Originally Posted by
dgaddis
Just got my first Japanese knife, a Takamura 180mm gyuto. It's fantastic. So thin, so sharp, looking forward to seeing how the steel holds up.
It is interesting comparing it to my 8" Wusthof Classic chef knife. The steel is half as thick on the Takamura, but is ground differently. The Wusthof has a full flat grind, so from the spine to the cutting edge it's getting thinner the whole way down. The Takamura maintains it's full thickness until about half way down to the cutting edge.
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