If you’re a professional chef or just love to cook all the damn time then this thing is just ridiculous and walking away from it for a minute without it oxidizing is nice. It just checks off everything on the list

Enjoy it

So exciting!

@@nadm it was fantastic absolutely love it.

It just performs incredible. It's not expensive. Tony I'll hook you up. $169 and it's literally one of the best performing those I've ever owned. It was fun watching your kitchen battle!

@@nadm Thanks man and great feedback on the Takamura. The one I have my eye on is a little pricier then that. Think Uchigomo ;)

@@KitchenKnifeGuy that's awesome. I've got a secret! Somethings on the way. I have a rule and I broke it specifically for the one that's coming. It might be one of the most beautiful one. I know you've had some beautiful ones in your hands. Something about the handle on this one. I don't know when it'll be here.

@@nadm I have three Takamura knives. My favorite to date has been the chromax nakiri because it’s wa handled and it’s not a shape he typically makes. I’m also waiting for a Hana Uchigomo R2 gyuto like Franco.

What knife is on the way that you broke the bank on?

I checked out the video myself and it’s pretty awesome. I’m not sure everybody didn’t see the business insider video but it is legendary that it put them on the map.

damn... I hate too delicate blades

Yeah, I'll have to wait till they get dull.

@@dimmacommunication This blade will let you know if you're doing the wrong thing. You'll hear it. I use mine regularly and by the time it wasn't super sharp anymore, 8 month or so, I had one spot to take care of, nothing shocking. Wat I want to say, it's not a typical beginner's knife but it's awesome anyway

@Admiral LongStash, good it's only your opinion cause it's not true. There are so many better knive handles coming from Japan, I don't even know where to start

@@admirallongstash8056 coco senti

The knife has a good price. You did pick something with a little harder steel. It's finishes very clean so it's easy to get scratches. I hope you don't mind while you're learning but honestly it's cheap enough that you could replace it. I don't take money lately so I don't mean to sound like I'm rich. The knife is about and depending on where you got it or the size it could be more but there are plenty of knives that cost more. If this is a good night to learn on in the results would be amazing.

Love it 😍

It is incredibly light and it’s just something that you notice right off the bat. Definitely a workhorse. This product is just so good.

@Never a Dull Moment My first Japanese knife was also the 210 Gyuto. In my opinion their Western handle is simply the best coming out of Japan. Super performer, ultra thin. It feels like smaller knife because it is light and precise. Wonderful steel but tends to mircro chip and I do have some skill and use soft boards. The cladding is soft and scratches easy.... but man, it takes an edge...AWESOME! Could you make a video on what stone or series of stones you feel give the best sharpening result for you?

@@admirallongstash8056 I have the 180 version in my mind since like summer , damn you people are forcing me to buy it 😏😏😏😂😜 Honestly the 210mm knives are way too big, so I will probably buy smaller ones in the future. My tojiro f-332 is still my favourite at ~180mm

@@dimmacommunication It's very light at 150grams for a full size gyuto, balanced at the bolster, so when pinch gripping it feels very nimble. I imagine a shorter blade will make it feel extra lite. Maybe a good reason to hold both in your hand before you decide.

@@admirallongstash8056 Well, but ... how can I handle them? No shop here in my country will ever let you handle knives , unless they know you very well. It's a weapon afterall. I'm not taking weight in consideration, just sheer size. My 210mm gyuto feels way bigger than the F-332 180mm .

We have a lineup. We're trying to spread out the different brand so we don't always have the brand so close together for each battle. You cannot go wrong with either one I will tell you that upfront. You also need to know that we keep mixing up the grit as well

@@nadm I heard that the Naniwa tenda to break, that's keeping me from buying it 😅.

@@dimmacommunication I have not had that problem. I had the super stones from Wayback better now called the professional stones.

Nice!! Awesome size! Enjoy

Got mine 2 weeks ago. It's amazing to use this thing. Mine had such a thin edge it chipped a lot in the beginning. Put a new edge on it and its doing great since then.

@@hello.itsme.5635 awesome 👏🏼

@@hello.itsme.5635 can you cut bone with it

@@learner5090 No.

I think that would be an awesome choice

Thank you! This week we're doing more of their company. Diving in deeper to the crow Max and then into their version of Damascus. That's very expensive. I hope you enjoy tomorrow night's video coming out at 8 o'clock.

