Moritaka AS Gyuto 270mm

The 270mm gyuto is where the Moritaka Supreme line reaches the length preferred by professional cooks who have space for it. More reach through large prep tasks, more momentum through hard vegetables, and the additional length that lets a long stroke do the work a short one cannot - these are the reasons experienced cooks reach for this size when the cutting real estate is available. Moritaka Hamono in Yatsushiro, Kumamoto Prefecture has been hand-forging blades since the 13th century, and CKTG is the exclusive US distributor of the Supreme line. The familiar construction applies here as everywhere in the line: Aogami Super (blue paper steel) at the core, soft iron cladding, kurouchi (black as-forged) finish, stainless tang welded to the blade.

The Aogami Super core runs at 65 HRC - a superb treatment for this steel that produces edges capable of sustained high performance with only light maintenance. At 8.3 oz this knife has some presence in the hand - slightly blade-forward, which helps it power through product. The flat-to-mildly-curved edge profile is excellent for push-cutting and chopping, and particularly well suited to the sustained hard-vegetable prep that comes with running a larger kitchen. Blade height at 53mm gives comfortable board clearance in a pinch grip. No saya is available for this size; a blade guard is the recommended storage option.

What Customers Are Saying: Ten five-star reviews from a range of professional and home cooks who have put this knife through sustained use. One reviewer who used it through months of work in a Japanese kitchen - including breaking down pumpkin for tempura and pork belly for tonkotsu - describes it as fantastic at the price. Multiple reviewers praise the edge retention and describe the knife remaining sharp through extended prep sessions. Balance at this length earns specific praise - described as nimble despite the size, which is the result of good weight distribution rather than light construction. One professional describes sharpening it once on a 6k stone and having it maintain that edge through a full prep week. The one consistent care note across reviews is that the kurouchi finish is reactive and high-acid foods will eat through it quickly - this is a knife that rewards attentive care.

Care Instructions: Aogami Super is a reactive carbon steel and the iron cladding compounds that reactivity. Wipe and dry immediately after use. Avoid acidic foods and moisture. Apply camellia oil for longer storage. Hand wash only. Strop regularly and sharpen on quality water stones. Keep away from frozen foods, hard bones, and materials that would chip a refined edge. Each knife is made by hand so measurements may vary.

• Blacksmith: Moritaka Hamono
• Location: Yatsushiro, Japan
• Construction: San Mai, Hammer Forged
• Edge Steel: Aogami Super (Blue Paper Steel)
• Cladding: Soft Iron
• Tang: Stainless Steel
• Finish: Kurouchi (Black As-Forged)
• Edge Grind: Even 50/50
• HRC: 65
• Handle: Octagonal Magnolia Wood
• Ferrule: Buffalo Horn
• Weight: 8.3 oz (235 g)
• Blade Length: 269mm
• Total Length: 422mm
• Spine Thickness at Heel: 3mm
• Blade Height: 53mm