Takeda Aogami Super Stainless Clad 250mm Gyuto

www.chefknivestogo.com/tastclgyme.html

[@Toddster63]

If you’re lusting after (and desperately trying to get) a Takeda Gyuto, this video is THRILLING! Thank you, CGuarin.

[@JudeThaddeus1]

At 3:10 the slicing is timed to the beat of the music. This video hypnotized me into wanting a Takeda.

[@davidtatro7457]

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.

[@tvs5862]

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.

[@sharamkh]

Agree on the funayuki being awesome! I recently got the 180mm and beginning to get confident with it.

[@gregorywright993]

I thought porn on KZbin wasn't allowed? Seriously though, this is knife porn at it's finest. Sick video!

[@fredericmaszka363]

Bonjour, excellente vidéo et très beau couteau. Beau travail 🇫🇷

[@josephskala365]

best knives Iver ever used.. I have three Takeda blades and nothing compares.

[@diacetylmorphin]

These bladeheight! Looks like an ancient warblade!

[@solomonsfumble7454]

Great knife! Everyone should have at least one of these in their collection.

[@HotVoodooWitch]

I have three. I want more.

[@ottohonkala6861]

Good show of the best food release of any knife.

[@neeeeenja1]

This is excellent original content. Wow.

[@Lppoley]

Just ordered a 240mm model with the saya, can't wait to try it out.

[@hugoborel]

How was it ?

[@Lppoley]

@@hugoborel absolutely love it. Still use it to this day everytime I cook.

[@user-cp3ju2fz4z]

Takeda Hamono Love ❤️

[@emotionsoflifetoday]

Man, I am going to take a pill of some ectasy and watch this on repeat looool

[@sharamkh]

Awesome video! 😄

[@sameerrazaali3777]

there are no second chances with this kind of a kinfe

[@Narcotiqs]

I love these knives 100%

[@johnzimmerman2379]

This is such an oddly appealing video...

[@kareljanata3220]

Music?

[@sl4d3]

Anyone else with their takeda knives cutting red onions and then the onions turn blue?

[@MrVoswald]

Sounds like your blade was rusty

[@oceandrew]

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.

[@Crazyknives]

When you cut the onion, the knife wasn't clean

[@HotVoodooWitch]

@@oceandrew baking powder and a green Scotch scrubbie.

[@Robinson.69]

where can i get one?

[@adamli7168]

gonna get one280 x66

[@marcuswong1449]

Ootb edge?

[@henlolneh]

Was this on the factory edge?

[@user-cp3ju2fz4z]

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.

[@OlarVlad]

橋本絵莉子 thanks for the tip. I just ordered one today. Hope it’s as good!

[@HotVoodooWitch]

@@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: kzbin.info/www/bejne/ppLbfYh7eaqYgdE .

[@morgan_aleksey]

👋

[@MasterofPlay7]

what? Is staineless clad? Looks more like kurouchi to me... I don't think Takeda have ever made stainless clads

[@HotVoodooWitch]

He's only doing stainless cladding now, to the best of my knowledge.

[@minibuns5397]

Overpriced

[@HotVoodooWitch]

It's handmade.

[@igorskitchen9459]

I have guestion for how long you can cut with knife like this without a Break for washing and drying?

[@trappenweisseguy27]

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.