Posted By: Poljak Dujo
- verified customerIF YOU CAN'T BUY LASER FOR $ 200, BUY MORITAKA!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!GEOMETRYwell:- 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, lightbad:- Japanese Handle is not for stronger vertical pressure (hard cheese, big melons, big cabbage, ..)- I prefer European full tang handleSTEEL:well:- 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.bad:- 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)CONCLUSION: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!
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