To understand what Moritaka Hamono represents, consider the timeline: this workshop in Yatsushiro, Kumamoto Prefecture, was producing hand-forged blades before Columbus crossed the Atlantic, before the printing press, before the Renaissance. Over 700 years of continuous production have followed. The Supreme line is their top-of-the-line: Aogami Super at 64-65 HRC, soft iron cladding, kurouchi finish, and a convex 50/50 grind that does a remarkable job separating ingredients.
The 270mm gyuto is the professional standard length in the Moritaka Supreme line. With a blade length of 270mm and high HRC, this is a lot of knife for the price. The edge momentum through large produce is unlike anything at the price point.
What Customers Are Saying: Mike bought this specifically for a Japanese kitchen to cut pumpkin for vegetable tempura. The old owner used to pick it up, thump it, listen to the sound it made, and nod with approval. He calls it a lot of knife for the price. Multiple professional cooks describe the blade momentum through large volumes of produce as unlike anything available at this price.
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: 8.0 oz (228 g)
Blade Length: 270 mm
Total Length: 408 mm
Spine Thickness at Heel: 4 mm
Blade Height: 54 mm
The 270mm gyuto is the professional standard length in the Moritaka Supreme line. With a blade length of 270mm and high HRC, this is a lot of knife for the price. The edge momentum through large produce is unlike anything at the price point.
What Customers Are Saying: Mike bought this specifically for a Japanese kitchen to cut pumpkin for vegetable tempura. The old owner used to pick it up, thump it, listen to the sound it made, and nod with approval. He calls it a lot of knife for the price. Multiple professional cooks describe the blade momentum through large volumes of produce as unlike anything available at this price.
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
10 review(s) WRITE A REVIEW (Reviews are subject to approval) Fantastic KnifePosted By: Mike G
44 people found this review helpful
This is a lot of knife for the price. I bought this knife when I was working in a Japanese kitchen to cut pumpkin for vegetables tempura. The old guy that owned the place used to pick it up and thump it and listen to the sound it made. He said very nice knife, hand made not by machines. I also used it to cut pork belly for tonkotsu ramen. I really like this knife and for the price can’t recommend it highly enough. Simply Fantastic!
44 people found this review helpful
This is a lot of knife for the price. I bought this knife when I was working in a Japanese kitchen to cut pumpkin for vegetables tempura. The old guy that owned the place used to pick it up and thump it and listen to the sound it made. He said very nice knife, hand made not by machines. I also used it to cut pork belly for tonkotsu ramen. I really like this knife and for the price can’t recommend it highly enough. Simply Fantastic!
Moritaka Gyoto 270Posted By: Frank H. - verified customer
21 people found this review helpful
Very sharp knife. Very well balanced and nimble for such a large knife. Cuts and chops with ease. This is my first Japanese knife and I am thrilled. My friend who has several quality Japanese knives, was very impressed with this knife. Excellent service from Mark at CKTG. This is truly the best place to buy kitchen knives. Thanks....
21 people found this review helpful
Very sharp knife. Very well balanced and nimble for such a large knife. Cuts and chops with ease. This is my first Japanese knife and I am thrilled. My friend who has several quality Japanese knives, was very impressed with this knife. Excellent service from Mark at CKTG. This is truly the best place to buy kitchen knives. Thanks....
I love this knife.Posted By: Thomas Hickman - verified customer
19 people found this review helpful
I bought one last year and it has been well used. The edge stays sharp if taken care of and it isn't as hard to take care of as everyone put out to be on here. I wouldn't trade it for anything and it has made want to become a better chef. The only thing I can complain about if because it is so thin and carbon steel be careful of the tip. I did knock the tip off the first week. 30 bucks later it was fixed but you must be careful about that. Overall it's an amazing product highly recommended.
19 people found this review helpful
I bought one last year and it has been well used. The edge stays sharp if taken care of and it isn't as hard to take care of as everyone put out to be on here. I wouldn't trade it for anything and it has made want to become a better chef. The only thing I can complain about if because it is so thin and carbon steel be careful of the tip. I did knock the tip off the first week. 30 bucks later it was fixed but you must be careful about that. Overall it's an amazing product highly recommended.
