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Moritaka Hamono Aogami Super Kurouchi 240mm Kiritsuke

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Regular price $269.00
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Customer Reviews

Based on 4 reviews Write a review

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.

There exists the three staple knives of Japanese cuisine (deba, yanagiba, usuba), and then there's the kiritsuke. Often portrayed as "the master of all knives" and traditionally single bevel though this one is double bevel, it was believed that only one person per professional kitchen could utilize this knife, the master. A knife which when in the hands of a skilled user, one could easily use to mince garlic or oblique cut scallions.

At 240mm and a very functional k-tip, this knife is as versatile as you allow it to be. From julienning spring onions to slicing your roast, a kiritsuke's beauty lies in the hands of the beholder.

Maker: Moritaka Hamono

Construction: Warikomi

Cladding: Kurouchi Finished Iron Cladding

Core Steel: Aogami Super Steel aka Blue Super

HRC: 65

Weight: 192g 

Blade Length: 240mm

Overall Length: 390mm Depending on handle

Spine at Heel: 3mm

Spine Mid Blade: 1.8mm

Height: 50mm

Finish: Kurouchi

Customer Reviews

Based on 4 reviews
Scary sharp

I added the sharpening service and got the bevels thinned for me prior to shipping and this is the sharpest knife I ever used, all of my colleagues agree.
Also it just feels and looks amazing. It is a bit heavier than my other carbon blades, which perfectly suits the push cut style that it's designed for

World-class Kiritsuke

If you LOVE Kiritsuke as I do, you will know it's quite difficult to find this type of blade, that has a more flat-profile, alike their traditional single bevel cousins.

Naoki Mazaki & Kagekiyo are the few others that come to mind, however these blades are made with Shirogami#2 & Aogami#1 respectively. To find a Kiritsuke with that profile AND for it to be in Aogami Super (with proper heat treating, bevel and edge grind), it just does not exist to my knowledge.

I personally would prefer to find something in Shirogami#1 however, I don't believe that currently exists outside from the custom world.

What I am saying is this is a VERY SPECIAL blade, which could EASILY go for 3.5 (x) the cost (and STILL BE WORTH IT)!

If you are a flat profile, asymmetrical double bevel grind Kiritsuke-lover like I, do yourself a favor and GET THIS BLADE!

Ethan W
Excellent Steel for a steal of a price

The Pros:
Aogami Super steel. A premium steel at an affordable price. Most aogami super knives cost at least a hundred more than this moritaka.
Great heat treat. Aogami super with a good heat treat means this knife gets sharp easily and stays sharp for a good long time.
Flat-ish profile. The relatively flat cutting edge or lack of belly means this knife is great for my personally preferred push or pull cuts (I don't like rock cutting).
Unique kiritsuke look. Everyone has a classic looking european chef knife / gyuto. The kiritsuke is different and people will notice.
Fairly easy to maintain. The kurouchi finish prevents this iron cladding (can rust) from actually rusting. Just wipe it dry before putting it away and you're good.
The Cons:
Wedging. The knife is ground where it gets pretty thick after the primary bevel (about a centimeter from the cutting edge). This can result in wedging and difficulty cutting dense foods like carrots. This con can be remedied by thinning the knife yourself or getting a professional to thin it. Once it's thinned, this knife is flawless.

Ethan W
Excellent Steel for a steal of a price

Most Aogami (blue) Super steel gyutos are over a hundred to hundreds of dollars more expensive than these Moritaka blue super knives. In addition to a premium steel, Moritaka also does a great heat treat of the blue super steel to make a knife that gets sharp easily on whetstones and stays sharp for a good long time. One more pro is the relatively flat curve of the blade edge or in other words a lack of a belly, which makes push or pull cutting a breeze and eliminates any accordion cuts ("accordion cuts" happen when your knife doesn't fully contact the cutting board and therefore doesn't fully cut your food leaving many slices of food still stuck together looking like the folds of an accordion). My one gripe with this knife is that it gets pretty thick about a centimeter from the cutting edge due to how it's ground, which can cause some wedging and difficulty cutting dense food like carrots. You can thin the knife (or get a professional to thin it for you) and then this knife has zero flaws.