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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 3:39 pm 
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Location: Madison Wisconsin
Rick is right. The edge is where the rubber meets the road. The spine has 0 impact on cutting performance. The Kato knives we sell are some of the sharpest, best performing knives we have on the site and they're pretty thick at the spine.

If they're thick right behind the edge that makes a big difference in how a knife cuts through food. That's why we thin our knives. Not too many people try and thin their spines.



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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 3:41 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 271
yes ive used thick knives before. I really don't geometry has anything to do with the way a yam behaves when cut in 1/4" thick slices. You stretch it far enough its going to break at the bottom without being cut cleanly through. At least the last 5 cases have been that way maybe they were just bad yams


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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 3:47 pm 
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Posts: 7486
Location: Madison Wisconsin
Anyway, sorry to hijack the thread but we have a new Forum Special. Moritaka was one of the first small blacksmith shops I signed when I decided about 5 years ago that I wanted to go in a different direction with our site (along with Takeda). Here, I'm offering the 250mm Gyuto at a big discount that will never be repeated. I hope you guys enjoy this knife and I would LOVE to hear some feedback. I'll be going to dinner with the Moritaka family when we meet in Tokyo on my second night in Japan later this month. I'll show them your comments.

So, without further ado, here is the new deal. I'll run this for a week or until we run out of them, whichever comes first. http://www.chefknivestogo.com/fomosp.html



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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 3:49 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 271
I didn't mean to give the impression that this knife isn't a good knife either, having not used one personally. But having used knives for 8-12 hrs a day for the last several years I do know how *I* need things, and certain things that won't work for me.


Greatly appreciate everything you do, Mark


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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 7:16 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7486
Location: Madison Wisconsin
No problem. If one knife fit every need and desire we would have a really boring website with 1 item. :)

Here is the link for the current Moritaka KS 250 Sale: http://www.chefknivestogo.com/fomosp.html



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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 7:54 pm 

Joined: Fri Feb 07, 2014 4:52 pm
Posts: 169
Hmmm I really like the profile of that knife. Very pointy like a scaled up petty.

ugg just blew my play funds on stones last night...

dilemma!!


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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Tue May 06, 2014 8:28 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2242
Here's the normal product page with a video I just finished on this knife for more info: http://www.chefknivestogo.com/moritakagyuto.html


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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Wed May 07, 2014 12:15 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 292
I need to quit reading this thread...


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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Wed May 07, 2014 12:57 am 
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Posts: 809
Yeah, totally bought that Moritaka.



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 Post subject: Re: Exclusive Forum Only Sales
PostPosted: Wed May 07, 2014 1:15 am 
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Joined: Mon Dec 23, 2013 5:33 am
Posts: 104
Location: Metro Detroit
That's a nice knife! Just bought my Konosuke so the beast has been satiated...for now. I'll bite on one of these specials eventually :D



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Knife Experience:
150mm Hiromoto petty
9" New West Knife Works Chef's
270mm Kohetsu AS Gyuto
150mm Masakage Yuki Honesuki
8 and 10" Wusthof Classics
Crappy Mercer culinary school knives
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