Description & specifications
Chef's knife with a blade of 27 cm in three layers with a core of aogami-super (blue-super)
Moritaka in Kumamoto is one of the world's oldest knife manufacturers, whose knives have become iconic and easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.
This chef's knife is a classic all-round tool for chopping and slicing both meat and vegetables, and it is an absolute pleasure to work with.
The handle is made of walnut wood and is octagonal in the classic WA shape.
One should be aware that knives from Moritaka rust very easily. This is intended, so it must be expected. Maintenance is therefore extremely important, and one should always rinse the blade of the knife immediately after use.
The core steel is, as mentioned, aogami-super. Aogami is the category of so-called blue steel, and "Super" is the hardest of these alloys. For this reason, it is not a knife to take chances with by cutting into overly hard materials. Bones, cartilage, frozen items, etc. are of course prohibited.
However, if you are willing to take care of your knife, then Moritaka is definitely one of the most enjoyable and personal experiences you can have.
| Type | Chef's Knife/Gyuto |
|
|
240mm / 24cm |
|
|
San Mai (three layers), Aogami Super core |
|
|
50/50 |
|
|
Octagonal |
|
|
No! |
|
|
63-64HRC |
|
|
Walnut & black Pakkawood ferrule |
Maintenance & use
Never cut into bones or frozen items as this may damage the egg. Always wash the knife by hand and dry it thoroughly immediately.
Please note that both the blade and handle can be seriously damaged and broken if the knife is washed in a dishwasher – this also applies to stainless steel and wooden handles.
We are proud suppliers to
