How to Thin & Sharpen Takeda Knives

[@davidtatro7457]

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so l had to spend a couple hours on my coarse stones to bring the bevel back to something like Takeda san would have originally made it.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]

Amazing work!

[@trevorgerland2254]

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]

Glad we could help!!

[@sonkekoster3105]

Thank you - very informative!

[@KnifewearKnives]

No problem!

[@VinegarAndSaltedFries]

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]

Awesome! Thank you!

[@williamdelapree3609]

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]

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]

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

[@NickBR57]

@Naoto I have some Takamura knives that appear to be single bevel and cone extremely sharp (around 80 on the BESS-C scale). So far I have only needed to strop to keep them at that level but eventually they will need sharpening. Have you sharpened Takamura and if so, is it similar to these Takeda knives?

[@dr103]

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

[@KnifewearKnives]

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

[@aaronshkolny6824]

if im just touching up on a takeda knife that is already semi sharp, could i just do the last step of polishing it with the 3000 grit stone?

[@KnifewearKnives]

That should do it!

[@aaronshkolny6824]

@@KnifewearKnives thanks for the feedback :)

[@TheMeneltarma]

Any idea when Takeda knives will be available again? They are sold out everywhere.

[@KnifewearKnives]

We'll likely get more in a year or two, join our mailing list to get notified!

[@MrKurojishi]

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]

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]

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

[@KnifewearKnives]

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

[@Baklau007]

Masashi next!!

[@OfficialLedMusic]

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

[@KnifewearKnives]

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!

[@GMug777]

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

[@KnifewearKnives]

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

[@paweel2494]

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]

They sold out so fast this year :(

[@paweel2494]

@@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]

You too!

[@binobones]

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

[@KnifewearKnives]

@@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!

[@sonecborec]

Did I hear Naoto signing the Maximum the Hormone?

[@aaronlago5155]

Can I buy the takeda that you have?

[@KnifewearKnives]

That belongs to a regular viewer of ours!

[@banamanane]

jesus why did i sell my takeda nakiri for 170€ back then

[@trevorgerland2254]

Haha that HURTS me to read that 😢.

[@KnifewearKnives]

OH NO!!!

[@1SUPERNAUT1]

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

[@KnifewearKnives]

Very similar yes!

[@bigzhwt]

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]

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

[@dmitrybelyakov]

Back and forth and back and forth :)

[@KnifewearKnives]

The most meditative actions

[@alex-loxa]

It’s like scandi sharpening

[@KnifewearKnives]

Very similar!

[@kevinvandeventer8690]

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]

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!

[@drpeemac]

Please teaching how sharpen it further to whittle hair into curls of half...Thanks