Moriya Munemitsu Gyuto 180mm Gingami #3 Stainless Steel

Sharpest stainless knife I've used, even sharper than a lot of carbon steels, too

Posted by Unknown on 23rd Mar 2021

There's a stigma around stainless knives as not being as sharp. . . but I wondered if the makers of both the carbon and stainless steels themselves could do a great job heat treating, and the answer is "yes!".

It's one of the sharpest knives I've ever used (somehow!), even compared to carbon steel stuff. The handle shape fits really well, and the butt part of it doesn't have a super aggressive "hook" shape to it, which makes it easier to hold. The handle near the front has a small gap that I can fill sometime with some type of putty or glue, but this is about as solid and perfect of a knife as they come.

The knife is convex on the right side, and a lot more flat on the left side. The bevel is almost entirely on the right side, so lefties might have to special order for a differently sharpened version. The knife doesn't feel outrageously hard, but it sure does get super sharp. The rounded choil profile makes this really comfy and prevents pinching on my finger when holding the knife. Because the knife is really thin it goes through a lot of food really well. The bevel isn't as narrow as some other knives, which helps with durability and toughness, but thinning that down is something I can do over time, too, if desired (toughness is better for most users though).

The tip does get really thin, and there's great taper, though the knife can feel a bit thin compared to others. I do like that it's lighter though, without the metal bolster.

Really though, its one of the most outstandingly sharp things I've used. Not quiiittee the level of unshu yukimitsu's white 1 (. . . probably my favorite sharpest steel), but surprisingly better than most steels, both carbon and stainless. Definitely my favorite stainless steel and heat treat combination. I do like it better than Ashi hamono's swedish steel.