I have a Moritaka Petty 150mm in Aogami Super Steel. it's not that old, about a month. It comes in a kind of "two-tone" finish, i.e. silver on bottom and black on top. the black on top seems to be wearing off. Is this normal? I have always owned some old carbon knives of one tone, or stainless, like the shun knives, so i don't know.
While I'm at it, I checked out the 6" Bob Kramer chef in carbon. The handle is too fat for me, but I like the depth of the blade where it connects to the handle, from top to bottom of heel (not thickness, but height or depth, whatever it is called) Also the Shun 6" chef, but I want carbon, and not a Santouki. I like a point.
Note, I am not crazy about these small, octagonal handle on a lot of Japanese knives. I do like the Shun D shaped handles, but not the VG-10 steel.
p.s. I was pretty set on the bob Kramer, but when I held it in my hand did not like the feel.