Moritaka Hamono has been forging blades in Yatsushiro, Kumamoto Prefecture since the 13th century - over 700 years of continuous production, five generations of kitchen cutlery, and a tradition that is tangible the moment you pick one up. CKTG is the exclusive US distributor of the Supreme line: Aogami Super carbon steel at the core, soft iron cladding, kurouchi (black as-forged) finish, and a stainless tang welded to the blade before handle installation to protect the joint. 50/50 convex grind throughout the line.
The chuka bocho - Chinese chef knife - is a flat-edged, broad-bladed knife built for the push-cutting and bias-slicing that Chinese kitchen tradition evolved. At 190mm and 12.9 oz this is a substantial knife with weight that works for it. Jay calls the edge great and the balance fantastic. Andy describes careful deliberation before buying - and a purchase he does not regret. Aogami Super at 64-65 HRC, kurouchi, iron cladding. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Three reviews averaging 4.5 stars. Jay calls the edge great and the balance fantastic - running it through some paces and enjoying the use. Andy describes careful deliberation before purchasing and concludes the knife delivers exactly what he hoped for. The chuka bocho format with Aogami Super at 64-65 HRC is an unusual and compelling combination.
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 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.
The chuka bocho - Chinese chef knife - is a flat-edged, broad-bladed knife built for the push-cutting and bias-slicing that Chinese kitchen tradition evolved. At 190mm and 12.9 oz this is a substantial knife with weight that works for it. Jay calls the edge great and the balance fantastic. Andy describes careful deliberation before buying - and a purchase he does not regret. Aogami Super at 64-65 HRC, kurouchi, iron cladding. Even 50/50 convex grind. CKTG exclusive US distributor. Free US shipping over $100.
What Customers Are Saying: Three reviews averaging 4.5 stars. Jay calls the edge great and the balance fantastic - running it through some paces and enjoying the use. Andy describes careful deliberation before purchasing and concludes the knife delivers exactly what he hoped for. The chuka bocho format with Aogami Super at 64-65 HRC is an unusual and compelling combination.
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 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.
- Maker: Moritaka Hamono
- Location: Yatsushiro, Kumamoto Prefecture, Japan
- Exclusive: CKTG Exclusive US Distributor
- 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: 12.9 oz (366g)
- Blade Length: 190mm
- Spine Thickness at Heel: 5mm
- Blade Height: 90mm
Reviews
3 review(s) WRITE A REVIEW (Reviews are subject to approval)
Fantastic cleaver! Product ReviewPosted By: Andy Williams - verified customer
19 people found this review helpful
After a lot of thought I purchased this Moritaka instead of a stainless blade, I'm so glad I did !The quality is excellent, it's a true joy to use and the edge out of the box is superb.Buy with the knowledge that someone has actually 'made' the blade for you.
19 people found this review helpful
After a lot of thought I purchased this Moritaka instead of a stainless blade, I'm so glad I did !The quality is excellent, it's a true joy to use and the edge out of the box is superb.Buy with the knowledge that someone has actually 'made' the blade for you.
Product ReviewPosted By: Garrett - verified customer
17 people found this review helpful
This is a truly wonderful knife. If you are looking to drop some money on a cleaver you intend to use for a long time this would not be a bad purchase. Handforged, razor sharp out of the box, amazing edge retention and impeccable fit and finish are all attributes of this knife. While it is smalled than most Chukabocho out there its size is perfect for someone working in a professional kitchen where space is tight but a cleaver is still your weapon of choice. It is well balanced and dead straight on the edge, no belly at all. It is slightly thicker than one you might order from Moritaka but perhaps that is just my knife. I have seen absolutely zero loss in functionality though in light of its thickness. This knife is a work of art that I would recommend to any cleaver lover.
17 people found this review helpful
This is a truly wonderful knife. If you are looking to drop some money on a cleaver you intend to use for a long time this would not be a bad purchase. Handforged, razor sharp out of the box, amazing edge retention and impeccable fit and finish are all attributes of this knife. While it is smalled than most Chukabocho out there its size is perfect for someone working in a professional kitchen where space is tight but a cleaver is still your weapon of choice. It is well balanced and dead straight on the edge, no belly at all. It is slightly thicker than one you might order from Moritaka but perhaps that is just my knife. I have seen absolutely zero loss in functionality though in light of its thickness. This knife is a work of art that I would recommend to any cleaver lover.
