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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Sun Jun 01, 2014 7:28 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4738
dforce wrote:....@taz575: Cannot find the Tanaka Sekiso on the CKTG website.

http://www.chefknivestogo.com/tanakadamascus.html



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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Sun Jun 01, 2014 7:59 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
gladius wrote:I picked up the Takeda Sasanoha from Nicholas and I must say it is a fantastic cutter, just like the video brings out - better than either of the Moritakas (KS & Kiritsuki) own.



I wish I could have kept that in my line up, interns at work make me nervous and it wouldn't see enough action at home, glad you're liking it :)


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Sun Jun 01, 2014 10:46 pm 
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Joined: Sun Feb 02, 2014 6:19 am
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DFORCE, of the 4 Gyutos your interested in, I own a Kono, Moritaka and Kohetsu in a Gyuto, I can tell you that there all very good knives and all very different in there own right.

The Kohetsu is a great knife, with very good grinds and steel that performs very well for the money, it's a carbon steel knife that is clad in stainless steel, only the very cutting edge of the blade that's exposed will patina. Like the Kono It's a laser profile knife. The AS steel is a very good steel in general, the Moritaka, Takeda and Kohetsu all use this AS high end steel, each individual blacksmith heat treats there knives a little differently though, so while they all may use the same steel, each knife will perform and act a little differently, such as how long it holds a sharp edge, etc. many other things besides the steel contribute to the performance of a knife.

The Takada and Moritaka are hand made knives that are a little thicker in the spine compared to the Kohetsu and Kono hd2, laser profile. but the Takeda and Moritaka are thin behind the edge with good grinds that perform excellent. KU finished knives in general are usually a little thicker in the spine.

As far as the Kono HD2, you are possibly the first person I have ever heard that did not like the steel. I can tell you it's a excellent steel that's semi stainless and if cared for properly, acts almost like it's full stainless. Edge retention is also very good. I would personally purchase the Kono over the Kohetsu, but it's also $80 more. For the money the Kohetsu is a great knife that's holds it's own.

There are no wrong choices here, just different ones. There all good knives, continue doing your homework, like, search and read threads, watch the videos on the site and what ever knife you choose it will be a good knife. All the knives you listed are very good knives.


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 2:36 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 691
The Kono's just have a level of quality that is very good and very consistent. Kono's more or less, seem to be the overall standard in an awesome Gyuto. I own two of them.
I would be thinking about the height, grind, thickness, profile and handle more than anything else...with the steel being less of a consideration. All of the steels more or less are great.
Aesthetic matters too...you gotta really like what you're looking at.

Consider all the options...but the Kono's, specifically the Fujiyama's are nice knives.

If height preference is shorter, I'd recommend considering the Masamoto KS as well. It looks like a bad knife.



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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 6:09 am 
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Joined: Thu Apr 03, 2014 3:31 pm
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Location: Germany
Thanks for all the nice comments. I saw that HD2 is really feather light with 136g only, compared to Takeda and Moritaka. How about stiffness? From the video the Takeda shows quite a bit of flexibility. Don't know if I should prefer that or better go with a stiff knife instead. Also a bit more weight could help cutting, but +/- 20g sounds not that much?

Hutch wrote:Takeda and Moritaka are thin behind the edge

What does this mean for the cutting performance?

Thanks again.


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 6:28 am 
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dforce wrote:Thanks for all the nice comments. I saw that HD2 is really feather light with 136g only, compared to Takeda and Moritaka. How about stiffness? From the video the Takeda shows quite a bit of flexibility. Don't know if I should prefer that or better go with a stiff knife instead. Also a bit more weight could help cutting, but +/- 20g sounds not that much?

Hutch wrote:Takeda and Moritaka are thin behind the edge

What does this mean for the cutting performance?

Thanks again.



What I meant was, just because the Takeda and Moritaka are a little thicker at the spine and not exactly as thin or the laser profile of the Kono and Kohetsu they still perform very well. It means right behind the cutting surface of the blade the knife is thin, this helps with cutting tasks. And this is just one of many things that contributes to a knives cutting performance.


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 9:35 am 

Joined: Wed May 02, 2012 12:22 am
Posts: 105
You may be putting way too much emphasis on the steel. Beyond carbon semi/stainless, for most people the profile and geometry/grind are most important. Things like handle, weight and steel usually follow. Of course, fit, finish and the maker's reputation are important and account for a lot of the cost.

JMHO


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 9:49 am 
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Joined: Thu Apr 03, 2014 3:31 pm
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Location: Germany
Though, what are the main differences regarding profile and geometry/grind? What I can see from the specs is that all have minor(?) differences in e.g. spine thickness and weight. But...?


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 11:49 am 

Joined: Wed May 02, 2012 12:22 am
Posts: 105
The profile is there for you to see and decide what you like best. Start with that.


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 Post subject: Re: Hard Gyuto Decision: Moritaka vs Takeda vs Kohetsu
PostPosted: Mon Jun 02, 2014 12:03 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
How do you cut?
Push / Pull?
Up / Down?
Rock cutter etc...

Knowing how you handle a knife will allow us to point to knifes with profiles that better suit those motions.
I'm a push / pull cutter so I prefer less belly on my knife.


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