All,
These are both two great knives that I have zero qualms keeping except I just have too many.
I got this based on their reviews. It is an excellent cutter with solid food release. Takes a fantastic edge and is nice and nimble in the hand. Bought for $240 and selling for $200. I am the original owner and have only stropped it.
I got this as a lark to try out. This is a house brand knife for Epicurean Edge that is made by Yoshikane (per EE's owner). Well, it cuts like a Yoshi, great convex grind with a healthy flat spot. I have several Yoshis already and it cuts just as good at a great price. It had an excellent edge on it. I have only done test cuts so I don't get attached. I bout it for $220, it is basically new, and I am selling for $200 TYD.
Moritaka (the last picis the K-tip from the top)
These are both two great knives that I have zero qualms keeping except I just have too many.
| Moritaka | K-tip Gyuto | $200 | Aogami Super - Iron Clad | 240 | 49.7 | 193 | Magnolia and plastic | https://www.chefknivestogo.com/moritaka13.html | Tsunehiro Moritaka |
I got this based on their reviews. It is an excellent cutter with solid food release. Takes a fantastic edge and is nice and nimble in the hand. Bought for $240 and selling for $200. I am the original owner and have only stropped it.
| Kumagoro/Yoshikane | Gyuto | $200 | Takefu V2 - carbon clad | 241 | 48.3 | 215 | Ho wood and horn | https://www.epicedge.com/shopexd.asp?id=84321 | Yoshikane Hamono |
I got this as a lark to try out. This is a house brand knife for Epicurean Edge that is made by Yoshikane (per EE's owner). Well, it cuts like a Yoshi, great convex grind with a healthy flat spot. I have several Yoshis already and it cuts just as good at a great price. It had an excellent edge on it. I have only done test cuts so I don't get attached. I bout it for $220, it is basically new, and I am selling for $200 TYD.
Moritaka (the last picis the K-tip from the top)
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