everyone on the CKTG forum was extremely helpful. Size: Chef knife 200mm Knife builder (artisan), Bob Kramer's original "Chevron Damascus". The New York Times named the Mac Mighty MTH-80 chef's knife the best-in-class after putting in 150 hours of research into the chopping power of a total of 23 knives.. This limited edition series consists of 170 individually unique hand-forged Damascus knives. While I use five different knives throughout the week (Deba, petty, Nakiri, Sujihiki, and gyuto) I generally only have two knives at the ready. This jack of all trades style knife can be used for all kinds of tasks including boneless meat or fish butchery, vegetable prep, cutting and slicing herbs, as a line knife and much more. This is truly and amazing knife. Kramer Knives; 2114 Humboldt St Bellingham, Wa 98225 (360) 738-6004; info@kramerknives.com I use the Takeda handheld whetstone maybe once a fortnight. The edge profile is very thin, feels closer to 10 degrees or less than the typical 15 degrees of Japanese knives. I love the rustic finish and the fact that function was considered more than fashion (although I find it quite beautiful). To protect against injury, all edges of the blade are … I can only describe this knife as a work horse. A great knife for the chef who like a hefty knife with a lot of rock in their cutting motion. Velikost rezila je 200 mm. Chef knives are kitchen knives designed to cut vegetables and meats on a cutting board. Special (time-out)care to cleaning and drying after each use is essential. The Takeda knife is a work of art. This is a great knife! 59.3mm Jan 6, 2016 - The Zwilling Bob Kramer Limited Edition Hand Forged Carbon Damascus Chef's Knife is used in a rocking method to mince, dice, and chop vegetables, herbs and more. I have yet to put this knife to a really fine stone but using what I have(1000 & 4000 shapton gs, leather strop with 0.25 diamond spray and honing steel)has been more than enough to keep this beauty very sharp. “Gyuto” translates to “cow sword.” If you want one knife to do it all, This is it. Quick view Compare . And I'm glad I did. Bob Kramer EUROLINE Stainless Damascus by ZWILLING J.A Henckels 10-inch Chef's Knife - Sturdy heavy knife with broad strong blade and fine cutting edge. Bob Kramer EUROLINE Stainless Damascus by ZWILLING J.A Henckels 10-inch Chef's Knife - Sturdy heavy knife with broad strong blade and fine cutting edge. Aug 16, 2015 - Bob Kramer | Kramer Knives - Licensed Designs Very easy to sharpen: the bevel is already pre-set for you. A razor out OTB, light and nimble. Mine comes with a lacquer finish on it to prevent rusting. Its a five star knife, and better than my henckels and wustofs by at least 100%. I have a knife for every job and every day of the week and I am still impressed. The handle is very comfortable but could be a tad beefier but it is no biggie since I hold the knife with my thumb & forefinger on the blade. Buy, one really really good knife. It came crazy sharp, but after I ran it over a really good Ohira Suita stone I have from my Razors, this knife could be used for shaving! For years Bob has been handcrafting some of the finest blades the world has ever seen. This knife is expensive and needs to be wiped after each use. This is just an amazing knife. It is relatively easy to sharpen, not as easy as my white #1 knives, but easier than any stainless knife I've owned. Contact Us. Extrememly happy. Save this search. I have definitely noticed the knife has increased my speed, accuracy, and my over all knife skills. $189.99. Kurosaki R2 Western Gyuto 210mm. Zwilling Bob Kramer Gyutoh 16 cm from the series Euro Essential is an all-rounder that delights both home cooks and professionals. I'd recommend this knife or any other by him to anyone looking for a great knife that will never let them down. Blade Height: The biggest problem I have with this knive is trying to stop all my chefs wanting to use it all the time. A 150mm petty and a gyuto. Wrote a whole review singing its' praises. The blade finish is rustic which I love, the handle is great, and sharpening made extremely easy with a large bevel to follow. This knife is a work of art and I'm so happy I ordered it from CKTG! I just have to be selective on choosing the right knife for the job. Not only that, its a joy to sharpen, really easy and takes an incredible edge. Blade Length Tip to Heel: I have seen three other 240mm Takeda gyutos and everyone has a different profile, so maybe knowing what you like (belly vs. flat vs. bird beek etc...) would help when ordering from Mark. The spine had a little bit of an arc to it, but the edge was straight. I will strop and mirror polish the AS steel in about a month and really get it stupid sharp!! $168 ... Bob Kramer Carbon Steel Blackwood Chef’s Knife. Kochmesser Kochmesser Fisch Messer Messer . 