They are definitely not "hand forged." Do you even understand what that means and what you're saying? Doesn't seem like it. The "knife community" has a very wishy washy relationship with facts and reality, it seems. I blame the hype merchants who (re)sell them. Very few smiths even forge regular stainless steel much less "hand forge" I think what you meant is "hammer forge" and nobody in Japan is even "hand forging" basic carbon steels that are actually the kind of steels used in that kind of knife making. The steel in this knife is R2 powdered steel. Nobody is forging this with a hammer nor with a powered hammer, nor can they. It's forged by the steel mill with special equipment. They source it in laminated sheets which are intended for knife making. The kind of knives that are forged are made of basic carbon steels, like 1095 or white #2 etc, or various low alloy tool steels like o1 or blue #2, etc. Those are steels that used in forging knife making. All that basically means is they make it red hot and hit it with a hammer. Nothing magic about it. The steels used to do that are suitable for that kind of thing. It's a cruder or more rustic or traditional way of doing things. Total other end of the spectrum from powdered stainless steels which can only be produced and forged in a handful of facilities in the world. Knife makers get the steel in sheets or billets, sometimes it comes laminated with a more mild steel if thats what they want, then they cut it and grind it into a knife. Zero forging. Idk you'd think all of this would be basic knowledge to anyone that's going to have the confidence to make comments telling other people things, but nah. We just kinda of vomit whatever nonsense we want that sounds about right and 99% no one calls us on it. I guess that's how it works in the knife community.

I put some links in the video about sharpening this type of steel. I did two videos on sharpening this type of steel. Two minutes and 18 seconds into the video I put a link to one of the sharpening videos and then I put another one right after it. I like this steel.

Thanks.

@@nadm You made Me NEED this knife !... HOWEVER of COURSE it's sold out ! ( great price too ). :(

@@johnhoward3271 I’m sorry brother will get you one.

I actually have a microscope and you get what you pay for. I didn’t been a crazy amount of money I didn’t spend enough to be able to see pretty good but the really expensive microscopes are much better. I have some early videos with some of that footage. I’ll have to get back into it again

@@nadm Also I've been looking at this knife ( the gyuto version ) for quiet a long time. The price is very competitive , so I tought there was some kind of catch, but from what I see looks amazingly done.

@@dimmacommunication it's just cheap and it's hard to believe they can sell it for that little compared to how big it performs

@@nadm The reason I bought the 12k is that it was the cheapest 10k stone 6 years ago,probably still is. Loved it too, that's what made me buy the 1k.

You will see people say to not do that, but I think it's fine. Just keep it at the same sharpening angle and don't press very hard. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.

Well, at least you know what you want. That was very specific. It is engraved. The rest of it doesn’t really meet your standard. I still think you would like it. I think you would like anything they make. Thanks for checking us out. Ask anymore questions you want and please give me the time to respond.

So, I own them both. They both are equal in performance. I would just tell you that the Chromax is semi stainless so it can oxidize. It's a little cheaper. But you'll have to wipe it down more

I'll have to go back and look and compare. Thanks for the tip!

You should do a review of your butter knife

This knife is ridiculously amazing. The more I used it the more I loved it. You don't have to worry about oxidation. Incredibly sharp. I've heard people complain about chipping but we haven't had that problem in this house. Some people just abuse knives. I think it's hands-down one of the hardest knives to beat especially for the price. $125 I think was what it was. Pretty ridiculous. Like you, I like blue number two and super blue

It does not need a diamond stones. I put links in the video of me Sharpening this type of steel on regular stones and I had no problem

I’m sorry I thought I did. Third generation, post World War II founded company. Their last name is Takamura. I did mention the city that they were from and the prefecture. It didn’t dawn on me to make sure I still said Japan after all of that.

@@nadm 😂😂😂

Yeah we try to edit those out. I’m sorry I missed those. I have bad asthma and allergies. We normally get them cut out. I’ll be more careful on my editing. We didn’t used to have that problem because I was cutting them out. It’s a constant thing with me but I battle. We’re definitely trying to make some adjustments. Hopefully we’re gonna make up my wife. She’s pretty funny.

It’s a good thing I like silver

​@@nadm Excellent for you, I'm really glad,as, sadly, you'd not be up to golden.