We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Jan 18, 2013 9:52 am
The Shapton stones showed up in good order. Thank you. I'm looking for some guidance on adding a petty knife to collection over the next month or two. The 150mm size seems about right.
It will be used as a utility type knife at home. I cook probably 5 days a week and like to think I'm better than average. Cutting things like tomatoes, garlic, peppers along with general utility type work is where it would see most of the action. I love the edge on my Hiromoto AS, so the Super Steel would be a major plus for me, but I want branch out to another brand this time.
The three knives that I keep gravitating to are the Moritaka Supreme series, the Tanaka Ironwood 150, and the Takeda 140mm.
I'm a bit on the fence with reading about some of the "forge scale" flaking off on some of these knives, but pretty doesn't rank high on my list of concerns. I do have to say that the Tanaka looks like a thing of beauty and if I was going to take the plunge on a damascus blade this might just be the one.
Can you give me your thoughts around each of the three knives I mentioned above. I'm the type of person who will buy one and most likely stick with it for many, many years so I won't have multiple of the same thing...most likely.
Fri Jan 18, 2013 9:54 am
I love the Moritaka Petty. It has a nice shape, excellent steel and good edge and handle. Give that one a try. I have the 165mm in stock but the other sizes will be here next week.
Fri Jan 18, 2013 11:18 am
Sun Jan 27, 2013 7:56 pm
I ended up going with the Moritaka and have used it a few times now with the factory edge on it. The analogy hot knife through butter certainly applies. I have a feeling I'm going to really enjoy this little guy. Thank you
Mon Jan 28, 2013 8:34 am
Glad you like it....pictures?
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