This Moritaka Kiritsuke measures 270mm on the blade and features an attractive yew handle. The knives we sell by Moritaka cutlery are made from Aogami Super Steel with a RC Hardness of 64. Aogami Super Steel is prized for its ability to take a very steep, sharp edge. These knives are reactive and will oxidize and rust if not properly cared for. Simply drying the knife after use will help prevent any problems. All come with 50/50 bevels on the edge.
Love this knife,came sharp out of the box,was easily made sharper.
Fairly thick knife,which is rare among Japanese knives. Slight wedging on a large onion,but that added heft makes the knife a great workhorse.
Can smash & mince garlic with ease,yet can still slice a tomato so thin you can see through it.
Best all around knife I own.
By: Michael Pukas
Iíve had this knife for several weeks now and I absolutely love it! Itís got a very straight edge with a small amount of curve towards the tip,which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board,slicing,peeling and chopping tasks.
I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness,edge retention and resistance to corrosion,and itís usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade.
The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip,but otherwise itís very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling,but find I have to lighten up quite a bit as Iím working or the blade will cut into the board and stick in it. The knife is overall quite light,but is a tad blade heavy.
Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyutoís,and I find myself grabbing for this one more often that the others. I use it for nearly everything Ė mincing herbs,crushing garlic,slicing & dicing shallots,julienne veg,and slicing meats. Highly recommend!
This is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine.
this is a knife for knife enthusiasts,to be sure. it needs a lot of TLC but is more than worth it.