Moritaka Hamono is Tokushu Knife’s very first partner and still one of our most cherished. Forging blades in Kumamoto, Kyūshū since 1293 AD, the Moritaka family is now in its 27th generation—and they remain the only kitchen-knife blacksmiths in their region.
What keeps chefs (and our own staff) reaching for a Moritaka day after day? Razor-retentive Aogami Super core steel hardened to ~65 . . .
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Moritaka Knives
Moritaka Hamono is Tokushu Knife’s very first partner and still one of our most cherished. Forging blades in Kumamoto, Kyūshū since 1293 AD, the Moritaka family is now in its 27th generation—and they remain the only kitchen-knife blacksmiths in their region.
What keeps chefs (and our own staff) reaching for a Moritaka day after day? Razor-retentive Aogami Super core steel hardened to ~65 HRC, a low-temperature cladding process that preserves that hardness without brittleness, and a perfectly judged blade geometry that balances durability with laser-like bite.
Moritaka Knives at a Glance
- Steel Core : Aogami Super, forged in-house, tempered ~65 HRC.
- Cladding : Soft iron san-mai—max support, minimal carbon migration.
- Finish : Authentic kurouchi (blacksmith oxide), zero fake coatings.
- Region : Yatsushiro, Kumamoto 🗾 | Family craft since 1293.
- Heat-Treat Secret : Low-temp cladding + precise quench keeps tungsten carbides tough, not brittle.
- Blade Tuning : 240 mm + models run thicker for core support; 210 mm ↓ are ground thin & ready out of the box.
Why We Reach for Moritaka Daily
Our founder still uses a Moritaka gyuto every night. The edge stays screaming-sharp for weeks; one or two passes on a leather strop each month pops it back to hair-shaving keen.
| Trait | What It Means in Your Kitchen |
|---|---|
| 65 HRC Aogami Super | Exceptional edge retention & bite, less sharpening, crisper cuts. |
| Soft-Iron Support | Think pencil wood protecting brittle graphite: toughness without weight. |
| True Hand-Forge | Every blade straight-eyed & consistent—rare for rustic AS knives. |
| Region-Only Maker | Centuries-old know-how you won’t find replicated elsewhere. |
Kurouchi Care Tips
- Wipe dry immediately—soft-iron cladding will rust if left wet.
- Avoid prolonged contact with citrus, tomatoes, vinegar; acids can strip the kurouchi finish.
- No scrubbing pads—gentle sponge only to preserve the black oxide layer.
- Expect natural patina along the bevel; it’s your badge of hand-forged honor.
Which Moritaka Is Right for You?
Up to 210 mm Blade (Thin-Ground)
Petty, Santoku, 210 mm Gyuto, Kiritsuke—delivered razor-thin, perfect for prep straight from the box. No thinning required.
240 mm & Above (Workhorse Grind)
240 / 270 mm Gyuto, Sujihiki, Kiri-Cleavers—kept slightly thicker for structural integrity. Thinning is optional & preference-based; edge performance is stellar as-is.
Staff Pick: Our team’s unanimous favorite is the Moritaka AS Gyuto 210 mm—ultra nimble, wicked bite, and light enough for marathon prep shifts.
