Aogami Super is the finest alloy in the Hitachi blue paper steel family - enriched with tungsten, chromium, and vanadium for exceptional edge retention and a sharpness potential that stainless steel cannot match at comparable hardness. Moritaka Hamono heat-treats it to 64-65 HRC - a demanding standard that produces edges capable of very steep bevel angles and long retention. Five generations of kitchen cutlery production in Yatsushiro, Kumamoto Prefecture have refined the formula: soft iron cladding, kurouchi finish, convex 50/50 grind, stainless tang. CKTG is the exclusive US distributor.
The 210mm chuka bocho is the larger format in the Supreme line - more blade length and height for cooks who work with bigger quantities. At over a pound this is a serious knife with weight that makes push-cutting through large volumes of vegetables and proteins genuinely effortless. ABB calls it definitely worth it - Moritaka never disappoints. Aogami Super at 64-65 HRC, kurouchi, iron cladding. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: One five-star review from ABB: Moritaka never disappoints, and this vegetable cleaver is definitely worth it.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
The 210mm chuka bocho is the larger format in the Supreme line - more blade length and height for cooks who work with bigger quantities. At over a pound this is a serious knife with weight that makes push-cutting through large volumes of vegetables and proteins genuinely effortless. ABB calls it definitely worth it - Moritaka never disappoints. Aogami Super at 64-65 HRC, kurouchi, iron cladding. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: One five-star review from ABB: Moritaka never disappoints, and this vegetable cleaver is definitely worth it.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
- Maker: Moritaka Hamono
- Location: Yatsushiro, Kumamoto Prefecture, Japan
- Exclusive: CKTG Exclusive US Distributor
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Paper Steel)
- Cladding: Soft Iron
- HRC: 64-65
- Finish: Kurouchi (Black As-Forged)
- Edge Grind: Even 50/50 Convex Double Bevel
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
- Tang: Stainless Steel Welded Tang
- Weight: 1 lb 2.4 oz (524g)
- Blade Length: 210mm
- Spine Thickness at Heel: 5mm
- Blade Height: 100mm
Reviews
2 review(s) WRITE A REVIEW (Reviews are subject to approval)
Moritaka 210mm Cleaver, June 15, 2026Posted By: Thomas J.
I’ve been a knife geek and home cook for a long time. I’m a cleaver fan and have used the subject cleaver for over 5 years.
I’ll preface this review by mentioning in passing the heart of a Moritaka blade is hand clad and hand forged Super Blue steel hardened to 64-65 RHC. That’s pretty special, hard but resilient, takes a screaming edge!
I use a cleaver almost daily and find that 210 mm is the sweet spot for blade length. Blade height is typically a bit less than half the length and this is pretty standard.
However, cleavers vary greatly in weight. I class those near 8 oz. as light, 12 oz. as medium, 16 oz. as heavy and 24 oz. as very heavy or specialized.
Based on the above, the Moritaka 210 mm is a heavy cleaver well suited for dense vegetables, chicken or duck bones and beef or pork cartilage. I have never used mine on beef or pork bones but believe the edge angle could be adjusted to reduce potential chipping.
In closing, I don’t use this cleaver very often because I find it fatiguing to use for more than an hour at a time but think with regular use one would get used to the weight. Weight definitely reduces the force required for push cutting.
I’m giving this cleaver 4 stars because of heavy weight. Pairs nicely with a Moritaka AS Bunka or Petty!
I’ve been a knife geek and home cook for a long time. I’m a cleaver fan and have used the subject cleaver for over 5 years.
I’ll preface this review by mentioning in passing the heart of a Moritaka blade is hand clad and hand forged Super Blue steel hardened to 64-65 RHC. That’s pretty special, hard but resilient, takes a screaming edge!
I use a cleaver almost daily and find that 210 mm is the sweet spot for blade length. Blade height is typically a bit less than half the length and this is pretty standard.
However, cleavers vary greatly in weight. I class those near 8 oz. as light, 12 oz. as medium, 16 oz. as heavy and 24 oz. as very heavy or specialized.
Based on the above, the Moritaka 210 mm is a heavy cleaver well suited for dense vegetables, chicken or duck bones and beef or pork cartilage. I have never used mine on beef or pork bones but believe the edge angle could be adjusted to reduce potential chipping.
In closing, I don’t use this cleaver very often because I find it fatiguing to use for more than an hour at a time but think with regular use one would get used to the weight. Weight definitely reduces the force required for push cutting.
I’m giving this cleaver 4 stars because of heavy weight. Pairs nicely with a Moritaka AS Bunka or Petty!
Great Product
