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Fri Dec 07, 2012 4:51 pm
I've been studying your varieties of knives for a couple for days now
and I must admit I'm a bit overwhelmed and hoping you may provide a
bit more information and insights that may help me as I'm making up my
I am left handed so I think I'm limited to a dual bevel or 50/50
ground edges in the knife steel I'm most interested in, which is those
knives made of 100% Aogami Super Steel knives. I've owned and used
less expensive German style carbon steel knives for years, prefer
their ease of sharpening and edge retention, so knives that are clad
in stainless steel or other layered steel isn't something I'm that
interested in considering.
Keeping my handedness and metal preference in mind, and excluding your
custom or higher end knives that unfortunately are out of my price
range, I think you offer just two knife brands I may choose from,
either the Moritaka Supreme series or the Takeda AS line. However,
before making a decision I wish to make certain I'm not overlooking
any other brand you may currently offer or will soon offer that meets
Also, since the knives I'll be considering will be the first Japanese
knives I've ever purchased, I wish to confirm whether or not their
steel runs the entire length of their handles. And, can you provide
any assurance that since the handles aren't secured by rivets as
German style knife handles are they're still durable and will provide
a lifetime of use.
If there may be anything else you think I should be considering, the
please feel free to dive in as I'm interested in your expertise and
open to suggestions.
Thank you for your assistance in these regards,
Fri Dec 07, 2012 4:55 pm
If you're going to get a good Gyuto, are left handed and want aogami super steel I think you owe it to yourself to get one of Shosui Takeda's knives. They're great knives. Later if you want a petty or nakiri you could try a Moritaka. They're both good brands but Takeda gyutos are special. Hard thin and tall are a good combination for a knife and Shosui delivers.
Fri Dec 07, 2012 9:43 pm
I'll second Mark's recommendation of a Takeda, but want to let you know that neither the Takeda nor the Moritaka are "100% Aogami Super Steel knives", but are a core of AS forge welded between two layers of soft iron. To my knowledge, no Japanese bladesmith makes a monosteel aogami super knife. Masamoto and Konosuke sell monosteel shirogami (white paper) wa-gyutos, and Mizuno sells the Akitada Honyaki series in either shirogami or aogami, but there just are no monosteel aogami super knives to be had.
I'll also attempt to answer your question concerning the construction and method of attachment for traditional Japanese wa-handles by referrring you to a YouTube video of the replacement of a handle: http://www.youtube.com/watch?v=ZajZh8ap ... LQ&index=2
I'll add that glue or beeswax is sometimes used to provide a seal to keep water from entering around the tang. I know that both Takeda and Moritaka employ this technique.
Finally, have you considered the Richmond Ultimatum in 52100 carbon steel?http://www.chefknivestogo.com/riulcagy25.html
Sat Dec 08, 2012 8:12 am
I wonder why there are no mono steel AS knives? I'm guessing the steel is a little too brittle. I'll ask Shosui about it.
Mon Dec 10, 2012 8:26 am
I'll add a bit about the handle construction.
The handles on some "wa" style knives are very cheap wood and one could reasonably expect to have to replace them at some point in your lifetime. Murray Carter's SFGZ standard handles come to mind.....picture 2x4 material.
Other "wa" style handles like those on Takeda's knives, as well as many others, are much denser wood and should reasonably last anyone a lifetime with normal use.
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