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 Post subject: New Petty
PostPosted: Wed Jul 03, 2013 5:46 pm 

Joined: Fri May 11, 2012 12:17 am
Posts: 131
Narrowed my search down to two. I have the Tojiro ITK 120mm it has become our favorite knife in the house I love the handle and lightness. First is Moritaka Aogami #2 120 mm and second is the Goko Petty 120 mm White #1 with stainless clad. Which one will get sharper and chip the least? ;) As always any other suggestions in steel, would be great. BTW I use a petty for everything from trimming fat, cleaning fish to peeling apples and potatoes. I really like small knives I can maneuver around easily.
http://www.chefknivestogo.com/moao2pe13.html
http://www.chefknivestogo.com/gokopetty120mm.html

Joe


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 Post subject: Re: New Petty
PostPosted: Wed Jul 03, 2013 8:02 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2171
Noneck - I have the Moritaka 130mm petty that you are eyeballing. I've said it before here and on the Intro to Japanese Knives videos that Mark just put up - it's a really well made, great performing petty. The handle is really nice and the fit and finish is top notch on my sample. Great little knife! Very maneuverable and it gets RAZOR sharp. It's a definite step up from the Tojiro (I have the 150mm version of that knife). I like the extra length of a 130 vs 120. If you really like the the Tojiro ITK, you will LOVE the Moritaka!

Steve


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 Post subject: Re: New Petty
PostPosted: Wed Jul 03, 2013 8:43 pm 

Joined: Fri May 11, 2012 12:17 am
Posts: 131
That is the one I was leaning towards, but I like that the Goko has a stainless clad.


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 Post subject: Re: New Petty
PostPosted: Wed Jul 03, 2013 8:47 pm 
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If it helps, the Moritaka seems less reactive than my Tojiro ITK.


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 Post subject: Re: New Petty
PostPosted: Wed Jul 03, 2013 11:41 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2763
Theoretically, the Google will get sharper, but not practically. You'd have to have some serious skill to realize that and even then the difference is tiny.

The Moritaka should chip easily, but again the difference should be very small.

Of the two, I like the Goko for this application. The stainless cladding is less reactive when cutting acidic fruits and such which is something I do a lot with a knife like this.



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 Post subject: Re: New Petty
PostPosted: Wed Jul 03, 2013 11:54 pm 
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That Goko is one dog-gone cool knife!

Adam, just curious, why would Aogami Blue #2 chip easily? Or are you thinking about AS steel? I'm asking for your expert opinion.

Thanks, Steve


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 Post subject: Re: New Petty
PostPosted: Thu Jul 04, 2013 12:29 am 
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Not easily, stupid freaking phone. Easier is the word my phone autocorrected.

Moritaka knives are typically ground ground very thin at the edge and would be prone to being a bit more chippy in stock form.

The difference would be terribly slight though.



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 Post subject: Re: New Petty
PostPosted: Thu Jul 04, 2013 12:55 am 
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Thanks Adam,

Yeah, I hate autocorrect. I actually turned it off on my phone it was so darn annoying! Funny how it turned Goko into Google. I used to reply "Okie Dokey" to my wife a lot in texts and the phone would change it to "Pliers Dokey" - WTF?!?! So now we just say "Pliers Dokey" to be funny.

On a side note, are the handles on the Gokos as big as they look, or is that just the way they appear in the photos vs. reality?


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 Post subject: Re: New Petty
PostPosted: Thu Jul 04, 2013 2:06 am 
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They didn't feel big to me, but I like slightly larger wa handles though. I tend to more notice the smaller handles.



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