Moritaka AS v Gesshin Ginga
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Moritaka AS v Gesshin Ginga
I was hoping to get myself something new for the Birthday, but I'm being indecisive. I thought I would reach out and see if I could get some help swaying my decision a certain way. I currently have a bunch of Gyutos, a Moritaka Suji and recently got a Gesshin Uraku ss 150mm Petty. I initially got it for breaking down chicken, but I continue to reach for it more and more when doing veggie prep. That purchase led me to think maybe a new carbon petty would be nice for the veggie prep, leaving my Uraku for just chicken. I first found the petty too small for my larger hands, but adapted pretty quickly. I am wondering if a larger petty, 165-180, would suit me better or if it would make no difference in the hand area if the blade height does not lend me any more clearance. Also, Nakiris have interested me, making my indecision worse.
What I really want is a thin razor sharp blade, something that runs through onion horizontally with ease. something to be a quick go to knife. After looking a bit, combined with my past experiences, I narrowed down to two producers, and two types.
- Gesshin Ginga vs. Moritaka AS
and
- Petty vs Nakiri
Any input would be greatly appreciated, pros and cons, or other suggestions.
PS; HEEELP!
Thanks,
KC
What I really want is a thin razor sharp blade, something that runs through onion horizontally with ease. something to be a quick go to knife. After looking a bit, combined with my past experiences, I narrowed down to two producers, and two types.
- Gesshin Ginga vs. Moritaka AS
and
- Petty vs Nakiri
Any input would be greatly appreciated, pros and cons, or other suggestions.
PS; HEEELP!
Thanks,
KC
- Kit Craft
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Re: Moritaka AS v Gesshin Ginga
Two very, very different knives! If you go Ginga my suggestion would be the 180 gyuto because these knives run small, significantly, and it would make for a great petty. With that line I also suggest stainless because the both the stainless and carbon run soft but the stainless has noticeably better edge retention.
That said, I have a Moritaka petty that I ordered direct from Japan as one of my first knives long ago and I love it as well.
One is a laser and the other is more of a workhorse. The Moritaka will have loads of character but can wedge on some things. The Ginga will not wedge and has little to no character but flat out works at damn near everything.
Man...tough call.
That said, I have a Moritaka petty that I ordered direct from Japan as one of my first knives long ago and I love it as well.
One is a laser and the other is more of a workhorse. The Moritaka will have loads of character but can wedge on some things. The Ginga will not wedge and has little to no character but flat out works at damn near everything.
Man...tough call.
Re: Moritaka AS v Gesshin Ginga
Greetings and welcome to the forum. Motitaka makes excellent knives. May I suggest the Moritaka AS Bunka 170mm. It is for me that thin razor that flies through onions and is a good small go-to for general kitchen duties. It gives you more clearance than a petty and has a flat edge profile like a nakiri. AS steel is tops.
https://www.chefknivestogo.com/moasbu17.html
If you are open to another maker, the Harukaze AS Wa Gyuto 180mm will be a awesome choice.
https://www.chefknivestogo.com/haaswagy21.html
https://www.chefknivestogo.com/moasbu17.html
If you are open to another maker, the Harukaze AS Wa Gyuto 180mm will be a awesome choice.
https://www.chefknivestogo.com/haaswagy21.html
- Jeff B
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Re: Moritaka AS v Gesshin Ginga
Like the bunka suggestion gladius.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
Re: Moritaka AS v Gesshin Ginga
What other gyutos have you used, what do you like from them, and what are they not doing for you? This request is a little tough to answer because the Ginga does objectively fit it as asked, but I'm not sure it is the best or even a good choice. A Ginga petty is prohibitively short at the heel for board work. I think the suggestions above are good possibilities and any reflections on those could help, too. You might even be best served by a gyuto here.
I have another knife you might look up, a Gihei blue #2 tall petty. I adore mine for the sort of things you mention. It is just tall enough for most anything but small enough to serve as a utility knife.
I don't find a nakiri to shine as a quick, go-to knife. Mine come out only for larger cutting sessions. They're fun, though, and are good ways to try a blacksmith's full height knife for leas than a gyuto.
I have another knife you might look up, a Gihei blue #2 tall petty. I adore mine for the sort of things you mention. It is just tall enough for most anything but small enough to serve as a utility knife.
I don't find a nakiri to shine as a quick, go-to knife. Mine come out only for larger cutting sessions. They're fun, though, and are good ways to try a blacksmith's full height knife for leas than a gyuto.
Re: Moritaka AS v Gesshin Ginga
I like the gihei tall petty and the moritaka bunka suggestions. Hmnm something quick and easy to grab that flies through onions, a shibata bunka? I do love moritakas AS steel, phenemonal. I could see why u would want more of it!
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Re: Moritaka AS v Gesshin Ginga
Thanks for the input guys, I really like the idea of the bunka. I'd get to stay with the moritaka as, get the knuckle clearance I need, and sounds like a very sharp knife with good food release.
Re: Moritaka AS v Gesshin Ginga
Sounds like a good choice!Reichgelt1990 wrote: ↑Fri Mar 09, 2018 9:35 am Thanks for the input guys, I really like the idea of the bunka. I'd get to stay with the moritaka as, get the knuckle clearance I need, and sounds like a very sharp knife with good food release.
- Jeff B
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Re: Moritaka AS v Gesshin Ginga
Fun to try different style knives too.
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.