Santoku with 17 cm blade in three layers with core of aogami-super (blue-super)
Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.
The santoku is used as a chef's knife for chopping and slicing both meat, fish and vegetables. "Santoku" means something like three virtues, which precisely covers its use for meat, fish and vegetables. The balance is different than in a chef's knife, as the blade is generally shorter than in chef's knives.
The handle is made of walnut wood and is octagonal in the classic WA shape.
You should be aware that knives from Moritaka rust very easily. That's what they're meant to do, so that's to be expected. Maintenance is therefore extremely important, and you should e.g. always rinse the blade of your knife immediately after cutting with it.
As mentioned, the core steel is aogami super. Aogami is the category of so-called blue steel, and "Super" is the hardest of these alloys. For the same reason, it is not a knife you should take chances with by cutting excessively hard objects. Bones/, bones, cartilage, frozen items etc. is of course banned.
If, on the other hand, you are prepared to take care of your knife, Moritaka is certainly one of the funnest and most personal things you can get close to.
