Moritaka 180mm Aogami Super Deba vs Tojiro 180mm Aogami Super Deba

If I am not mistaken, they are both western debas with a 50/50 grind. Personally I think the Moritaka is a nicer looking blade. I do really like all of the Tojiros that I own though.

I don't have either nor do I have a deba... yet. For that much I would be looking at a true single bevel deba instead. The guys who Import Japanese Knives (specific site- you can figure out) sell a few excellent single bevel option in that range.

Just my 2cents.
 
Hm, I thought they were both single bevels. I will investigate

Gash Dern It.

The moritaka IS a 50/50. Thats annoying. The tojiro is single.

Would you be able to recommend a couple of deba's from those guys that import JapaneseChefsKnives ?

I have a tojiro white steel # 2 nakiri and LOVE it. Is the AS that much better? I wanted to give the steel a try. I'm tempted to just get the Tojiro White Steel#2 Deba at half the price as the AS.
 
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AS is less reactive and doesn't rust as easily but it is still a high carbon knive so you do have to take good care of it. AS takes a little more effort to sharpen, stays sharp a little longer and doesn't get quite as sharp but on both accounts, it is still very easy to sharp and gets incredibly sharp. I my experience once you have a good patina w#2 is very similar to AS. Kind of toss up for me. I really like w#2 and don't mind touching it up on a regular basis since it only takes a couple on minutes, literally.

I have a few of the inexpensive Tojiro w#2 knives also. They are a great value. Personally, I wouldn't buy a super low end single bevel. They tend to have uneven grinds and could take quite a bit of work to get them up to being used. If you are like me, I don't have a ton of experience with single bevel knives and the thought of doing major tuning is not appealing to me.

I would most likely buy a gesshin ukaru (w#2). It is a Yoshihiro that has been built to Jon's specs. He makes sure they are very well finished and stands behind them. Email him, he is a great guy to deal with. If you get it from him, have him do the finish sharpening.

If you are wanting to try out a AS blade, I fully recommend the Zakuri line. They are a fantastic value.
 
Moritaka does not make true single beveled knives, so their deba is a double as suggested above. Also, you can find many threads and complaints about overgrinds being common...I had a petty a few years ago and it had a slight issue with this that would just be exacerbated over time with regular sharpening.

When it comes to the deba specifically, you'll hear two different trains of thought: some say to not skimp on a cheap one, while others don't see spending a lot on a knife for fish butchery only (they get a nice yanagi for clean slicing)

I would personally get the Masamoto KK deba if you willing to spend just over $200.
 
Less eggshells to walk on BF than there. lol - account disabled ... Not even a single courtesy infraction warning nor reply to my 'why' email.
 
bluntcut said:
Less eggshells to walk on BF than there. lol - account disabled ... Not even a single courtesy infraction warning nor reply to my 'why' email.
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Sorry you had a tough time at KKF. First I have heard of issues over there. BF is a very friendly forum and very welcoming too.
 
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