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Mon Sep 24, 2012 8:39 am
Hi I was looking into a new chefs knife and I stumbled on two which I am considering, the Moritaka supreme gyuto series at 210mm and the Richmond Artifex 210 gyuto. I was wondering if you could help me if some more information and on choosing the right one for me. a little bit to describe where I would be using the knife is, I work in a high volume kitchen which our prep is super actuate. So I am looking for a very very sharp knife which is sharp and holds its edge better then the other. I like the look of Moritaka and how it is carbon ( I have had very good experience with carbon knife) but I also like the Richmond for the price and it is stainless. I was wondering if you could give me some more information and help pick out the right one for me.
p.s: CKTG is the best website ever.
Mon Sep 24, 2012 8:44 am
Try the Moritaka. It's hand made from a small blacksmith shop, uses excellent steel (aogami super steel) and performs great. I think it's a good match for you.
Mon Sep 24, 2012 8:48 am
Well, you are at 2 very different price points and knives! The Artifex is stainless with a Western style handle. The Moritaka is Carbon with a Wa style handle. The Artifex will take and hold an edge very well, same with the Moritaka. Maybe look into a Richmond 210mm laser? AEB-L steel and a thinner grind. Also, check out Konosuke knives for very thin, very sharp knives. White #2 or the HD (semi stainless) series would work.
I have one of these in 240mm and love it! Very thin behind the edge, I've stropped it twice in the several weeks I used it on an uncoated denim hard strop and the edge has popped back to very sharp levels. It's a little heavier/thicker, but cuts wonderfully and has a nice convex grind.http://www.chefknivestogo.com/tanakagyuto2.html
Tue Sep 25, 2012 11:23 pm
Well I was looking for a knife that I would keep for awhile, sharpen daily and use almost everyday for work.
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