Moritaka Hamono Supreme Gyuto 240mm Aogami Super with Bog Oak Handle
Moritaka Hamono traces its roots back to the 13th century, originally crafting swords before transitioning into kitchen cutlery five generations ago. Based in Yatsushiro, Japan, the Moritaka family continues to forge blades using traditional methods that reflect centuries of accumulated skill. When you pick up one of their knives, the heritage is immediately apparent葉hese are purposeful tools shaped by history and refined through experience.
The Supreme series features a core of Aogami Super (Blue Super) steel clad in soft iron using traditional san mai construction. Aogami Super is one of the most respected high-carbon steels in Japanese cutlery, capable of taking an extremely fine edge while offering outstanding edge retention. Hardened to approximately 65 HRC, this 240mm gyuto delivers excellent performance with a compound convex grind that promotes smooth food release and efficient ingredient separation. The kurouchi finish not only gives the blade its distinctive rustic appearance, but also adds a layer of protection to the iron cladding, helping slow corrosion while allowing a natural patina to develop over time.
We have upgraded this knife with a custom octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years葉his material dates back approximately 4,000 years. Over time, the wood naturally darkens, producing deep, rich tones that pair beautifully with the kurouchi finish. The octagonal shape enhances edge awareness and provides a secure, comfortable grip for both push cutting and slicing tasks.
This 240mm gyuto offers the versatility chefs expect from the profile様ong enough for proteins and large prep jobs, yet nimble enough for detailed vegetable work. Substantial but balanced, it reflects Moritaka痴 long-standing tradition of building serious working knives.
Care Instructions: This knife features reactive high-carbon steel with soft iron cladding. Do not leave the blade wet or soaking. Wash by hand with mild soap, dry thoroughly after each use, and avoid cutting hard, frozen, or highly abrasive materials. A light coat of food-safe oil is recommended if storing for extended periods. Carbon steel will naturally develop a patina with use.
Moritaka Hamono traces its roots back to the 13th century, originally crafting swords before transitioning into kitchen cutlery five generations ago. Based in Yatsushiro, Japan, the Moritaka family continues to forge blades using traditional methods that reflect centuries of accumulated skill. When you pick up one of their knives, the heritage is immediately apparent葉hese are purposeful tools shaped by history and refined through experience.
The Supreme series features a core of Aogami Super (Blue Super) steel clad in soft iron using traditional san mai construction. Aogami Super is one of the most respected high-carbon steels in Japanese cutlery, capable of taking an extremely fine edge while offering outstanding edge retention. Hardened to approximately 65 HRC, this 240mm gyuto delivers excellent performance with a compound convex grind that promotes smooth food release and efficient ingredient separation. The kurouchi finish not only gives the blade its distinctive rustic appearance, but also adds a layer of protection to the iron cladding, helping slow corrosion while allowing a natural patina to develop over time.
We have upgraded this knife with a custom octagonal bog oak handle. Bog oak is ancient oak preserved in peat bogs for thousands of years葉his material dates back approximately 4,000 years. Over time, the wood naturally darkens, producing deep, rich tones that pair beautifully with the kurouchi finish. The octagonal shape enhances edge awareness and provides a secure, comfortable grip for both push cutting and slicing tasks.
This 240mm gyuto offers the versatility chefs expect from the profile様ong enough for proteins and large prep jobs, yet nimble enough for detailed vegetable work. Substantial but balanced, it reflects Moritaka痴 long-standing tradition of building serious working knives.
Care Instructions: This knife features reactive high-carbon steel with soft iron cladding. Do not leave the blade wet or soaking. Wash by hand with mild soap, dry thoroughly after each use, and avoid cutting hard, frozen, or highly abrasive materials. A light coat of food-safe oil is recommended if storing for extended periods. Carbon steel will naturally develop a patina with use.
- Blacksmith: Moritaka Hamono
- Location: Yatsushiro, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Super)
- Cladding: Soft Iron
- Tang: Stainless Steel
- Edge Grind: Even (See Choil Photo)
- Finish: Kurouchi
- Handle: Octagonal 4,000-Year-Old Bog Oak
- Ferrule: Blackwood
- Spacer: G10
- Weight: 5.7 oz (160 g)
- Edge Length: 242 mm
- Total Length: 395 mm
- Spine Thickness at Heel: 3 mm
- Blade Height: 49 mm
- Edge Hardness: 65 HRC
