the yoshi seems the leader at the moment.. I hate paying those shipping fees to australia though, so if I can cheap it I probably will (maybe shoulda mentioned that). Wasnt finding a lot on jck and havent checked rakuten yet..Would it be worth making a custom moritaka order?
for all the hiromoto lovers, had one for a while and did enjoy it but they dont run thick at the spine at all.
Google site:kitchenknifeforums.com Moritaka AND overgrind
I have a couple of moritakas and whilst they are decent cutters, I did notice those issues.. I have a nakiri (doesnt get much use at least) with a few quirks. It was cheap though...
I wouldn't take the risk, especially because of the way their reseller does respond to complaints.
I was going to order directly from moritaka.. are they really that unreasonable? I would like to avoid dramas
They've sold a lot of poorly ground knives through an American vendor, and I must conclude their Quality Control doesn't work as it should. That's all.
I have ordered from there before and cant be bothered with using them either. Its expensive for me to order from there anyway
I see two options: having a Western deba, which is a thick gyuto with a fine edge, mostly quite expensive, or
having a worn good old carbon which needs some work. Are you sure you do want a lot of weight, or do you want a blade heavy knife, in which case there are much more options within your budget?
The weight isnt a big issue really, im more focused on the thick, heavily tapered spine with good convexing. I like my edges thin but I don't really like uber thin, flexible knifes. The fact that im noticing less stickage on thicker knives is a nice bonus too. I like my masamoto ks profile, so I guess a thicker, more durable version of that would be ideal.
Im only making numbers up, but I was shooting for around 4-5mm thick at the spine above the heel, tapering down to like 2mm around the halfway mark and then having a nice thin tip.