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.
Often times when people hear Chinese cleaver, they think of a knife capable of spatchcocking a chicken - this isn't that! This is intended to be a vegetable knife, or as the Chinese call their vegetable cleaver "caidao". It is essentially a very tall nakiri, with a remarkable length of 220mm and a relatively thick spine which means this forward heavy knife can bulldoze your veg like it's nobodies business.
Manufacturer: Moritaka Hamono
Construction- Hand forged warikomi
Double Edge 50 / 50 Grind
Cladding: Iron Cladding
Overall Length: 370mm
Spine at heel: 3.7mm
Spine Mid: 2.5
Walnut Octogonal Handle
Steel- Aogami Super Steel
This is a vegetable cleaver, not for chopping bones or frozen food.