When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed - swords first, then kitchen cutlery, then the Supreme line.
The 270mm kiritsuke is the length that experienced professional cooks settle on for this format - enough reach and blade weight for large prep, enough tip precision for the detail work a flat profile enables.
What Customers Are Saying: Phillip used this knife heavily in a Ritz-Carlton kitchen for 13 years and calls it the best buy ever. It always impressed or scared people in the kitchen.
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: 8.6 oz (244 g)
Blade Length: 270 mm
Total Length: 424 mm
Spine Thickness at Heel: 4 mm
Blade Height: 53 mm
The 270mm kiritsuke is the length that experienced professional cooks settle on for this format - enough reach and blade weight for large prep, enough tip precision for the detail work a flat profile enables.
What Customers Are Saying: Phillip used this knife heavily in a Ritz-Carlton kitchen for 13 years and calls it the best buy ever. It always impressed or scared people in the kitchen.
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.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) 13 years and still a boss Pure perfection Posted By: H. Kaler - verified customer
23 people found this review helpful
Absolutely love the weight/balance of this kiritsuke, and it just slides thru veggies with little to no effort. The grinds are clean, and the out of box sharpness was insane. Still as sharp as it was after daily use over the past few weeks. By far my favorite blade so far.
23 people found this review helpful
Absolutely love the weight/balance of this kiritsuke, and it just slides thru veggies with little to no effort. The grinds are clean, and the out of box sharpness was insane. Still as sharp as it was after daily use over the past few weeks. By far my favorite blade so far.
Product ReviewPosted By: Darin - verified customer
21 people found this review helpful
This is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine. this is a knife for knife enthusiasts, to be sure. it needs a lot of TLC but is more than worth it. Highly recommended.
21 people found this review helpful
This is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine. this is a knife for knife enthusiasts, to be sure. it needs a lot of TLC but is more than worth it. Highly recommended.
Product ReviewPosted By: Michael Pukas - verified customer
21 people found this review helpful
I've had this knife for several weeks now and I absolutely love it! It's got a very straight edge with a small amount of curve towards the tip, which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board, slicing, peeling and chopping tasks. I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness, edge retention and resistance to corrosion, and it's usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade. The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip, but otherwise it's very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling, but find I have to lighten up quite a bit as I'm working or the blade will cut into the board and stick in it. The knife is overall quite light, but is a tad blade heavy. Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto's, and I find myself grabbing for this one more often that the others. I use it for nearly everything ? mincing herbs, crushing garlic, slicing & dicing shallots, julienne veg, and slicing meats. Highly recommend!
21 people found this review helpful
I've had this knife for several weeks now and I absolutely love it! It's got a very straight edge with a small amount of curve towards the tip, which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board, slicing, peeling and chopping tasks. I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness, edge retention and resistance to corrosion, and it's usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade. The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip, but otherwise it's very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling, but find I have to lighten up quite a bit as I'm working or the blade will cut into the board and stick in it. The knife is overall quite light, but is a tad blade heavy. Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto's, and I find myself grabbing for this one more often that the others. I use it for nearly everything ? mincing herbs, crushing garlic, slicing & dicing shallots, julienne veg, and slicing meats. Highly recommend!
