Takeda AS vs. Kurosaki AS/R2

[Viggetorr]

Hi,

I'm considering buying a bunka from either Takeda or Kurosaki. Takeda makes his in Aogami Super, while Kurosaki has in both AS and R2. As I've understood from the reviews at CKTG Takeda knives are held in extremely high esteem. What I'm wondering is if Kurosakis AS or R2 knives are at a comparable level, or if I'd be "downgrading" if I went with Kurosaki instead. The price difference isn't really an issue.

The knifes:
Kurosaki R2: http://www.chefknivestogo.com/kur2wabu16.html
Kurosaki AS: http://www.chefknivestogo.com/kuaskubu18.html
Takeda: http://www.chefknivestogo.com/tababu.html

What are your experience? What would you choose?

[J david]

I don't use bunkas so I can't help you there. I can tell you that Takedas have a unique grind that people either love or hate. I had a gyuto from him and loved the grind but hated the profile.

It would probably be helpful to fill out the "which knife should I buy?" form so we can better recommend what knife would fit your needs best.

[pd7077]

I have the 170 NAS bunka, and I love it, especially after thinning and taking the shoulders down a bit. My only issue is that I wish that I would have gotten the 210 instead. The 170 is still sufficient, but I can see the advantage of having the extra 40mm. I don't have any experience with the Kurosaki bunkas so I can't help you there.

[Jsgillis86]

Full transparency, I'm no bunka guy, but here's my two cents.

Downgrading is such a largely subjective term. Personally, if I had to pick one and only one I'd go with the Kurosaki AS KU. She's the most reliable of the bunch.

Since you own a Takeda and probably have high expectations I'd go with the r2 Kurosaki. It won't polish like a Takeda unless you have proper compounds, but the gyuto I sampled was a lightsaber through and through with a 3k edge. I nicknamed my buddies 210 "Obi-Wan" and he has had zero objection to said (and readily adopted) nomenclature since.

How much do you love your Takeda though? Would it be worth it to you to try something out of your wheelhouse?

There's somewhere between a smattering and a metric ton of "what if" in the mix due to the fact that you're ready steady with your Takeda. Talk about a...monkey... wrench... throwing...? How the hell does that phrase go?

[Viggetorr]

Downgrading is such a largely subjective term. Personally, if I had to pick one and only one I'd go with the Kurosaki AS KU. She's the most reliable of the bunch.

Since you own a Takeda and probably have high expectations I'd go with the r2 Kurosaki. It won't polish like a Takeda unless you have proper compounds, but the gyuto I sampled was a lightsaber through and through with a 3k edge. I nicknamed my buddies 210 "Obi-Wan" and he has had zero objection to said (and readily adopted) nomenclature since.

How much do you love your Takeda though? Would it be worth it to you to try something out of your wheelhouse?

"Downgrading" was indeed the wrong word; I do not own a Takeda and never have, so I'm a blank slate! Bad choice of words on my part.

Given this, would you prefer the Kurosaki AS or R2. Disclaimer: I will also buy a Shibata Kotetsu (R2) 130mm bunka for fine work.

[jbart65]

I used a 210 Takeda bunka and owned a Kuro 180 nakiri. Takedas are unique and have great food separation but are apparently not for me. The Kuro is a great performer and is lessy fussy to sharpen. That said, Kanehiro and Masakage Koishi are also superb AS renditions.

[gladius]

The Takeda and Kurosaki are both very good performers but the Takeda is just a bit better. Sharpening is straight forward in that you simply follow the wide bevel so you thin and sharpen simultaneously.




I owned both the Takeda 210mm & 170mm at the same time but ended up keeping the preferred smaller 170mm. Adding the 130mm may not be necessary.

[Viggetorr]

I owned both the Takeda 210mm & 170mm at the same time but ended up keeping the preferred smaller 170mm. Adding the 130mm may not be necessary.

I see! If going for one bunka only, would you prefer a 170 Takeda or a 175 Shibata?

[easilver]

I have the Takeda NAS 210 Bunka and it is a beautiful knife and very unique. I'm not a fan of zero grinds nor kurouchi, but still like this knife a lot. At 64mm tall, it is a very different experience than a common bunka like the Kurosaki.

[gladius]

I see! If going for one bunka only, would you prefer a 170 Takeda or a 175 Shibata?

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Between the two the Takeda edges the Shibata just by a touch in performance but the Shibata is easy to use and carefree since it is stainless. It is also easy to sharpen but feels different on the stones and on the board since it is stainless compared to Takeda AS carbon. I don't use either Bunka often as I prefer Nakiri - I actually might sell them soon.

[Chefspence]

that video is awesome. Maybe I'm a jerk but I always enjoy listening to Japanese English. My apologies if that offends. I also enjoyed watching Takeda do it. What a cool guy!

[Viggetorr]

Between the two the Takeda edges the Shibata just by a touch in performance but the Shibata is easy to use and carefree since it is stainless. It is also easy to sharpen but feels different on the stones and on the board since it is stainless compared to Takeda AS carbon. I don't use either Bunka often as I prefer Nakiri - I actually might sell them soon.

Do you have the 170mm Takeda? Is it suitable for proteins as well (like boneless chicken breasts) or strictly for vegetables? How about garlic/shallots, too big?

[gladius]

Between the two the Takeda edges the Shibata just by a touch in performance but the Shibata is easy to use and carefree since it is stainless. It is also easy to sharpen but feels different on the stones and on the board since it is stainless compared to Takeda AS carbon. I don't use either Bunka often as I prefer Nakiri - I actually might sell them soon.

Do you have the 170mm Takeda? Is it suitable for proteins as well (like boneless chicken breasts) or strictly for vegetables? How about garlic/shallots, too big?

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I do...suitable for everything listed.

[Viggetorr]

I do...suitable for everything listed.

Fantastic, then I think I've finally come to a decision!

Thanks for all the hep!