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Moritaka KS gyuto (Forum Special) review

Wed May 28, 2014 5:16 pm

I haven't had a Moritaka gyuto since 2011 when I briefly had a 270 that had been rehandled by Marko Tsourkan, so I took the opportunity to pick this one up during the forum sale.

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The knife had a lacquer-like protective coating which I removed with acetone so that it wouldn't flake off during use. The OOTB edge was very usable, although it wouldn't meet the standards of many on this forum. After a day of use, I put my own edge on it, though it really didn't need sharpening. The aogami super sharpened up easily using a 1k and 6k diamond stone.

The spine and choil are a bit sharp-edged, but aren't painful to use. Nothing some wet/dry sandpaper can't fix.

The handle was a bit disappointing, as the wood of the handle was proud of the ferrule. The rosewood d-handles that came on the older knives had much better fit and finish.

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In use, the knife felt very nimble, and although the height at the heel was 48 mm, finger clearance is more than adequate. If you are used to taller gyutos, like a Takeda, this one might feel a little cramped, but you won't be hitting the board with your knuckles.

The grind, as in many wide-bevel blades, is sharp-shouldered:

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As I expected from the grind, there was wedging, as the following video shows. Food release was good with almost no stiction.



If you are a fan of the Masamoto KS profile, and are looking for a less expensive alternative, the Moritaka KS may be what you are looking for.

Re: Moritaka KS gyuto (Forum Special) review

Wed May 28, 2014 5:53 pm

Hi Rick,

Thank you for the review. Just curious how the Super sharpened up on your stones compared to say a blue #2. Was there a Rockwell C reading on the knife when you purchased it?? Then, is it just my imagination or in your up close picture does it appear as if the bottom portion of the bevel is slightly relieved behind the edge. At first I though the blade had a tiny roll over to it then looking closer it appears as if the bottom is slightly undercut as the top bevel looks straight. Of course it could also just be the angle showing the rest of the edge behind it along with the magnification creating more of an illusion than a reality. Just curious as my next knife will be from the Super Aogami.

Jamie

Re: Moritaka KS gyuto (Forum Special) review

Wed May 28, 2014 6:34 pm

There was no perceptible difference in sharpening between the aogami super of this knife and the aogami #2 in another Moritaka I have - a 240 sujihiki.

According to the CKtG write up, these are "top of the line knives made from Aogami Super Steel with a RC Hardness of 64-65", and I have no reason not to think this is correct.

I believe what you are talking about is the result of a slight overgrind in the heel area. The blade road is quite unevenly ground and will take some work on my part to flatten.

Re: Moritaka KS gyuto (Forum Special) review

Wed May 28, 2014 9:13 pm

Good to know... Thank you Rick.

Jamie

Re: Moritaka KS gyuto (Forum Special) review

Thu May 29, 2014 2:53 am

The handle is yew or magnolia wood right? Both should take stain pretty well. Any desire you sand, stain, polish, and clear coat the handle?

Re: Moritaka KS gyuto (Forum Special) review

Thu May 29, 2014 3:03 am

whosthebestcop wrote:The handle is yew or magnolia wood right? Both should take stain pretty well. Any desire you sand, stain, polish, and clear coat the handle?


I'll probably sand it so it's flush with the ferrule, then use beeswax and mineral oil to give it some water repellency.
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