Product Review Product ReviewPosted By: Erik - verified customer
17 people found this review helpful
this knife is truly amazing. Both in workmanship and utility. I like this size and it's ridiculously sharp. I had the Deba by Moritaka and had to order this... this one I like even more! It's extremely wieldy despite being a large chefs knife..
17 people found this review helpful
this knife is truly amazing. Both in workmanship and utility. I like this size and it's ridiculously sharp. I had the Deba by Moritaka and had to order this... this one I like even more! It's extremely wieldy despite being a large chefs knife..
Product Review
Product ReviewPosted By: Sherms - verified customer
26 people found this review helpful
This knife is beautifully crafted and very hefty. I bought for two reasons- I was looking for an extremely trusty workhorse knife, and because the Kurouchi look just captivated me. (They say when you buy a knife, you're taking a piece of the craftsman's soul with you. If you don't feel it,it's not the knife for you)It's great for cutting large cuts of meat and for chopping stuff to a powder. You'll find that the tip will remain incredibly sharp. But I gave it 4 stars for the following reasons-Working in Rockpool Bar and Grill (one of Australia's best restaurants) where presentation is crucial, this knife imparts stains on the foods that are (sadly) crucial to the restaurant.These two food just happen to be lemons and spanish onions...Carbon steel's worst enemies lol.The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.Sharpening wise, I put my own bevels- 13degree secondary bevels.This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful 'honyaki' wave-like polish which was pretty much an indication that I had hit that right sharpness.A quick test on my arm hair and a couple of knicks on my fingers proved me right.All in all, know what you are looking for before investing in a knife like this :)
26 people found this review helpful
This knife is beautifully crafted and very hefty. I bought for two reasons- I was looking for an extremely trusty workhorse knife, and because the Kurouchi look just captivated me. (They say when you buy a knife, you're taking a piece of the craftsman's soul with you. If you don't feel it,it's not the knife for you)It's great for cutting large cuts of meat and for chopping stuff to a powder. You'll find that the tip will remain incredibly sharp. But I gave it 4 stars for the following reasons-Working in Rockpool Bar and Grill (one of Australia's best restaurants) where presentation is crucial, this knife imparts stains on the foods that are (sadly) crucial to the restaurant.These two food just happen to be lemons and spanish onions...Carbon steel's worst enemies lol.The finish on my knife began to get eaten through as the acids began to take it off. Cut 2mm slices of 40 spanish onions a day and wait for about 30mins and you will notice that the onions turn navy blue/black. The same thing happens for lemons.Sharpening wise, I put my own bevels- 13degree secondary bevels.This knife already comes with an extremely large bevel (you WILL see it) and it is advised that you first learn to sharpen knives with such high shinogi lines before you custom sharpen.One thing I did learn was that this knife does not need microbeveling. It made my herb chopping and chiffonades go to sh** when I added microbevels and all my herbs ended up bruised instead of CUT cleanly.Using a 1000grit stone took about 45mins of dedicated trial and error to get a proper edge back. I then finished it with a 4000grit JCK stone and a 5000 shapton which brought out a beautiful 'honyaki' wave-like polish which was pretty much an indication that I had hit that right sharpness.A quick test on my arm hair and a couple of knicks on my fingers proved me right.All in all, know what you are looking for before investing in a knife like this :)
Product Review Product Review Product ReviewPosted By: Dillard - verified customer
18 people found this review helpful
I purchased this Gyuto recently and couldn't be happier! The kuro-uchi finish is nice and even but still rough enough that food does not stick. The Aogami Super blade takes an excellent edge and keeps it through hours of use. The blade has an excellent geometry and very flat blade profile which I prefer.The customer service was second to none also. My order was processed right away and arrived 3 days later.
18 people found this review helpful
I purchased this Gyuto recently and couldn't be happier! The kuro-uchi finish is nice and even but still rough enough that food does not stick. The Aogami Super blade takes an excellent edge and keeps it through hours of use. The blade has an excellent geometry and very flat blade profile which I prefer.The customer service was second to none also. My order was processed right away and arrived 3 days later.
