Moki knives of Japan -- Banff???

D

Dieselashi

Joined
Feb 12, 2010
Messages
98
'Morning,

After playing around with my Izula for about 2 months and having dutifully injured my fingertips with it, I'm don't think it was the knife I was looking for when I purchased it. Seems to me that it's too thick for what I like to use a knife for (apples, mainly, and other slice-y fruits and vegetables) and tends to split materials rather than cleanly cut them, I feel its a little too "wilderness-tactical/survival"-ish for me as well.

I came accross Moki knives the other day, read that they are a premier private and contract manufacturer for a number of companies and am curious about the Banff (medium) model. Does anyone have one? Standard questions, really -- is it nice in the hand/comfortable to use, a nice slicer, how's the sheath, etc.

In any event I'm sure going to buy one for myself and if no one else around here has one then I guess I will have to put up the initial review. Is Knifeworks decent to deal with? Thanks everyone!

http://www.moki.co.jp/usa/big/1110.htm
 
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This is not from personal experience but from what I've read on here that non-stainless steel knives can make food taste funny. Hope that doesn't happen with this knife.
 
Moki Knife company is an excellent maker in Seki-City, Japan. They are owned and operated by the Sakurai family and they are in their 4th generation.

sal
 
Moki indeed offers perfect quality. I have two Moki folders and they are as precisely made as any knife from any other company.

However, the one you are interested in is still 3mm thick. For the true food-related "sliceability" that you are after, perhaps you want to look for something closer to 2mm thick.
 
The Banff is right up there at the top of my current wish list a lovely looking little fixed blade in the perfect steel - I like their folders a lot too
 
I dunno. No personal experience with the Banff but going from 5/32 to what's roughly 1/8 isn't that big of a leap in performance. You should look more towards 3/32 or even 1/16 inch thick to get any real gain over the Izula IMO.
 
Thanks for your input all,

Yes that's true that going from ~5/32 to ~4/32 is probably not going to be a huge advance in apple-slicing performance... :(

Nevertheless something about the Izula, it seems, compels me to cut myself more than with any other knife I own and after going back and forth on whether I like the carbon steel and the coating or don't, I think it's come down to it that I don't really care for it and in the professional environment where I work I don't feel comfortable using a "black" knife. That's probably silly, but my prejudices have cemented themselves. Maybe the mirror-polished blade will have less friction, too.

In all honesty though as much as I think I like the Izula (it's really quite handy) I find myself not using it more than using it. VG-10 (my favorite!), micarta, and a leather sheath...mmm... classy. Do I really need to keep convincing myself?

How about dealers... as I mentioned before is knifeworks a reputable source? Moki doesn't seem to be as widely distributed as some other brands.

I'll be sure to post a nice review when I've got it in my hands.
 
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