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.
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.
Perhaps the most often seen and recognizable by non-Japanese kitchen knife users is the yanagiba. Traditionally single bevel, this is the knife you'll immediately notice when going to a sushi restaurant and are wondering what that long sabre like knife the chef is using to prepare your sushi. At 300mm, you'll get a little more slicing power than the more conventional 270mm yanagibas you'll find around.
Please note all Moritaka Hamono knives are double bevel to properly support their impossibly hard steel. Many call this a sujihiki, however we use the manufacture's naming convention out of respect for the makers.
Brand: Moritaka Hamono
Core Steel: Blue Super Steel
Style: Yanagiba (double bevel)
Blade Length: 300mm