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Moritaka vs. Hiromoto Gyutos

Fri Jul 05, 2013 9:30 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?

Re: Moritaka vs. Hiromoto Gyutos

Fri Jul 05, 2013 9:38 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?

Re: Moritaka vs. Hiromoto Gyutos

Fri Jul 05, 2013 9:59 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

Re: Moritaka vs. Hiromoto Gyutos

Fri Jul 05, 2013 10:16 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.

Re: Moritaka vs. Hiromoto Gyutos

Sat Jul 06, 2013 12:38 am

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!

Re: Moritaka vs. Hiromoto Gyutos

Sat Jul 06, 2013 5:50 pm

Thank you for your advice, guys.

Re: Moritaka vs. Hiromoto Gyutos

Sun Jul 07, 2013 2:51 am

SMIDY <> Sure thing. Don't stop there if you don't want to. Ask away...

Re: Moritaka vs. Hiromoto Gyutos

Sun Jul 07, 2013 10:12 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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