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 wrapped in a kurouchi finish. Those who like As, 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 XYZ. No wonder many globally acclaimed makers like Anryu, Konosuke, Saji and others, have chosen this as their primary steel.
Gyuto, translates to "cow sword". I mean at 270mm, it might as well be a cow sword! If you are looking at this knife, and it is your first ever Japanese kitchen knife, close the browser and turn back. A knife this length, particularly a gyuto isn't for those that aren't yet accustomed to Japanese kitchen knives. If on the other hand you're looking at this and know exactly what this represents, then I guess this is the knife for you isn't it?
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 wrapped in a kurouchi finish. Those who like As, 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 XYZ. No wonder many globally acclaimed makers like Anryu, Konosuke, Saji and others, have chosen this as their primary steel.
Gyuto, translates to "cow sword". I mean at 270mm, it might as well be a cow sword! If you are looking at this knife, and it is your first ever Japanese kitchen knife, close the browser and turn back. A knife this length, particularly a gyuto isn't for those that aren't yet accustomed to Japanese kitchen knives. If on the other hand you're looking at this and know exactly what this represents, then I guess this is the knife for you isn't it?