Moritaka Supreme knives have a character that serious cooks describe immediately - something in the weight, the kurouchi finish, and the way the convex grind pulls through food. These are direct, purposeful, and built the same way Moritaka Hamono has been building blades in Yatsushiro, Kumamoto Prefecture, for over 700 years: with Aogami Super hardened to 64-65 HRC, soft iron cladding, and paired with an octagonal magnolia handle.
The large santoku, with a generous 185mm blade length, fills a gap that cooks who have outgrown the 170mm often look for - the same three-virtue versatility extended to near-gyuto length with the flat edge and compact proportions of the santoku format.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 4.2 oz (120 g)
Blade Length: 188 mm
Total Length: 325 mm
Spine Thickness at Base: 3 mm
Blade Height: 47 mm
The large santoku, with a generous 185mm blade length, fills a gap that cooks who have outgrown the 170mm often look for - the same three-virtue versatility extended to near-gyuto length with the flat edge and compact proportions of the santoku format.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
