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Most Reliable and Trushworthy Japanese Knife Brand

  • Kikuichi

    Votes: 3 42.9%
  • Moritaka

    Votes: 0 0.0%
  • Takayuki

    Votes: 1 14.3%
  • Suisin

    Votes: 1 14.3%
  • Tojiro

    Votes: 1 14.3%
  • Konosuke

    Votes: 3 42.9%
  • Oshishi

    Votes: 0 0.0%
  • Korin

    Votes: 2 28.6%
  • Kochi

    Votes: 2 28.6%

Japanese Knifes : Moritaka vs Kikuichi vs Takayuki

10K views 11 replies 5 participants last post by  chef kudo 
#1 · (Edited)
Getting my first 'proper'Japanese Knife. Though not a noob, the more i learn the more questions arises. :-D

Been cooking over 20 years, and kinda new and a little overwhelm trying to figure what would be best to purchase.

Have used and owned about everything else, henckel, wusthof, global, shun among others.

Preference: something with a thin, longer blade, preferably with a Japanese edge, right handed, Japanese handle

Just was curious what would be the top brands to choose under $400 a piece.

Please ANY correct advise would be appreciated. Assume I am an idiot and know nothing.
 
#3 ·
Thanks I did read back a little on the forum. I realize this question been asked many many times.

I want something that would last so hence spending a little more $$.

I lost most of my knifes when my tools were stolen.

Just working with my wusthofs from home.

Would like a kiritsuke 240mm:

http://www.chefknivestogo.com/moritaka13.html

a petty 105:

http://www.chefknivestogo.com/tskabl210pe.html

a deba 180mm

http://www.chefknivestogo.com/moritakadeba1.html

a gyuto 210mm(steel Damascus) over the course of a few month

http://www.chefknivestogo.com/kiswwadagy24.html
 
#4 · (Edited)
There has been some contention over an over grind issue with the moritakas. Don't know if this is still an issue.
I actually bought a 210 moritaka from cktg a year ago and I have no problems with the grind.
I do find it a very flat knife more in line with a nakiri than a gyuoto, that puts me off considering a 240. Just my personal preference.
Other than that very nice knives, thin, light and good steel. Easy to sharpen.

Konosuke HD2 is a very well thought of line of knives.
I have a 270 suji and like it a lot.

I'm sure you'll get plenty of other recommendations.

Ah, I see that Benuser beat me to it.
 
#10 ·
Thanks for all the input and suggestions!

Holding off on the petty for now.

Wont be getting the kiritsuke,

but looking at this 2 knifes next:

http://www.chefknivestogo.com/moritaka1.html

http://www.chefknivestogo.com/moritaka.html

An all purpose vegetable prep Nakiri and a general protein slicer sans bone.

They are both double edge which would prob work better for me at this moment.

I'm reading about the grind issues on Moritaka, I am willing to take the chance.

Partly, because I can get them at a decent price.

Would like a Deba, Boning, and Short Utility next.

Would appreciate Any comment , suggestion or experiences you can share...
 
#12 ·
I have experience with

- Yanagi

- Deba

- Usuba

- Gyutou

- Sujihiki

You need Deba and Usuba.

I didn't know anything about "Sujihiki" till about 10yrs ago.

I am using "Takayuki INO x 240" as my main tool. I recommend this if you need to work/move fast.

if not, Konosuke.

Masamoto is the king.

Kikuichi was good.

Sakai, fine.

Konosuke, Wow

here is the link for Japanese vender in LA.

Hope this helps.

http://www.lamtc.com/

Best
 
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