101 votes. Awesome selection of knives and tools. I have been cooking professionally for over 12 years and I've owned a Global chef knife for quite a while and wanted a serious upgrade. Best selection of Japanese knives around. So sharp, the knife is halfway though the onion before I know it. 23 votes. 118 votes. 10 minutes worth of work and it was shaving my arms. You can apply a coat of Crazy Glue to the side when it begins to wear away.Great knife!!! Because of its ultra thin profile, it just glides through a cut without much effort. It is very comfortable to hold, it is very light, it glides through food with ease and it is a masterpiece of a blade. January 2021 Pegasus | Kramer Knives December 2020 Double Feather 12″ Meiji Chef’s Knife | Kramer Knives Double Feather 12″ Meiji […] Takeda-san makes his gyutos slightly taller than others of its type. From Japan. $460.00. The forging is so thin, that you may never have to thin the blade in the entire time you own it, just lay it on the stone and polish it up. Zwilling Bob Kramer 8" Chef's Knife - Carbon Steel. The negative is that the edge will ding or knick fairly easily, but that can be corrected quickly with a strop. by Soundbear. I may not recommend these for people used to dull muscle building kitchen knives. on payday. by sockpuppy. Made in Japan by Zwilling J.A. For years Bob has been handcrafting some of the finest blades the world has ever seen. Unlike the Takeda, the Kramer/Zwilling suffered no damage in the process due to its thicker German cutlery like edge profile. If something were to happen to this knife, I would not hesitate to drop another $330 on it again. Here in this selection are some of the knives we carry in the 240mm length which is about 9.4 inches long on Even working in a busy restaurant, it's been taking every ingredient I put up against it like a champ. Starting at 180mm, Gyutos can reach the ridiculously long (and awesome) 370mm. Surely a master blacksmith knows epoxy won't stick to steel. The blade is easy to sharpen and stays sharp. 49mm Thanks! Always the best. Clean & wipe dry with an occasional swipe on a ceramic rod. ... 210mm Ashi Gyuto Carbon Steel Chef Knife . The reviews on it were great, but it was so big. Perfect for slicing and dicing. Last, but not least is Mark's professionalism and CKTG's top notch customer service! I took a 6000 stone to it out of the box and it was shaving my arm with ease and sticking into my wooden cutting board. I posted a video on youtube titled my new 240mm Takeda Gyuto showing how sharp it was out of the box. Although expecting the lightness - it was greater than expected - extra thin slicing is a breeze. Liked it so much that we added another Takeda knife (170mm Mioroshi-Bocho) for lighter work.Chef's Knives To Go was quick and efficient with our purchases, providing quality goods in a trustworthy fashion.We recommend the firm as a knife source and highly recommend the Takeda cuttlery products.Lance & Diane. Shop for exclusive Bob Kramer Knives and Knife Sets at Cutlery and More. I have always used a 210mm chef knnife and was a bit skeptical to jump up in size but it has excellent balance is very light for what looks like a pretty big knife. AS steel can be chippy. Bob Kramer Stainless Damascus 7 Piece Block Set By Zwilling J A . Size and Height: They vary from knife to knife. I think my appreciation for the extraordinary quality of the Gyuto is my ordering three other Takeda knives - all other Takedas are likewise supreme - probably will order a couple more. Well worth the money. Most of the reasons were listed by the other reviewers (ex. I am still unable to use this knife without smiling; it is a complete joy to use. The Takeda Gyuto AS 240mm is an awesome knife. I always come here to order anything I might need for the kitchen and I am never disappointed. My only complaint is I don't like cutting potatoes with it. Quick delivery, and they are great about returning emails. As such, this blade is a perfect tool for those looking for a bit more finger clearance between handle and board. I have to sharpen this knife a lot. There is another Takeda in my future! Im a big guy so knuckle clearance is a plus. About the shape Inspired by the profile of a traditional European chef knife, Gyuto

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