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Mon Feb 10, 2014 8:30 pm
i have a big problem-dilemma. I'm looking for 240mm gyuto or better say wa-gyuto. I'm willing to spend around 200$. I have very good knife skills and some skills with stone sharpening. I mostly use pinch grip and i'm right handed. I'm looking for good knife (they all are) with nice F&F and good edge retention.I relly like Richmond Laser Aogami Super 240mm Gyuto (custom handle) and Moritaka Gyuto 240mm, but there are bunch of other great knives (tanaka damascus, Takayuki Grand Chef Wa-Gyuto, Sakai Yusuke White #2,other richmond's...), but i'll probably decided betwen Richmond AS and Moritaka. They are both badass, but which one of these two knives is better value and which knife do you prefer, unless you have some other opinion?
Can you tell me, how is with international postage if i buy 2 or more knives?
Mon Feb 10, 2014 8:36 pm
If you want a knife.....nothing more....get the AS Laser. I think it's a better out right performer.
If you want a connection, a knife with some spirit....get the Moritaka. Great performers typically, but the KU (I'm assuming which of their knives you pick) finish is not as easy to care for as the stainless cladding in the AS Laser and the geometry in the AS Laser is more to my liking.
Tue Feb 11, 2014 12:46 am
I'd get the Richmond, if not just for the performance but many of the reviews I have read about Moritakas, they are extremely reactive.
Tue Feb 11, 2014 4:13 am
I have the moritaka 240 AS gyuto and I do not find it overly reactive. I cut tomatoes and onions without any problems. I rinse and wipe the knife after I am done. For me, the moritaka spine and choil had to be rounded, but that is why i own a file and emery cloth. I think I would love the Richmond laser, but sadly, I do not know. I like my Takeda 240 gyuto better than the Moritaka. It just took a little time to adapt to the Height of the Takeda.
Tue Feb 11, 2014 12:52 pm
I also have Moritaka 210 and I do not find it any more reactive than my other carbon blades.The kurouchi finish is not very durable and it started to come off. I removed the finish with a light sanding and now the whole blade is a cool blue patina.I wipe it after each use like I do with all my knives. The Moritaka blade is an awesome cutter. It has a pretty flat blade profile that has a great grind. It's a push cutter not a rocker. Wicked edge!
Tue Feb 11, 2014 3:08 pm
Jeff - It's hard to know sometimes what people use as a basis for comparison when they say Moritaka's are reactive. For some it might be their first reactive knife, etc, etc.
I don't find my 2 Moritaka knives (1 Aogami #2, 1 AS) to be overly reactive at all. If you want to talk about overly reactive, let's talk Tojiro ITK Shirogami #2
Back to the knives - If I were to choose between the two, it would be the Richmond AS Laser. It's lower maintenance as Adam mentioned, really thin at the edge, but with some heft, and it has a more versatile profile with some height.
As Bikeman mentioned, the Moritaka will have a somewhat flatter edge profile than the Richmond. If rock cutting is important to you, the Richmond might be a bit more versatile. As mentioned, the Richmond is the taller of the two @52mm, although the Moritaka's @47mm will vary a little from knife to knife, being hand made.
Tue Feb 11, 2014 3:28 pm
Is the reactivity they are referring to due to kurouchi finish? I mean in terms of discoloration of food. I have heard, but have not experienced myself, that some kurouchi finishes may discolor food. The example I heard was turning onions bluish purple. Anyone hear or experience this? The only moritaka I have is the honesuki. I have had no issues with maintenance. The kurouchi is coming off on mine in places as well, but I think it's just due to lots of use.
Tue Feb 11, 2014 3:37 pm
RED <> Both the Moritaka iron jigane & AS hagane are both reactive, and as such, will both react with food. The kuro-uchi finish, in fact, quells the iron's reaction to food. Removing, the Kuro-uchi will exacerbate food reactivity until a patina develops. I've used a lot of carbon, and I don't find Moritakas to be exceptionally reactive.
Tue Feb 11, 2014 4:21 pm
Most KU knives are clad with iron with is typically more reactive than any steel. The jigane on Shigefusa's knives has always been the most reactive material I've come across. Orange in 2.5 seconds.
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