The convex 50/50 grind that defines the Moritaka Supreme line is not accidental - it is a deliberate geometry that provides exceptional ingredient separation, pushes food off the blade during cutting, and creates a more durable edge geometry than a flat grind at the same thickness. Moritaka Hamono has been developing this formula in Yatsushiro, Kumamoto Prefecture, for over 700 years. Aogami Super at 64-65 HRC, soft iron cladding, kurouchi (black as-forged) finish, stainless tang. CKTG is the exclusive US distributor.
The 240mm double-bevel sujihiki - labeled yanagiba by Moritaka - extends the slicing reach to the standard professional slicing length. With a blade length of just about 240mm and a 3mm spine, this is a lean, precise slicer at 4.3oz. Aogami Super at 64-65 HRC holds a fine reactive edge through sustained protein work.
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 (black as-forged) 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; 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 (Blue Paper Steel)
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
Tang: Stainless Steel Welded Tang
Weight: 4.3 oz (122 g)
Blade Length: 239 mm
Total Length: 385 mm
Spine Thickness at Heel: 3 mm
Blade Height: 35 mm
Note: Even 50/50 double-bevel grind - functionally a sujihiki despite Moritaka yanagiba label
The 240mm double-bevel sujihiki - labeled yanagiba by Moritaka - extends the slicing reach to the standard professional slicing length. With a blade length of just about 240mm and a 3mm spine, this is a lean, precise slicer at 4.3oz. Aogami Super at 64-65 HRC holds a fine reactive edge through sustained protein work.
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 (black as-forged) 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; 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.
