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Japanese Knifes : Moritaka vs Kikuichi vs Takayuki

Poll Results: Most Reliable and Trushworthy Japanese Knife Brand

This is a multiple choice poll
  • 42% of voters (3)
    Kikuichi
  • 0% of voters (0)
    Moritaka
  • 14% of voters (1)
    Takayuki
  • 14% of voters (1)
    Suisin
  • 14% of voters (1)
    Tojiro
  • 42% of voters (3)
    Konosuke
  • 0% of voters (0)
    Oshishi
  • 28% of voters (2)
    Korin
  • 28% of voters (2)
    Kochi
7 Total Votes  
post #1 of 14
Thread Starter 

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.


Edited by Keev - 12/13/14 at 3:30pm
post #2 of 14
For $400 you'll have quite a selection.

What size are you looking for ?
Just the one, or are you looking for a couple ?
Any preference on steel or aesthetics ?
post #3 of 14
Thread Starter 


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

post #4 of 14
About the Moritakas: not sure whether its distributor has finally got the overgrind issues under control. I wouldn't take the risk.
About a kiritsuke tip: looks great, but you may be better off with a classic gyuto with some upswing and an arrow tip.
Edited by Benuser - 12/13/14 at 7:07pm
post #5 of 14
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.
post #6 of 14

I just get the feeling here in your case that you should talk to a chef who really knows Japanese knives, that of course would be Jon at Japanese Knife Imports.

 

 

Rick

post #7 of 14
Thread Starter 

Thanks for the suggestions and help.

I ended starting with one of this:

 

http://www.chefknivestogo.com/kiswwadagy24.html

 

I don't mind the Dasmacus, though I plan to use it quite a bit till i get my collection together.

 

Next knife would be a shorter petty/utility knife.

 

Any suggestions?

post #8 of 14

@Keev  I have basically a clone of that in 19c27.  The patterned damascus looks suspiciously similar. 

 

 

I know nothing for sure and it was sold as Goko, but a lot of the makers make stuff for multiple brands.

 

If it's anything like mine, I think you'll like it a lot!

post #9 of 14

That didn't take long, pros don't fool around I guess.  As to your petty, the one you have picked out is a great choice if this is going to see some heavy use as Blue#2 holds its edge well, and sharpens up nicely like AEB-L.

 

 

Rick

post #10 of 14
Thread Starter 

 

it does have some eerily similarities.. :D . this one is a laser out of the box. won't be using it at work till I get some new cutting boards. :chef:

post #11 of 14
Thread Starter 

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...

post #12 of 14

As to a unique kinda utility, these are working knives in the supersteel SRS-15

http://www.japaneseknifeimports.com/kitchen-knives-14/kitchen-knives/gesshin-kagero.html

 

 

Rick

post #13 of 14

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

post #14 of 14
An usuba is a very specialized knife. Far from an all purpose vegetable blade.
Edited by Benuser - 1/9/15 at 5:30pm
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