From the maker

Moritaka Knives Aogami Super Kiritsuke 240mm

Are you still after that samurai dream and want a Japanese kitchen knife that has everything you need, and leaves out everything you don't? Try out a Moritaka Hamono and see why they have been in business for so long.

Some people need to believe that the smith who forged their Japanese kitchen knife also forged samurai swords way back when, in order to conjure that fantasy we are all after of wanting to be a samurai. Well, Moritaka Hamono is about as close as it gets to that fantasy, having forged swords, now kitchen knives on the islands of Okinawa for the last ~725 years and 31 generations of experience.

About the knife: this knife has a core steel of Aogami Super (Blue Super Steel) which delivers incredible sharpness and edge retention wrapped in a kurouchi finish. Moritaka-san's kurouchi finish is, in our opinion, one of the more distinguishable ones around. Maybe that 700 years of history has something to do with it.

There exist the three staple knives of Japanese cuisine (deba, yanagiba, usuba), and then there's the kiritsuke. Often portrayed as "the master of all knives" and traditionally single bevel though this one is double bevel, it was believed that only one person per professional kitchen could utilize this knife, the master. A knife which when in the hands of a skilled user, one could easily use to mince garlic or oblique cut scallions.

At 240mm and a very functional k-tip, this knife is as versatile as you allow it to be. From julienning spring onions to slicing your roast, a kiritsuke's beauty lies in the hands of the beholder.

For the best out of the box experience we recommend adding on our sharpening service.

For up to 12 months of edge retention use with a Hasegawa Cutting Board.

Maker: Moritaka Hamono

Construction: Warikomi

Cladding: Kurouchi Finished Iron Cladding

Core Steel: Aogami Super Steel (Blue Super)

HRC: 65

Weight: 192g

Blade Length: 240mm

Overall Length: 390mm

Spine at Heel: 3mm

Spine Mid Blade: 1.8mm