Average rating is 4.6
By: Chris (No ChoP!)Milwaukee
I put this knife in a head to head battle with a slew of other gyutos including a Carter; all sharpened the same; It was by far the best cutter of the bunch. The huge bevel,hard AS steel,and awesome grind add up to a super impressive performer. This new profile is agile and versatile. My Moritakas are quickly becoming my favorite go-to’s.0.3
First off i would like to say that two day shipping rocks!0.3
Next my moritaka came dull. It had a sharp tip but a pretty dull blade overall. Moritaka offers a free resharpen on new knives but i decided to take matters into my own hands. I proceeded with beston 500,to arishyama 1k to suihero rika 5k and a basic leather strop. The thing is screaming sharp and was really easy and smooth to sharpen. It has a wonderful grind that is perfect for rough veg prep but it is a nice light laser esque blade that is really fast. I love the 250mm length and feel. This knife is so much better looking in person as well. It has a really nice rustic look that i love. Overall i would give this thing a 5/5 even if it came sorta dull :P No biggie if you have the stones!
Been using it a week or two now in a professional kitchen. With stropping after shifts the edge retention is real nice i am loving the aogami super steel and have had many compliments on how nice and sharp it gets from fellow cooks.
LOVE this thing! plan to add a few more moritaka knives to my knife kit.
By: Rob BabcockSioux Falls,SD
I kind of got off on the wrong foot with this knife. Originally I ordered it because the Ultimatum was out of stock; well,as fate would have it both versions arrived after I ordered the KS but before it arrived! I briefly considered asking if I could return it but I decided to give it a shot,and now I’ve very glad I did.0.3
First off,some minor negatives. All handmade knives,especially the more affordable ones,can have some "quirks." My particular version is a bit rougher than any other Moritaka I’ve run across. It wasn’t completely straight (but then many knives aren’t). It also had a very poor factory edge,at least by my standards. This doesn’t concern me at all since I always sharpen a new knife before use. But a bit more annoying was the fact that the heel was "under-ground". To be honest,I deal with a lot of knives,so I tend to notice issues that casual users don’t. And I have the experience and tools to fix most of the issues I run across. This might have really flumoxed a newbie purchaser.
That said,it was a pretty simple matter to whip the KS into shape. After straightening it up a bit and trimming the heel a bit I used the following progression: Atoma 140 > Shapton 320 > Leather belt > Chocera 800 > Chocera 2k > Chocera 3k > Chocera 5k > "Snow White" > Chocera 10k > CKtG (JNat) Jyounsyunhonyama > Yaganoshima Asagai > ’Roo leather.
The geometry of the KS is fantastic! Virtually no stiction! And it’s a really great cutter. I love the overall shape,and it has a very long flat spot. It’s close to the perfect shape. And of course,it takes a screaming edge as you’d expect from Moritaka and Aoko steel.
It’s a bit hard to assign stars. For the average buyer that doesn’t have much for tools,this may have been a 3 star knife OOtB. After some tinkering with it I have no reservations giving it the full five. So I’m splitting the difference and giving it four.
If you’re willing to put in some work this is a spectacular gyuto!
By: Alex CabralOttawa,ON CA
Beautiful construction,amazing handle (my last moritaka came with the old circular handle) the factory edge is ok,i will pass it through the stones in a couple of weeks and im sure that it will make a world of a difference,im in love with this knife,order it with the magnetic saya,good call on that one,i hate pins =P0.3
but why 4 stars? cause as someone else wrote here,if you buy this knife,u r committing to take care of it (kind of a girlfriend =P) so that means dry towell all the time a side of it to wipe it dry,know that honing is not a religion is just casual and have a couple of whetstones.. and strops... and compounds... and patience =P
By: Deng XuBoston
Sharpest knife I have ever seen! Its light for me,and it’s easy get rusting! You can smell the rust when it’s rusting! Anyway,it’s a very sharp knife!0.3
By: Tim DarlingtonPhiladelphia
Just got this knife in tonight. Starting out I’d like to say: I’ve got a 0.3
Moritaka nakiri and a petty from Mark already. Alongside the reputaion of
the Moritaka Hamono,I already trusted Mark Richmond as a seller. I knew he
would never sell anything that was not top quality. That’s why I buy all of
my knives and sharpening supplies from this site. But beside that,I’ve got
to say that both the nakiri and the petty (130mm) have been real treasures
to me in a professional setting. I’ve slapped the hands of new guys in the
kitchen for picking up my Moritakas,they just don’t have the respect nor
the skill to handle one. They are my babies. But I wanted a real
multitasker for so long,and a nikiri can only go so far. I wanted a real
multi-task tool,something that the Japanese aren’t really known for. Each
knife usually serves a few functions particularly well,and not much else.
