Takeda AS Stainless 250mm Gyuto: Food Release

[@hypnolobster]

Any ideas why it releases so well? Thicker behind the bevel acts as a ramp? Looks like a real joy to use. Food sticking is definitely irritating.

[@MrKnifeFanatic]

I am a big fan of these. (and the videos too) ;)

[@brandonfoy9583]

@CGuarin how do you obtain optimal food release? Is it strictly the grind from the smit, or does your own sharpening play a part? I just got a Masashi Kobo SLD in hopes of great food release, but it’s like the top half of the potato is falling off but the bottom half of the slice is stuck to the knife. I just got it today and only sliced one russet potato so I’ll do some more experimenting tomorrow at work

[@scotttalkington323]

Could you try a haruyuki knife next time?

[@Think890]

@CGuarin would the 240 or 210 be a solid choice as a workhorse kind of every day knife, or would you see them or for specific purposes?

[@Think890]

CGuarin i had been looking simply at a Shun Classic for a long time, but I've heard that they are overhyped as a knife for a professional setting. Most of my work at this point is veggie prep related with some butchering randomly thrown in. Its mostly slicing/dicing whatever meat or veg, and then once in a while deboning a bird of some type.

[@902d]

When I slice potatoes with my cheapo knife it always sticks halfway through and I have to slam the knife with my hand :/ Gotta buy one of these...

[@pd5156]

Its also depends of what kind of potato You are going to cut, some are more starchy and wet.

[@myxboxcnq]

Useless test. At least peal the skin and soak in water before cutting.