The Moritaka Supreme Sujihiki blends traditional sword-making heritage with modern kitchen performance. Although labeled by Moritaka as a yanagiba, this knife features a double-bevel grind, making it functionally a sujihiki suited for precise slicing of proteins and fish. The flatter edge profile and narrow 32 mm blade height promote clean, controlled draw cuts with minimal resistance.
Hammer forged in Yatsushiro, Japan, this knife uses Aogami Super carbon steel as its core, clad in soft iron with a kurouchi finish. Aogami Super is known for exceptional hardness and edge retention, here hardened to approximately 65 HRC for refined, long-lasting sharpness. The iron cladding adds toughness and traditional character, while the stainless steel tang improves overall durability. Each knife is handcrafted, and measurements may vary slightly from piece to piece.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry thoroughly after use. Do not leave wet or store in a damp environment. A patina will develop over time. Avoid cutting frozen foods or hard bones and do not twist the blade during use.
Hammer forged in Yatsushiro, Japan, this knife uses Aogami Super carbon steel as its core, clad in soft iron with a kurouchi finish. Aogami Super is known for exceptional hardness and edge retention, here hardened to approximately 65 HRC for refined, long-lasting sharpness. The iron cladding adds toughness and traditional character, while the stainless steel tang improves overall durability. Each knife is handcrafted, and measurements may vary slightly from piece to piece.
Care Instructions: This knife has a reactive carbon steel core and iron cladding. Hand wash and dry thoroughly after use. Do not leave wet or store in a damp environment. A patina will develop over time. Avoid cutting frozen foods or hard bones and do not twist the blade during use.
- Blacksmith: Moritaka Hamono
- Location: Yatsushiro, Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super
- Cladding: Soft Iron
- Tang: Stainless Steel
- Edge Grind: Even (See Choil Photo)
- Finish: Kurouchi
- Handle: Ho Wood, Octagonal
- Ferrule: Buffalo Horn
- Weight: 3.3 oz (94 g)
- Edge Length: 211 mm
- Total Length: 350 mm
- Spine Thickness at Heel: 3.5 mm
- Blade Height: 32 mm
- Edge Hardness: 65 HRC
