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 #2 (Blue #2 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.
One comment you often hear from nakiri knife users is, "I wish this were taller. I wish it were longer. I wish this nakiri had more belly depth". Well, this nakiri HAS more belly depth, IS longer at 180mm, and IS taller.
This means 1) the knife will naturally have more weight to the blade helping drive it through food with more ease, and 2) if your food starts to stick on the blade as you cut, it will take more cuts before the food slices fall over the spine of the knife. What's there not to love?
Maker: Moritaka Hamono
HRC: 62 : 63
Hammer Forged, San Mai
Soft Iron Cladding
Spine at heel / chin 3.3mm and 2.1mm
Octogonal Walnut handle