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.
A 270mm sujihiki - sujihiki literally translates to "flesh slicer" - is the perfect length for those that typically prefer a longer blade. If you're a 240mm and up user, you'll want to reach for this sujihiki when it comes time to carve your meat.
Knife Shape: Sujihiki
Blade Length: 270mm
Blade Height: 37mm
Spine Thickness at Heel: 3mm
Steel: Aogami Super Steel
Grind: 50 / 50
Handle: Walnut Octogonal
This slicer is amazing, sharp and the best bang for your buck. It is the perfect blue steel that holds an edge and blows though larger proteins both raw and cooked.