Don't forget these...
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.
With a core steel of Aogami Super (Blue Super Steel) which delivers incredible sharpness and edge retention, 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 exists 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.
If you want an alternative to your 210mm gyuto and want a shape that invokes samurai swords with the k-tip, and an attractive blade profile, get a kiritsuke and become the 'master' of your own kitchen.
Blacksmith: Moritaka Hamono
Construction: Stock Made in House- Warikomi Construction
Core Steel: Aogami Super Steel
Cladding: Soft Iron Cladding
Tang: Stainless Steel
Edge Grind: Double Bevel- Even 50/50 Grind for Right and Left Hand Users
Finish: Blacksmith Kurouchi
Handle: Premium Rosewood Ebony
Edge Length: 210mm
Spine Thickness: 3.1mm