Moritaka

[playford]

I'd want to be buying direct to be honest, if theres issues, least that way you can go straight back to them.

[franzb69]

i stand corrected yet again =D

[rdm_magic]

If you're worried about QC issues wouldn't you actually be better buying from a secondary retailer who has a good return/check before shipping policy IE. Jon/Mark?

I'd rather let them fight it out with Moritaka directly than me.

[Lefty]

The Moritaka knives I've seen and used impressed me. But yeah, that issue is there.

[mhlee]

If you're worried about QC issues wouldn't you actually be better buying from a secondary retailer who has a good return/check before shipping policy IE. Jon/Mark?

Jon does not sell Moritaka. If you're looking for reasonably priced, carbon, kurouchi, wa-handled knives that Jon does sell, take a look at his Zakuri knives.

[franzb69]

Jon does not sell Moritaka. If you're looking for reasonably priced, carbon, kurouchi, wa-handled knives that Jon does sell, take a look at his Zakuri knives.

with a lot better quality checking =D

[El Pescador]

If you're worried about QC issues wouldn't you actually be better buying from a secondary retailer who has a good return/check before shipping policy IE. Jon/Mark?

I'd rather let them fight it out with Moritaka directly than me.

+1. Moritaka's customer service/return policy is horrible. You can look at threads on the old board about it.

[mpukas]

I have the Moritaka 270 kiri-gyuto. I never use it any longer. I don't think mine has an overgrind issue, but the edge is dead flat, and I get accordianing because there are two high spots which create a large area in between that doesn't contact the board. I've tried several times to correct it, but cant' seem to get it just right so it cuts well. This isn't necessarily a Moritaka problem, as any knife that is supposed to be dead flat that isn't is going to have the same issue. Besides that, a knife that is that dead flat for such a large area is difficult to use.

I have other issues with the knife as well - the cladding is terribly reactive and rusts very easily. The kuro-uchi finish is not very durable and wears off easily, exposing more of the reactive cladding. The cladding won't take a patina and it stinks when I cut onions, cabbage, etc. I've found other knives that perform much better than the kiri-gyuto. The steel is very good though.

I'm not saying don't get one, but be aware of the issues you may encounter. If you want to try a Moritaka with a flatter profile, maybe consider the KS clone. Mark is sold out of them ATM, but he usually has them in stock.

[playford]

what about the stainless moritaka's? noticed those on ratuken?

[EdipisReks]

I have the Moritaka 270 kiri-gyuto. I never use it any longer. I don't think mine has an overgrind issue, but the edge is dead flat, and I get accordianing because there are two high spots which create a large area in between that doesn't contact the board. I've tried several times to correct it, but cant' seem to get it just right so it cuts well. This isn't necessarily a Moritaka problem, as any knife that is supposed to be dead flat that isn't is going to have the same issue. Besides that, a knife that is that dead flat for such a large area is difficult to use.

I have other issues with the knife as well - the cladding is terribly reactive and rusts very easily. The kuro-uchi finish is not very durable and wears off easily, exposing more of the reactive cladding. The cladding won't take a patina and it stinks when I cut onions, cabbage, etc. I've found other knives that perform much better than the kiri-gyuto. The steel is very good though.

I'm not saying don't get one, but be aware of the issues you may encounter. If you want to try a Moritaka with a flatter profile, maybe consider the KS clone. Mark is sold out of them ATM, but he usually has them in stock.

the holes in the edge are likely caused by the overgrind issue.