Takeda knives are wonderful but for many they are difficult to resharpen. Damage to Takeda blades requires the experience and skill of a master sharpener.
Here are some views of our work:
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The best sharpening tools for Japanese knives are leather strops and fine whetstones.
Japanese chef knives are brittle and are designed for cutting soft tissue foods. High Carbon steel chef knives can rust if not kept dry.
