Moritaka Hamono has been producing swords for over 700 years.
To preserve this ancient tradition, their master swordsmiths, titled Kongohyoe Minamoto no Moritaka, continue to handcraft knives and swords that the samurai would be proud of. The company is very aware of its heritage at the same time as it looks to the future. So old techniques can sometimes give way to new methods that produce a better and stronger product.
One such instance is in the tang construction of all their wa handled knives. In order to eliminate the potential for rusting out a handle, Moritaka weld on a separate stainless steel tang. Together with the use of cherry wood for the handle, this results in a knife that will last for many years without the need for a re handle or tang inspection.
This is a classic short deba: thick, stiff, and intended for the processing of fish in particular. The AS core steel is hardened to a fairly high degree so attention should be given to edge care. However, it is still an easy blade to sharpen. Of particular note is the fact that this a is a double bevel knife as opposed to most deba being single sided—so left- and right-handed users will both be happy using this great blade!
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