We have had a chance to use these a few times - excellent quality, and the write up on Paul's Finest actually helped me to select them. Particularly the explanation regarding the lack of serrations. Was very helpful, and the knives are great.
thanks!

Works great. Very happy with this. I start with this 500 and finish off with a 1000 grit stone.

My knives have never been so sharp. I have a 500 grit stone, then finish with this 1000 grit stone. Works great.

This gyuto is just excellent in every way. The weight, the handle feel, the sharpness. Just incredible. It also came so sharp that I can cut a zucchini holding it in the air and pressing it against the knife which I realized was easier than slicing over a cutting board. I recommend this knife 1000%.

I purchased this stone to complete my Shapton Pro set, as I also own a pair 1000 and 5000 grit stones. As I am new to the sharpening world, I was a little unsure if I needed a lower grit than 320 but I am happy to report that I was able to successfully grind out a couple of small chips on a couple of my knives. I definitely feel like I will be using this stone first for all of my sharpening needs, whether or not this is any damage on the blade. I feel like my knives have never been sharper than when I started with this stone.

I've now been fully sensitized in the "benefits" of sharp knifes for kitchen duties! It has meant on what types of knifes are needed for what cutting jobs, what works for the wife/boss and (as we're both in our 70's), what are the key kitchen tools to have as we reduce our footprint but still embrace cooking as a daily joint activity!

Learning how to keep knifes sharp is as important as picking the right kind and quality of knifes. I have 3 of the Wusthof Classic Ikon Creme knifes now, (replacing others in the drawer). They are beautiful to look at, for the wife, firmly hold, (that look of ancient bone handles with out any creatures being killed is classic), but most importantly, they maintain a high degree of sharpness and are easy re-sharpened to a wonderful edge better than those I have fought for in other "good steel" knifes.

Perhaps it's my sharpening style maturing. I use the EdgePro sharpening system, (also sourced from Pauls Finest), Maybe I have finally tuned in the stone angle correctly, got my strokes pressure on the stone lighter, number of strokes, etc, whatever the change, (I cannot pin down exactly what I am doing different), but the sharpness the of the boning knife when I received it had me go back to my other knifes and re-sharpen to try and match the razor I had just received. I also have the Idahone Ceramic Sharpening Rod, Fine, 10" which I use quite religiously, and all knifes have protective sheeves when going back into the drawer!

Investing in good knifes is as important is the upkeep of them. Having sharp knifes in the house is an important responsibility. When you embrace the payback of pre-honing your knifes before use, of knowing that starting at 400 grit, (not 220 to "find the angle), and going up to 2,000 or more if time allows, does have benefits and pride for me.

Starting with good steel is paramount in my humble opinion and the Wusthof knifes are my choice, ( I have the Sakai Takauki 33-layer Damascus Petty 5.9" and other vendors knifes but the Wusthofs get the most daily use in our house). The protective bolster on the Wusthof's, is a good safety feature for those less sensitive to how to handle a sharp knife and provides the space to hold the knife, (they are well balanced), without getting too close to the blade. The Sakai does not have this feature and when dicing garlics or other smallish items, it is excellent but must be treated with proper holding techniques.

Over-all, these are an excellent family of knifes, modern and definitely, something I would pass down as heirloom and I hope well received!

How devoted do you have to be to uphold a family business to prosperity for 27 generations ? Moritaka-devoted.
Their heat-treatment gives their Aogami Super steel unparallelled hardness for maximum edge retention.
Treat it with the respect it deserves : don't cut through bones or frozen food, wipe it dry after every use and you'll never have to worry about rust.
This knife is my every day workhorse and, for the price, it's amazing. I was appaled when I had a very small rock hit the edge while chopping some parsley, but the edge didn't chip at all!
Amazing quality and functionality. However, fit & finish could be better. Then again, it's a rustic knife at a very affordable price (so, still 5 stars). There were some gaps in the handle where the tang is fitted, so I used some wax to fill it up.

Many thanks to the Paul's Finest team for keeping prices so low on such an amazing line of knives.
Highly recommanded for professionnals & home users alike.

Moritaka products are so underappreciated. This Santoku is quickly becoming another favorite workhorse. Holds its edge like a champ. It's light and so well balanced too. I wish Moritaka made a sake-kiri or a funayuki too. Everything they make is simply "top shelf".

Like all Naniwa products this one works! Removes spots and corrosion with ease. Have a stain on your dutch oven? Works on that too!