The proportions are very yanagiba, but in fact this slender slicer is more correctly named a sujihiki. Yanagibas are always single bevel knives, there is no exception. The sujihiki is a double bevel version of this ubiquitous knife that is also seen as a Japanese version of a western slicer.
The Moritaka Supreme series of knives are made with a core of Aogami Super (AS) steel sandwiched between two layers of a softer iron cladding. Unlike other knives, Moritaka welds a stainless tang to a hand forged blade, thus preventing corrosion around the handle. The kurouchi finish on these blades gives them a very purposeful and rustic look. The finish also improves the corrosion resistance of the reactive cladding. The symmetric grinds on Moritaka Supreme knives get very thin behind the edge and display a degree of convexing to aid in ingredient separation. This is particularly important in a slicer, where you want the food to fall away from the blade in one pull movement.
The custom handle has a look that is contemporary while perfectly matching the blade aesthetic, while retaining a traditional appearance of the knife as a whole.
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
Edge Length: 305mm
Handle: Custom Octagonal
5QUESTION, November 24, 2018
Posted By: Kevin David
is this a 50/50 bevel knife? and this knife be good for slicing meat and fish?
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