Dude, you don't know how complex that question is. To really get the answer your looking for you need to set aside an hour or two, make yourself a drink, and do a site wide search for "Moritaka". Not being sarcastic, there's a lot of info out there, some contridictory, and if you don't checkout all of it you'll only get part of the story. Did this myself not long ago when I was thinking about buying a Moritaka AS kiritsuke/gyuto. I never did make a decission, was saved by a Yoshi on B/S/T. Happy hunting:funfunfunfun:
You just tripped the two biggest land mines on the forum. CKTG and Moritika.
The fit and finish on Moritaka, is hit and miss. Probably more miss then hit. They have a tendency to over grind the edge, creating a hole. Often times it can't be seen until the knife has been sharpened a few times.
One of the issues with CKTG, is that the owner and a few of his sycophants, think that the problem with Moritaka was created out by people who are not friendly to him or his site. The over grind has been documented by multiple users, so it is a real problem.
The Moritakas that I own, all have been excellent cutters. They are easy to sharpen and take a very keen edge.
Would I buy another one? Yes. If you have concerns about getting a possible lemon. I'd send it to Dave to have him check the knife out. If its bad send it back.
Jay
Thanks Jay, I kne wabout F&F probelms, didn't know about the grind problems. What would you buy for ~200 in terms of a good gyuto that takes a stupid edge?
You just tripped the two biggest land mines on the forum. CKTG and Moritika.
Jay
Mmm... just something to add to this. I love Shigeki Tanaka's and Hideyuki Tanaka's knives in blue steel, but the ginsanko gyuto that I got is not up there for me. The edge was a little wavy, but still very usable, and the steel isn't particularly nice to sharpen.
(Then again, I learned on another ginsanko knife that the Takenoko works wonders, but I didn't put the Tanaka gyuto on the Takenoko - I was too lazy that day to bring out that stone.)
I'd recommend going with one of the blue hagane gyutos rather than the ginsan one.
I couldn't see any gyuto's in blue steel #2 by Tanaka listed. Thanks for the info and links everyone. I'd never considered ebay before!
and these, I haven't tried them but a lot of the members have very good things to say about them http://stores.ebay.com/BluewayJapan...430447017&_sid=84335187&_trksid=p4634.c0.m322
I'm looking for something with a Wa-handle/d/octogonal handle that gets stupid sharp on stones.
IMHO, nearly all of the knives recommended here can get pretty darn stupid sharp on stones, but that depends on - more than anything, IMHO - how well you can sharpen (and partially what you're sharpening with). But how good a knife performs, e.g.,easily it cuts, releases food, or can hold an edge, feels, ease of sharpening, feel of sharpening (as mentioned above) etc., these are probably the more critical characteristics you want to consider.
That is a beautiful looking knife. Does it perform well?
Could be keen, if he's not, I'm in nz so not too far.
Pm me a price
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