Posted By: Michael Pukas
- verified customerI've had this knife for several weeks now and I absolutely love it! It's got a very straight edge with a small amount of curve towards the tip, which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board, slicing, peeling and chopping tasks.
I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness, edge retention and resistance to corrosion, and it's usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade.
The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip, but otherwise it's very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling, but find I have to lighten up quite a bit as I'm working or the blade will cut into the board and stick in it. The knife is overall quite light, but is a tad blade heavy.
Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto's, and I find myself grabbing for this one more often that the others. I use it for nearly everything ‚Äď mincing herbs, crushing garlic, slicing & dicing shallots, julienne veg, and slicing meats. Highly recommend!
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