This 250mm gyuto was made exclusively for CKTG using a hybrid profile the shop calls the Togatta - a blend of gyuto and sujihiki geometry that has found a following among professional cooks who want the versatility of a chef knife with the narrower profile and cleaner slicing character of a dedicated slicer. It is a CKTG-exclusive shape, available nowhere else, and it was built on the foundation of Moritaka Hamono's Supreme line: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade for corrosion protection at the handle junction. Moritaka Hamono has been hand-forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century, and CKTG is their exclusive US distributor.
At 251mm the blade has genuine reach, and the Togatta profile - narrower than a standard gyuto at 49mm blade height - keeps the weight at 5.8 oz while giving the knife a slightly forward balance that helps power through product. The Aogami Super core runs at 65 HRC, producing an edge capable of exceptional refinement and long retention between sharpenings. The convex grind promotes food separation, and the slight sujihiki influence in the profile makes it an effective slicer as well as a capable all-purpose knife. The spine runs 3.5mm at the heel and tapers cleanly. The handle is octagonal magnolia with a buffalo horn ferrule.
What Customers Are Saying: The single review for this knife comes from a returning Moritaka owner who describes it as holding up to hard use and high-grit polishing, with edge retention that lasts even after being taken to natural stone finishes. The sharpening ease is praised despite the high hardness, and CKTG service gets a strong mention alongside the knife itself.
Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry immediately after use. Keep away from acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. The 65 HRC edge rewards good technique - keep it away from frozen foods, bones, and hard materials that would chip a refined edge. Each knife is made by hand so measurements may vary.
At 251mm the blade has genuine reach, and the Togatta profile - narrower than a standard gyuto at 49mm blade height - keeps the weight at 5.8 oz while giving the knife a slightly forward balance that helps power through product. The Aogami Super core runs at 65 HRC, producing an edge capable of exceptional refinement and long retention between sharpenings. The convex grind promotes food separation, and the slight sujihiki influence in the profile makes it an effective slicer as well as a capable all-purpose knife. The spine runs 3.5mm at the heel and tapers cleanly. The handle is octagonal magnolia with a buffalo horn ferrule.
What Customers Are Saying: The single review for this knife comes from a returning Moritaka owner who describes it as holding up to hard use and high-grit polishing, with edge retention that lasts even after being taken to natural stone finishes. The sharpening ease is praised despite the high hardness, and CKTG service gets a strong mention alongside the knife itself.
Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding is similarly reactive. Wipe and dry immediately after use. Keep away from acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. The 65 HRC edge rewards good technique - keep it away from frozen foods, bones, and hard materials that would chip a refined edge. 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 (Blue Paper Steel)
- Cladding: Soft Iron
- Tang: Stainless Steel
- Finish: Kurouchi (Black As-Forged)
- Edge Grind: Even 50/50
- HRC: 65
- Handle: Octagonal Magnolia Wood
- Ferrule: Buffalo Horn
- Profile: Togatta (CKTG-Exclusive Gyuto/Sujihiki Hybrid)
- Weight: 5.8 oz (164 g)
- Blade Length: 251mm
- Total Length: 399mm
- Spine Thickness at Heel: 3.5mm
- Blade Height: 49mm
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) great knife, April 9, 2026Posted By: Aaron
My second Moritaka and I love it just as much as my other. This thing takes a beating and keep on coming back for seconds. Even with a 15-20k polish on a natural stone the edge will still last a good while. It sharpens with ease and the edge holding is out of this world. Only draw back if the handle for a right handed person but for the steel it's easily over looked. And the usual great service from Mark.
My second Moritaka and I love it just as much as my other. This thing takes a beating and keep on coming back for seconds. Even with a 15-20k polish on a natural stone the edge will still last a good while. It sharpens with ease and the edge holding is out of this world. Only draw back if the handle for a right handed person but for the steel it's easily over looked. And the usual great service from Mark.
