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Thread: Moritaka Gyutou versus Masakage Koishi AS

  1. #1

    Question Moritaka Gyutou versus Masakage Koishi AS

    Looking for some input on these two knives.

    Checked out the masakage today in a shop and it was very nice but at $300 is a bit pricey (I am a student / home cook).

    http://www.knifewear.com/knife-family.asp?family=35

    also looked at the Masakage Mizu but the handle seemed a bit cheap
    http://www.knifewear.com/knife-family.asp?family=19

    the moritaka @ $130 is less than half the price

    http://www.sliceandsear.com/moritaka...ife-8-3-210mm/

    can any one help inform my choice? i read about some qc control issues with the moritaka but those were very old posts

    thanks a lot!

  2. #2
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    Apples and oranges. The Masakage Koishi you reference in the link is Aogami Super clad in stainless. The Moritaka is Aogami #2 clad in soft iron. They really are not comparable knives.

    Remember, you likely get what you pay for.

    As far as issues with Moritakas, if you know what you are looking for and can inspect the knife and ensure it is a good one, they are pretty decent knives.

    Rick

  3. #3
    Senior Member Benuser's Avatar
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    I'm sorry to say the overgrind issues with the Moritakas haven't yet been responded adequately, still occur, and are hard to detect visually.

  4. #4
    fair enough, then I guess I should really be asking how the mizu and the moritaka compare. I liked the mizu accept for the plastic collar, felt cheap.

  5. #5
    Quote Originally Posted by Benuser View Post
    I'm sorry to say the overgrind issues with the Moritakas haven't yet been responded adequately, still occur, and are hard to detect visually.
    could this be resolved by a knife sharpener with a grinding stone?

  6. #6
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    No.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
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    Senior Member Benuser's Avatar
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    Quote Originally Posted by jonhaber View Post
    could this be resolved by a knife sharpener with a grinding stone?
    There is no real solution for an overgrind. In some - rare - cases you may thin along the edge to level with the overground section, but that will radically change the blade's geometry and cause wedging.

  8. #8
    Senior Member Benuser's Avatar
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    I think Spike C's answer was more appropriate...

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    Quote Originally Posted by jonhaber View Post
    fair enough, then I guess I should really be asking how the mizu and the moritaka compare. I liked the mizu accept for the plastic collar, felt cheap.
    The Moritaka problem is pretty well documented in this thread: http://www.kitchenknifeforums.com/sh...itaka-how-long

    As I said, if you are confident that you can inspect the Moritaka you are going to buy and make certain that it is a good one, then go for the Moritaka. Otherwise, look elsewhere. If the plastic ferrule bothers you, have you considered another line? JCK carries the Fu-Rin-Ka-Zan line of knives, shirogami clad in stainless. From what has been reported, the thinner version is a pretty decent knife. http://www.kitchenknifeforums.com/sh...-Ka-Zan-of-JCK

    Rick

  10. #10

    ecchef's Avatar
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    Maybe it's just the photo, but that Masakage profile looks like a continuous arc.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

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