Overhyped/ underrated knives

Having used several Kato's, I don't find them overrated at all.

 

Agree 100% on both counts.

 

Most overrated knife out there hands down is Global.

 

I would say my top two underrated knives are Blok Knives and Bloodroot Blades. Both of these make incredible knives that hold an amazing edge and are nothing short of beautiful.

AS far as overrated knives, I would have to go with Takeda. He makes a good knife, but I don't think his knives are as spectacular as everybody says. There are atleast 10 other makers that I would rather be using over a Takeda.

 

not to keep pointing out the obvious here, but how exactly are takedas overrated if everybody except for me dogs on them? clearly nobody at all "hypes" these knives around the forums at all.

 

given the choice of any knife possible, no budget, I would still choose my Takeda. I think that says it all..

 

Because at one time they were hyped up quite nicely. That information is still out there all over the web. Still hyping if you will. Currently these knives are being made differently for whatever reason and not living up to that previous hype. Therefore making them overrated currently. This is all generally speaking of course. I should also mention, the only Takedas I've used were all extremely thin. Anorexically so. Leaves me disappointed in this "new breed".

 

Moritaka.....HYPED............there, I said it!

 

Wow, this is a hot topic. * grabs popcorn*

 

takedas used to be hyped up alot i freely admit it. actually, i didnt want to try a takeda for the longest time simply due to the fact that most knives that get hype on the forums usually dont live up to their expectations in real life. dt itk is the most obvious example currently. but recently i took a chance on a takeda gyuto and i must say its a real joy to use.

 

It wouldn't be much of an overrated knife if there wasn't protest to it being called overrated, unless it's Shun or something.

I'm just using a Kato workhorse petty. It wedges as one would expect a relatively thick knife to and doesn't seem to go through food any easier than any of my cheaper knives. I've read folks post about how they cut raw carrots as if they were boiled, and my Kato cuts carrots almost as poorly as my Ealy parer, which is a beefy little wedger...which is too bad because I cut lots of raw carrots. It's not terrible, but certainly doesn't "fall through" food the way thinner knives do or the way others frequently claim. I knew better when I ordered it, but insomnia does weird things to people.

As for the Takeda...I've struggled on and off with mine (nakiri), but when the bevel is right, it's one of my best cutters. Sometimes I want to get another nakiri that will match or exceed the Takeda (have been eyeing the Konosuke models in particular), but I've had enough nakiri frustrations (sticking and mediocre performance from Itinomonn and Asai) that I'd rather just keep using the Takeda and really nail down its bevel geometry to get the most from it.

 

Takeda makes a great knife when it's done properly by him. Mine however was a complete wedgie monster that wouldn't slice a mushroom. After spending $340 on a knife then another $60-$70 to ship it back to get fixed, I could have gotten an equally good if not better knife at that price point.

 

the grind isnt some quality control isssue. takedas are intentionally made in such a way so they perform a certain way. where is justin005? he did a great job explaining takedas performance in an old takeda gyuto pass around thread.

 

they havent been hyped up too much since knifeforums circa 2010...IMO

 

To me, all of the AS knives are overrated. Everyone is raving about the steel how magical and out of space it is, but actually it is gummy.

I agree regarding DT ITK

I agree regarding Kato, this is definitely not a blade for amateurs.

The Takeda its a long story, I had the chance to work with his knives. Slight wind and the blade s bending. The new cladding is terrible, the steel OK but hard to work with and the grind well no grind at all.

You have to remove the core steel when thinning.

 

not true at all.

 

hehehe

 

I think it's true that any knife rarely lives up to the hype, it seems that someone discovers/ releases a new knife, it impresses the first few to try it, supply becomes somewhat limited, suddenly everyone is clamouring to get one. personally I don't think I can objectively give an opinion on a brand new knife, for me the new knife on the board goes through a honeymoon phase, some stay as favourites others fall out of favour fairly quickly.
With regards to the knives primarily mentioned in this thread, I really like ITK's. at least the 4 I've tried. I think the AEBL responds well to Diamond plates & stropping. And I've never had an issue with retention. Hoss also makes some of the most comfortable Wa handles I've tried. The one Takeda I tried was enough to make me not want to try a second, I get that some people love them, but they're not for me. I really enjoyed the Katos I've owned, but I have found other knives I prefer. At the end of the day, everyone is entitled to their opinion, and everyone is going to have different priorities & preferences. If we all had the same tastes forums like this would be one boring circle jerk. Most underrated knife I've used is Ajikataya, awesome HT & grind and seemingly ignored by the masses.

 

I love my little Yamawaku nakiri. From what I can tell it is handforged san mai but ultrathin nonetheless and perfect for the smaller vege jobs

 

+1