So seeing that Moritaka has created a blade profile that generally speaking
fits the "Multi-tasker" profile,I really wanted to jump on the bandwaggon.
I have to point out that I was not gung-ho about dropping 230 on a knife
originally. I have gotten very high end single beveled,traditional
Japanese knives before,and while they are amazing at what they do,I was
really in the market for something that would a) fit my budget and b) do
everything that a good knife should do. I think I’ve found it with this
knife. Already this is my go-to knife for everything. Specialisation is
great,if you’ve got the tools. Having a tool that meets any task,no
matter how big or how small,that there is something worth getting to know.
In short: If you’re looking for a chef’s knife,this may be the one for
you. If you already are a fan of Moritaka’s products and are looking for
the rare oppertunity to find a knife that isn’t specialized but very
ranged,this is for you. Dang,if you’re just looking for a Japanese knife,
this may not be for you but it won’t put you off I should think. Top marks all around.
By: Tim DarlingtonPhiladelphia
P.S. all the talk about Moritakas being under or unevenly ground,it may be true,it may not. But just talk to Mark and he’ll lay your fears to rest,to be sure. He won’t sell you a busted knife,and I am testimony to that. A man who loves knives like Mark does will never sell a bad knife. It’s not in his blood.
By: Poljak DujoSplit,Croatia,Europe
IF YOU CAN’T BUY LASER FOR $ 200,BUY MORITAKA!0.3
Moritaka is no ordinary knife,not for ordinary users who do not pay attention to the knife. To clarify,rusting very easily,it is very fragile,handle is not for the strong vertical pressure,it is sensitive to shocks such as glass,...
But! Moritaka aogami super steel blade is better than any knife in my house. I have a Tojiro Western Deba (VG 10 steel),tojiro ITK 120 mm of petty shirogami steel,set of butchers F. Dick knives (0.5 Cr Mo Va no stain steel),Victory Inox,Wenger knife,..
This knife comes out of the box unexpectedly dull (not shave the hair),but because of the extremely small angle of the blade (about 5 degrees on each side) and even dull very easy to cut vegetables,fruits,meat,...
After a few minutes of sharpening on the extra-extra fine DMT dia-sharp plates moritaka becomes LASER sharp!
Very easy to sharp,especially for the 65 Rockwell blade. It’s very lightweight,feel a lot shorter knife in the hand.
For fine chopping of vegetables,fruits,meat is excellent. No belly on the blade,full length the blade is on the board which is great to me.
The forums often speak of "deafness" for sandwich steel (san mai),I tested san mai and full metal and I do not see a significant difference,moritaka is better on the board!
- Extremely sharp
- Extremely sharp
- Extremely sharp
- Straight blade without belly
- Sharpening angle of 5 degrees on each side
- A nice balance,agile in the hand,light
- Japanese Handle is not for stronger vertical pressure (hard cheese,big melons,big cabbage,..)- I prefer European full tang handle
- Excellent edge retention (much better than the VG10,shirogami,f. Dick CrMoV ...)
- Very easy to free hand sharpening even without any experience,a few minutes 2 times a year for home use.
- Very fragile (the outer layer of softer steel does not have sufficient tenzile strength to prevent cracking)
- The blade easily rust and patina gain (typical for carbon steel)
Moritaka is not an SUV,Moritaka is a Ferrari!!!
Moritaka Gyuto is for those who are looking for specialized kitchen knife designed for delicate precision jobs that require extreme sharpness. Soft tomato and similar is a specialty of moritaka.
With the Moritaka you need one blade for rougher kitchen jobs. Knife of tougher stainless steel with European full tang handle for cutting harder foods.
I have tojiro Western Deba and use it as a knife and cleavers. Chickens or lambs bones are no problem for Deba.If I chose now,MORITAKA SUPREME DAMASCUS would be my choice because the outer layer of stainless and hopefully total of tougher knife. (I think it’s worth the price difference)
If you are looking for excellent kitchen "SUV" as the only knife in the "garage" see something stainless,tough as MAC ULTIMATE or similar.
Sorry for my English,greetings from Croatian!
I received this knife the other day,and used it for some prep. It’s an impressive knife and the steel is awesome. The handle is large,but not terribly unwieldy. 0.3
I wouldn’t recommend it for beginners,as much care is needed to maintain the investment. And,I do view this as an investment. Your knife skills need to be very solid at the very least in order for this knife to work the way it’s meant.
It’s very easy to sharpen and unlike some other knives,you don’t need a huge secondary bevel to achieve a screaming sharp edge. With proper care and technique,this knife will perform very well.