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Tue Oct 02, 2012 1:37 pm
I currently have a Tojiro 120 petty. Although I love this little knife, I am running my home kitchen with the petty and my CCK cleaver only and I find that I can use a little bigger and maybe nicer petty.
I do not want stainless. I am looking at the Moritaka or the Tanaka and I'm having trouble making up my mind which one. I have heard of a problem with the Moritaka knives having "holes" or dips in the blade which created problems with sharpening.
I have also heard sadly, that Mr. Tanaka passed away recently and his son has taken over.They seem to have a reputation for creating wonderful petty knives.
I would appreciate your input on which petty you would choose and why.
Sun Oct 07, 2012 9:04 pm
They're comperable knives. Moritaka uses aogami super which is a little harder but I like the Tanaka damascus finish better. The handles on the Moritakas are better.
Wed Oct 10, 2012 12:05 pm
I have the Moritaka 150 and it is really awesome. It is extremely sharp, looks great, and has a nice handle.http://www.chefknivestogo.com/moritaka3.html
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