Moritaka Hamono Knives: History, Steel, Construction & Care

Moritaka Hamono’s official Japanese company profile dates the business’s origin to around 1293, during Japan’s Kamakura period. Moritaka’s official English site describes more than 700 years of sword-making tradition, while a 2013 Government of Japan profile documented the workshop as the 27th generation of the family craft. This guide distinguishes those records from claims that cannot be independently verified.

What the record supports about Moritaka Hamono’s history

Moritaka identifies its origin with the swordsmith title Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). The maker’s Japanese company page gives an origin date of approximately 1293, and its English site states that the workshop has produced swords for more than 700 years. The Government of Japan’s 2013 profile described Moritaka Hamono as a family workshop in Yatsushiro, Kumamoto, then led by the 27th generation.

The same government profile explains that the family expanded beyond swords near the end of the Edo period and carried its blade-making methods into other tools and kitchen knives. Moritaka’s official company profile records the incorporation of the present company in 2010. The careful formulation matters: the company traces its craft tradition to around 1293; the current incorporated entity is modern.

How Moritaka describes its knife construction

The 2013 government profile describes a steel layer supported between two layers of iron. Moritaka’s official FAQ likewise explains that the hard Aogami core is covered with softer iron to make sharpening more manageable. Confirm the construction on the exact product page because specifications can differ by model.

The maker’s official manufacturing sequence shows material preparation, heating, cutting, forging over fire, annealing, forming, stamping, straightening, shaping, hardening, correcting distortion and final grinding. Because handwork and natural handle materials introduce variation, an individual knife’s dimensions and appearance can differ slightly from nominal specifications.

Aogami Super and Aogami #2: verify the exact model

Moritaka’s current official catalog contains both Aogami Super and Aogami #2 knife series. It is therefore inaccurate to describe every Moritaka knife as Aogami Super. Check the steel on the exact product listing.

• Aogami Super: Steel producer Proterial identifies it as an alloy blade steel using tungsten, chromium and vanadium to improve heat-treatment properties and wear resistance.
• Aogami #2: Proterial identifies it as an alloy blade steel using tungsten and chromium for heat-treatment properties and wear resistance.

Steel name alone does not determine how a knife will feel. Heat treatment, edge geometry, blade thickness and sharpening all matter. Moritaka’s current official catalog does not publish one universal HRC value for every knife, so Tokushu Knife does not apply a blanket “65 HRC” claim across the range. When hardness matters, use a model-specific value only when its source is available.

Kurouchi finish and reactive carbon steel

Many Moritaka carbon-steel knives have a Kurouchi, or black-forged, finish. Moritaka’s official FAQ describes Kurouchi as an oxide film formed during hardening. The maker says the finish helps resist rust, but it does not make the blade stainless. The black surface can gradually change or wear with straightening, use and sharpening.

The exposed edge and iron cladding remain reactive. A patina can form during normal use, but red or orange rust is not desirable and should be addressed promptly.

Choosing a Moritaka knife

Profile	Common use	What to compare
Gyuto	General meat, fish and vegetable preparation	Length, heel height, weight and exact steel
Santoku	Compact, multipurpose home preparation	Blade length, balance and knuckle clearance
Nakiri	Vegetable-focused preparation	Edge profile, height and food release
Kiritsuke-style double bevel	General preparation with a pointed tip	Length, tip control and cutting-board space
Honesuki	Poultry breakdown around joints	Thickness and intended use; not a bone cleaver

Moritaka’s catalog describes these current profiles as double-bevel knives, including names sometimes associated with traditional single-bevel construction. Read the individual listing rather than assuming the grind from the profile name.

Care guidance from Moritaka

Moritaka’s official maintenance guidance and FAQ support the following routine:

• Wash the knife after use, wipe it completely dry and store it in a dry place.
• Never put a Moritaka knife in a dishwasher.
• Use a wooden or plastic cutting board.
• Do not cut frozen food, and do not twist the edge sideways in hard ingredients.
• Apply a thin layer of food-safe mineral oil before extended storage.
• Use waterstones for sharpening; Moritaka lists a 1,000-grit stone as a standard general-use choice.

Care frequency depends on use, technique and the edge you prefer. The maker does not support a universal four-to-eight-week sharpening schedule, and neither do we.

Tokushu Knife’s relationship with Moritaka

Moritaka Hamono was Tokushu Knife’s first knife-making partner, and Moritaka knives were part of founder Anthony Maciejewski’s knife-retail work before Tokushu Knife became the business it is today. That history is meaningful to us, but it does not replace model-level verification. We check the steel, construction, dimensions and included handle for the exact knife being offered rather than repeating one specification across an entire brand.

Explore the current Moritaka collection.

Frequently asked questions

When was Moritaka Hamono founded?

Moritaka’s official Japanese company profile dates its origin to approximately 1293. Its English site describes more than 700 years of sword-making tradition. The most accurate wording is “Moritaka dates its origins to around 1293,” not an unsupported superlative such as “Japan’s oldest forge.”

Are all Moritaka knives Aogami Super?

No. Moritaka’s official catalog lists both Aogami Super and Aogami #2 series. Confirm the exact steel on the product page.

Are Moritaka knives stainless?

The Moritaka carbon-steel models discussed here are reactive. Their steel core, iron cladding and exposed edge require prompt washing and drying. Check the individual listing because a brand-level statement should never replace a model’s actual specification.

Does Kurouchi prevent rust?

No. Moritaka says the oxide finish helps resist rust, but the blade is not rustproof. The finish can also change with use and sharpening.

Are all Moritaka knives hardened to 65 HRC?

Moritaka’s official catalog does not give one universal hardness for every model. Tokushu Knife uses model-specific hardness only when it can be verified.

Primary sources and verification

• Moritaka Hamono official Japanese company profile
• Moritaka Hamono official English catalog and introduction
• Moritaka Hamono official manufacturing process
• Moritaka Hamono official FAQ
• Moritaka Hamono official maintenance guidance
• Government of Japan: “700 Years of Precision Steel” (2013)
• Proterial: Aogami Super
• Proterial: Aogami #2

Written and fact-checked by Anthony Maciejewski, Founder and Director of Tokushu Knife. Updated August 29, 2026.