Moritaka AS Kiritsuke 210mm

The kiritsuke is a demanding format - longer and more angular than a gyuto, with a flat profile that suits push and pull cutting but makes rocking through herbs less natural. Moritaka Hamono has approached it with the same 50/50 symmetric grind used across the Supreme line, which removes the traditional left-handed bias of most kiritsukes and makes this knife fully ambidextrous. At 210mm it is also notably compact for the format - most kiritsukes start at 240mm, and this shorter version is a genuine option for cooks who like the profile but work in tighter spaces or prefer less blade forward of the grip. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line.

The core steel is Aogami Super (blue paper steel), clad in soft iron with a kurouchi (black as-forged) finish and heat-treated to 65 HRC. At this hardness the steel holds a genuinely exceptional edge and takes very steep bevel angles - one reviewer reports running it at 10 degrees. The convex grind geometry gets thin behind the edge and does good work separating ingredients. Weight is 5.1 oz and blade height at 45mm is well-proportioned for the format. The stainless tang is welded to the blade before handle installation, protecting the joint. The octagonal ho wood handle with buffalo horn ferrule seats at the natural balance point in a pinch grip.

What Customers Are Saying: The kiritsuke 210mm has 10 perfect five-star reviews and the level of enthusiasm is striking. Professional sushi cooks describe it as the best knife they have used for daily service work. Reviewers consistently praise the out-of-the-box sharpness, with several describing razor-level performance on arrival, and multiple owners report that a brief session on the stones brings the edge to a level that holds through long service shifts with only stropping. The flat profile earns specific praise for herbs, garlic, onions, and slicing cooked proteins. One reviewer describes it as their go-to for virtually every task and would not work without it. The balance point lands exactly at the pinch grip on multiple reports. The 210mm size is called out as genuinely useful for smaller kitchens.

Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Keep away from acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones - the high hardness rewards good technique and stropping keeps the edge performing between sharpenings. 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 Ho Wood
• Ferrule: Buffalo Horn
• Weight: 5.1 oz (145 g)
• Blade Length: 208mm
• Total Length: 355mm
• Spine Thickness at Base: 3mm
• Blade Height: 45mm