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.
With a core steel of Aogami Super (Blue Super 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.
A 240mm gyuto is by far one of our most popular knife styles and length. Whether you are a home cook or a busy on the line professional chef, there's just something about 240mm that fits the sweet spot for most. Kind of like having a shoe that's half a size larger so when you decide to put on a warmer pair of socks, the shoe still fits seamlessly. To tie it back to knives, what we mean is, 240mm is a very versatile length which belongs in any kitchen!
ADD ZACH PETERS PRO SHARPENING SERVICE
A true artisan crafted blade. Aogami super is just an incredible steel. It sharpens easily to a crisp edge with Naniwa pro stones.
This is a good knife. It’s attractive and well made. Some days I’d say I love it but in a commercial setting the full carbon requires a little too much maintenance and for some reason I can’t get it to stay super sharp. Some of my stainless knives are more reliable on tomatoes. I expected better sharpness and edge retention from aogami super steel but I’ll admit my own fault. eventually I’ll get better at sharpening and maintaining it and I’ll figure out how to make it patina instead of rust.