Got some more Moritakas from Kumamoto, Japan!!!!  These things are badass.  The 210mm deba on the left is heavy.  But the balance and feel of every Moritaka I’ve gotten = incredible.  And I like big knives.  The petty knife in the middle is something I don’t really use too much (detailed work).  I’m more into the butchering whole animal, use big pig knife type of eater.  Then, I needed a longer yanagiba for bigger loins of fish so they can be cut in one slice.  The difference between these Moritakas and my other ones is well…nothing.  They have the nice octagonal handle, and the darker rosewood.  The ones currently sold in the US only have the light wood.

Some food will be chopped up soon.


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