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 #2 (Blue #2) wrapped in a kurouchi finish. Those who like blue #2, enjoy it for its toughness and great edge retention. Two steel qualities you would want for a workhorse knife, and here lend themselves really well particularly in this nakiri. No wonder many globally acclaimed makers like Anryu, Konosuke, Saji and others, have chosen this as their primary steel.
A nakiri will quickly become your go to vegetable prep knife. The flat surface along the length of the cutting edge means you can say goodbye to accordion cuts. At 165mm, this is the most common knife length for a nakiri around the globe. Why? We have no idea, but clearly the smiths know better since any nakiri you will ever hear about, will have a 165mm version.
Please use caution with this very thin and hard tool and use caution not to push side to side when cutting. Not recommend for hard squash. Use standard care for non stainless Japanese knives.
Maker: Moritaka Hamono
Core Steel: Aogami #2 aka Blue #2
Cladding: Soft Iron
Blade Length 165mm
Thickness at heel: 3mm
Mid Thickness: 1.5mm
Handle: Blade Only