We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Fri Jul 05, 2013 3:30 pm
I'm a prep cook looking to upgrade from my Victoronox pro to one of these two 240mm gyutos. I'm leaning towards the Moritaka because of how much lighter it is. What do you guys think about these knives?
Fri Jul 05, 2013 3:38 pm
I'm sorry. I thought I posted this in the knife Q&A forum. Can a mod please move this thread if it should be there?
Fri Jul 05, 2013 3:59 pm
I should have also made it clear that I was looking at the Moritaka Supreme and the Hirotomo AS because I want a knife made from Aogamai Super
Fri Jul 05, 2013 4:16 pm
SMIDEY <> The Hiromoto is a stainless-clad AS so it will be MUCH MORE EASY to care for in a professional environment. It is also a much softer steel; this trait will allow it to take much more abuse then the Mori.
The Mori's iron kurouchi finish is not nearly as effective as stainless. It is super hard though, and takes a sick edge.
Fri Jul 05, 2013 6:38 pm
Hiromoto are SS clad, and are Western handles and heavier weight wise. The Moritaka are KU finish and Wa handles. The Richmond AS Laser is SS clad, Wa handle and very thin behind the edge, but with nice convexing farther up and AS core steel. That would be my choice!
Sat Jul 06, 2013 11:50 am
Thank you for your advice, guys.
Sat Jul 06, 2013 8:51 pm
SMIDY <> Sure thing. Don't stop there if you don't want to. Ask away...
Sun Jul 07, 2013 4:12 pm
Thanks Melampus. I decided to go with the Moritaka since I'm doing a lot of delicate prep with fine julienne and brunoisette and I wanted something I could put an obscene edge on.
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