Knife Unboxing: Moritaka AS 250 mm Gyuto 

It's very Lovely to see how your eyes tell how much happiness you have for all this. And I am referring to your eyes in this video for your new fantastic looking knife :).

Just got a Moritaka AS 240mm kirutsuke and a 165 AS 165 Nakiri. Love the rustic look myself, and can’t help but feel the history in the blades. Such a a great value for the steel and forge. Can’t wait to learn each 😊

Nice unboxing vid! My Moritaka kiritsuke arrived much the same. A very smooth and pure edge but only around 205ish Bess. I think the actual score was 204. They definitely send these out with sturdy but extremely smooth edges. After one thinning and a quick 4k/8k sharpening (about 2 passes per side each) and a little stropping, it hit around 70. I've thinned it three times now on the 1k before sharpening and it just gets better each time. Incredible steel for the money. The edge is incredibly durable even sharpened around 8 dps. They are great workhorses.

Nice perfect knife

Keep them coming man. Love it

Thanks for sharing I like the Bess testing too.

I generally don't care about out of the box sharpness, and Moritakas are one of the best canvasses for a little thinning and bevel polish that makes them really compete with knives double or more the price.

I also have both knives. I got the Masamoto in 2014? and the Moritaka in 2017. Due to the popularity of the Masamoto I was not able to purchase a second Gyuto for my daughter's use. However, when I picked the Moritaka I found it to be an excellent value for the experienced user.

Cool. Soon I hope I can buy one

Moritaka Hamono knives are marvelous, pricing is also crazy low. Probably the only carbon steel knives I would buy.

What a beauty

Excellent video!

Hi Man, Great video once again ! A bit disapointing on the cutting test and the blueberry test but hey, it's a workhorse not a lazer after all. If I may give a small suggestion/advice for the next cutting test - after cutting veggies , whipe up your blade before you do the cut paper test. The moisture and the liquid from the Onion affect the performance. Keep em comming :)

Damn nice looking knife. Hope i could have 1 of that.

Good Stuff! I've been contemplating the 270mm version of Moritaka's AS Gyuto for about a year. Because of how thick it becomes as you move from the edge to the spine, even though I considering it an extremely appealing knife, I've held off. I was fortunate enough to snag the last Massakage Koishi AS 270mm Gyuto, and I could not be happier. It's extremely thin behind the edge, and then tapers off to about 2.5-3mm towards the back of the spine. The main issue ATM, is that the bevels are so small, that I am not yet confident that I have the skill to be able to feel the bevels as I sharpen it for the first time, so I'll wait until I've had more practice with some inexpensive knives. I know the Moritaka's can be effectively thinned, but it would just break my heart to start grinding away on that beautiful kurouchi finish they put on them.

Honestly after being a knife aficionado for such a long time I wouldn't judge a knife for out of the box sharpness,right? There's much more to it.

this has become a really popular profile. Konosuke makes a nice one, but the Mizuno one in blue 1 is my choice for this shape. personally I find it too narrow, I like up in the 53mm or taller region :/

That knife is very sharp, but I’m surprised it didn’t come sharper, I would love to see a part 2, I don’t believe it would even compare to KS. But, it cost half as much and could potentially be more “work” friendly. Regardless keep em’ coming!

How is the knife performing now? Would you buy it again?

Awesome 👏🏿