Moritaka Hamono operates a family workshop in Yatsushiro, Kumamoto Prefecture with roots tracing back to the 13th century - over 700 years of continuous blade production in the same location. CKTG is the exclusive US distributor of the Moritaka Supreme line, a relationship built on Mark's direct knowledge of the family and their work. The Supreme blades are forged from Aogami Super (Blue Paper Steel) hardened to 64-65 HRC, clad in soft iron, finished in kurouchi (the black as-forged surface), and ground with a convex 50/50 bevel - a combination that produces exceptional edge retention and sharpness at a hardness level most makers do not attempt.
The Custom line takes the same Supreme blade and pairs it with handle materials a step above the standard magnolia. This kiritsuke 240mm wears a Khii ebony octagonal handle with a laurel ferrule - a combination that brings a warm, dark grain to a knife already defined by the deep kurouchi finish on its cladding. Khii ebony is a dense, fine-grained hardwood with excellent durability and a character that develops with use. The laurel ferrule adds a contrasting lighter tone at the collar. The kiritsuke format - long, flat-profiled, with a clipped tanto tip - is the blade shape serious Japanese home cooks and professionals reach for when they want one knife that handles proteins and vegetables across an entire service. At 6.7 oz it has meaningful presence without being heavy.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the blade road will patina naturally with use. The kurouchi finish provides initial protection and the patina that develops over time adds further protection. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful sharpening technique and responds beautifully to stropping. Keep away from bones and frozen foods.
The Custom line takes the same Supreme blade and pairs it with handle materials a step above the standard magnolia. This kiritsuke 240mm wears a Khii ebony octagonal handle with a laurel ferrule - a combination that brings a warm, dark grain to a knife already defined by the deep kurouchi finish on its cladding. Khii ebony is a dense, fine-grained hardwood with excellent durability and a character that develops with use. The laurel ferrule adds a contrasting lighter tone at the collar. The kiritsuke format - long, flat-profiled, with a clipped tanto tip - is the blade shape serious Japanese home cooks and professionals reach for when they want one knife that handles proteins and vegetables across an entire service. At 6.7 oz it has meaningful presence without being heavy.
Care Instructions: Aogami Super is a reactive carbon steel and the soft iron cladding is also reactive - both the edge and the blade road will patina naturally with use. The kurouchi finish provides initial protection and the patina that develops over time adds further protection. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, never dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful sharpening technique and responds beautifully to stropping. Keep away from bones and frozen foods.
- Maker: Moritaka Hamono
- Location: Yatsushiro, Kumamoto Prefecture, Japan
- Exclusive: CKTG Exclusive US Distributor
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super (Blue Paper Steel)
- Cladding: Soft Iron
- HRC: 64-65
- Finish: Kurouchi (Black As-Forged)
- Edge Grind: Even 50/50 Convex Double Bevel
- Handle: Octagonal Khii Ebony
- Ferrule: Laurel
- Tang: Stainless Steel Welded Tang
- Weight: 6.7 oz (192 g)
- Blade Length: 240mm
