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.
The 210mm chuka bocho is the larger format in the Supreme line - more blade length and height for cooks who work with bigger quantities. Weighing over a pound, this is a serious knife with weight that makes push-cutting through large volumes of vegetables and proteins genuinely effortless.
What Customers Are Saying: One reviewer says 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 put it in the 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.
Each knife is made by hand so measurements may vary.Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
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 (524 g)
Blade Length: 210 mm
Spine Thickness at Heel: 5 mm
Blade Height: 100 mm
The 210mm chuka bocho is the larger format in the Supreme line - more blade length and height for cooks who work with bigger quantities. Weighing over a pound, this is a serious knife with weight that makes push-cutting through large volumes of vegetables and proteins genuinely effortless.
What Customers Are Saying: One reviewer says 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 put it in the 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.
Each knife is made by hand so measurements may vary.
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
