Moritaka AS Santoku 170mm

Seven centuries is a long time to be making blades, and the Moritaka Hamono workshop in Yatsushiro, Kumamoto Prefecture has been at it since the 13th century. Five generations of kitchen cutlery production have followed from that sword-making foundation, and the Supreme line is where that accumulated knowledge sits: Aogami Super steel (blue paper steel), soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the hand-forged blade to protect the handle joint. CKTG is the exclusive US distributor of the Moritaka line.

The santoku - Japan's knife of three virtues, designed to excel at meat, fish, and vegetables - is one of the most universally useful formats in the kitchen, and this 170mm version is built with uncommon attention to the grind. The 50/50 convex geometry thins toward the edge while introducing a slight convex shape that promotes ingredient separation without the aggressive hollow that makes some high-performance blades sticky on wet product. At 65 HRC the steel is capable of an edge most stainless knives cannot reach, and Aogami Super is slightly less reactive than simpler carbon steels due to the high alloy content, which means it builds a stable patina more quickly and behaves more predictably in a working kitchen. Weight is just 4.1 oz, which is part of what makes this knife feel so fast on the board.

What Customers Are Saying: The santoku has 11 reviews and the consistent theme is that this knife punches well above expectations. Reviewers describe it as razor-sharp out of the box, with several noting the edge quality rivals far more expensive knives. One professional sushi cook reports switching from a heavy Damascus santoku and finding relief from thumb joint strain within days - a direct result of the lighter weight. The kurouchi finish does wear through regular use and one reviewer notes it responds to acetone during cleaning, but this is treated as a minor note rather than a complaint. Multiple repeat buyers describe this as their third Moritaka, with reviewers consistently returning to the line. Several describe this knife as their best purchase in the category.

Care Instructions: Aogami Super is a reactive carbon steel, and the iron cladding is more reactive still. Wipe and dry immediately after use. Avoid leaving acidic foods on the blade. Apply camellia oil for longer storage. Hand wash only. Strop regularly between sharpenings and use quality water stones to maintain the edge at this hardness level. Each knife is made by hand so measurements may vary.

• Blacksmith: Moritaka Hamono
• Location: Yatsushiro, Japan
• Construction: San Mai, Hammer Forged
• Edge Steel: Aogami Super (Blue Paper Steel)
• Cladding: Soft Iron
• Tang: Stainless Steel
• Finish: Kurouchi (Black As-Forged)
• Edge Grind: Even 50/50
• HRC: 65
• Handle: Octagonal Magnolia Wood
• Ferrule: Buffalo Horn
• Weight: 4.1 oz (116 g)
• Blade Length: 171mm
• Total Length: 310mm
• Spine Thickness at Base: 3mm
• Blade Height: 46mm