Just got this one today, thanks Mark. Am getting some different knives, at least for me, to take on vacation. We'll have just about the whole family there, so about 6 or 8 folks to try these out. Maybe some converts amongst them as well...........
Sharp OOTB, but we can't stand for that, can we? I'll finish sharpening this in just a few minutes..........
For the record, I see none of the dips that have been reported elsewhere. I laid one of my Starrett straightedges down the edge and above it in several spots and it looks fine to me. Makes me wonder what all the excitement was about.......... This is a real rustic, workhorse looking knife, and I like that.
Rich <> I recently acquired one, as well, in the Aogami SS. Is yours the SS or the #2?
I have been very impressed with its performance. With a mix of acidic & basic foods, its patina developed very consistently for me. Not an aggressive onset, but not lackadaisical either. The Kurouchi has endured washings well. It sharpens extremely easily, and it has demonstrated superior edge retention. Clearly, that is to be expected from steel hardened to 65 rockwell, but along with that rating comes an eerie brittleness. You can hear it creak with even the SLIGHTEST of lateral torque. I will add though - another attribute of that brittleness is a unique solidity that is not really to be described as "stiffness." I find it has the feeling of my ceramic Kyocera Gyuto; whereas yes, it is stiff, but it's a brittle unforgiving stiffness. Very unique... its je ne se quoi. It's really an interesting knife. It tips the scales at 4.125 oz, but bifurcates foods with the resolution of a very heavy blade. I'm very pleased with the octagonal rosewood, as well. I have large hands that can palm a basketball. I do prefer larger handles but this one fits me well, as is.
Rich, I would love to hear first, which Moritaka 170 Satoku yours is, and second, what your kitchen experience gleans. I ask as Im hoping to hear some feeback from someone with the softer Aogami #2.
Hey I'm glad you got it so fast and like the knife. Moritaka's one of my favorite makers. It's amazing how many we sell these days and it's all word of mouth from people that own and use them. Here's the knife we're talking about for those lurking: http://www.chefknivestogo.com/moritaka6.html
Moritakas take a very nice edge. When you consider that the knife is FORGED using a hammer smacking it into shape in two dimensions simultaneously, they really are a work of art. Compared to knifemaskers who just cut them out and stick a handle on it, it's a whole different level of skill to do this style of knives.
Here's a video of him embedding a core Aogami Super steel into a knife starting from steel pieces and another video showing him shaping a santoku.