This knife was made exclusively for Chefknivestogo using a hybrid profile we call the “Togatta,” a blend of gyuto and sujihiki shapes that has gained popularity among professional cooks for its versatility and cutting efficiency. Moritaka Hamono, one of the oldest knife-making families in Japan with over 700 years of history, brings that deep tradition to this blade, forging it from Aogami Super steel with a classic kurouchi finish and soft iron cladding.
At 250mm, this knife feels balanced and confident in hand, with a slightly forward weight that helps power through product while maintaining control. The convex grind promotes excellent food separation, and the Aogami Super steel takes an extremely sharp edge while offering impressive edge retention. Compared to simpler carbon steels, it is slightly less reactive, though it will still develop a patina with use and requires proper care.
Each knife is made by hand so measurements may vary.
Care Instructions: This knife is made from reactive carbon steel and will patina and can rust if not properly cared for. Hand wash and dry immediately after use. Do not leave wet or soak in water. Avoid cutting frozen foods, bones, or very hard items. Regular stropping or sharpening on a quality sharpening stone will keep the edge performing at its best.
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) Blade Length: 251 mm Total Length: 399 mm Spine Thickness at Heel: 3.5 mm Blade Height: 49 mm Edge Hardness: 65 HRC
Customer Feedback Summary: Customers consistently describe this knife as a high-performing, character-rich blade with outstanding edge retention and sharpness. Many highlight how easily it takes a refined edge and how long it holds it, even with regular use. The balance and slight forward weight are frequently praised for helping power through tougher ingredients while maintaining control. Users also appreciate the traditional look, kurouchi finish, and overall craftsmanship, often describing it as both a functional tool and a piece of history. Some note that it is not “bomb-proof” and requires proper technique and care, especially due to the thin edge and hard steel, but most view this as a fair trade-off for the performance. Overall, it’s regarded as an exceptional value for Aogami Super and a knife that rewards good technique and maintenance.
At 250mm, this knife feels balanced and confident in hand, with a slightly forward weight that helps power through product while maintaining control. The convex grind promotes excellent food separation, and the Aogami Super steel takes an extremely sharp edge while offering impressive edge retention. Compared to simpler carbon steels, it is slightly less reactive, though it will still develop a patina with use and requires proper care.
Each knife is made by hand so measurements may vary.
Care Instructions: This knife is made from reactive carbon steel and will patina and can rust if not properly cared for. Hand wash and dry immediately after use. Do not leave wet or soak in water. Avoid cutting frozen foods, bones, or very hard items. Regular stropping or sharpening on a quality sharpening stone will keep the edge performing at its best.
Customer Feedback Summary: Customers consistently describe this knife as a high-performing, character-rich blade with outstanding edge retention and sharpness. Many highlight how easily it takes a refined edge and how long it holds it, even with regular use. The balance and slight forward weight are frequently praised for helping power through tougher ingredients while maintaining control. Users also appreciate the traditional look, kurouchi finish, and overall craftsmanship, often describing it as both a functional tool and a piece of history. Some note that it is not “bomb-proof” and requires proper technique and care, especially due to the thin edge and hard steel, but most view this as a fair trade-off for the performance. Overall, it’s regarded as an exceptional value for Aogami Super and a knife that rewards good technique and maintenance.
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.
