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hiromoto vs moritaka

Sat May 25, 2013 2:26 am

Hi ,Mark
My name is Allen , I'm a sushi chef for 8 years . I saw your web side , there are 2 brands gyuto I'm interesting .
First one is Moritaka Supreme series 270 cm ,but it's out of stock . I want to know when it will be available ? Also what kind of steel , how is the HRC ?
Second one is Hiromoto AS gyuto 270 cm
.i want to know the different between 2 knives .
Thank you.

Re: hiromoto vs moritaka

Sat May 25, 2013 3:20 am

ALLEN <> The Moritaka Supremes are Hitachi Aogami Super steel (blue super), and they are hardened to Hrc 64-65. They are iron-clad & have a kurouchi finish. These knives are light, & they take & retain a truly sick edge.

The Hiromoto is stainless-clad, and is not hardened nearly as much, only to Hrc 61. Obviously, this makes it a considerably more durable to blunt trauma, but at the expense of the ability to take that same edge.

The biggest differences are above. The Hiromoto is a bigger heavier knife able to take more abuse than the Moritaka. The Hiromoto is a bit thick behind the edge & benefits from a thinning that you can have done at the site for $50 upon ordering, I believe.

Re: hiromoto vs moritaka

Sat May 25, 2013 3:31 am

Allen - the web pages where you can find the steel and HRC values are:

http://www.chefknivestogo.com/hiromotoknives.html
http://www.chefknivestogo.com/moao2.html

I have a Moritaka Blue #2 130mm petty and it is extremely well made.

Re: hiromoto vs moritaka

Sat May 25, 2013 4:00 am

Hiromoto + Adam Marr + Shaun Fernandez = Great Knife

Re: hiromoto vs moritaka

Sat May 25, 2013 7:16 am

ALLEN <> FYI: VOVA is referencing Adam Marr's upgraded handles w/Shaun's thinning service.

http://www.chefknivestogo.com/adam-marr-knives.html
http://www.chefknivestogo.com/feuphietandt.html
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