Don’t let the "small" label on Takeda’s stainless clad gyuto fool you; at just shy of 14 inches long, it is plenty of knife. Takeda’s blades are, however, impossibly thin, which keeps them firmly in the featherweight category. While the knife looks rustic and clunky at first glance, picking it up reveals it to be extraordinarily light, well-balanced, and graceful in hand. At 5¾ ounces, it weighs 30-40% less than typical, similarly-sized chef's knives. A long, octagonal handle makes it comfortable and nimble in a variety of grips and hand sizes. While many high-end Japanese knives rely on asymmetrical 70/30 beveled edges for added sharpness, Takeda's blades have an even 50/50 bevel like western-style knives; with their symmetrical handles, this makes the knives suitable for both righties and lefties.