This knife was made exclusively for Chefknivestogo using a hybrid shape we nicknamed "Togatta." It's a cross between a gyuto and a sujihiki and was popularized by French knife makers and later copied by a few Japanese knife makers over the years. Pro cooks like the versatile shape very much. Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding, which is presented with a kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
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 Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even (see choil photo)
Finish: Kurouchi
Handle: Octagonal Magnolia
Ferrule: Buffalo Horn
Weight: 5.8 oz (164 g)
Edge Length: 251 mm
Total Length: 399 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 49 mm
Edge Hardness: 65 HRC
At 250mm, these knives feel well-balanced and are confidence-inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade-making history.
Each knife is made by hand so measurements may vary.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Cuts Great but Very Rust Prone, November 8, 2025Posted By: Scott G
On the upside, the balance and length are great. The edge is great as you would expect with Aogami Super core steel and overall a pleasure to use.
On the downside, this is the rust prone knife I have ever used. The kurouchi finish is super thin and the overall fit and finish is really rough. I don't buy knives for how they look but I really don't have time to wipe it dry every 15-30" when working the line. They don't make a 250mm saya also. All of my work knives are Aogami 2 or Aogami super so I am very good at maintenance of carbon steel knives. Overall I regret the purchase. It needs stainless steel cladding to be useable in a professional setting.
On the upside, the balance and length are great. The edge is great as you would expect with Aogami Super core steel and overall a pleasure to use.
On the downside, this is the rust prone knife I have ever used. The kurouchi finish is super thin and the overall fit and finish is really rough. I don't buy knives for how they look but I really don't have time to wipe it dry every 15-30" when working the line. They don't make a 250mm saya also. All of my work knives are Aogami 2 or Aogami super so I am very good at maintenance of carbon steel knives. Overall I regret the purchase. It needs stainless steel cladding to be useable in a professional setting.
