Description & specifications
The Chinese chef's knife here from Moritaka is a beast of a knife! The name is actually misleading, because the knife is Japanese, but the name comes from the fact that you often see this type of knife used as a chef's knife in Asian cooking culture.
The blade is relatively long at 22 cm, and the knife is also quite high, so it is a large and relatively heavy knife compared to other knives from Moritaka. Although the knife looks like a meat axe, it is not! On the contrary, it has a very hard and fine edge, which will therefore be damaged if you try to use it as a meat axe.
Instead, this knife is used to cut and slice vegetables and meat - for example for wok dishes.
The knife is forged with a blade of three layers of steel with Aogami-Super in the core surrounded by one layer of iron on each side. It is thus by no means rust-free and must be expected to patina very quickly.
- Moritaka Hamono (Kumamoto, Japan)
- 220 mm Chinese (Asian) chef's knife
- Not stainless
- Aogami-Super
The knife must never be washed in a dishwasher, must not cut into hard objects such as bones, cartilage, bones and frozen objects as well as hard cheeses. Remember that it is a property of thin, hard metal that it can break.
| Weight | 535 g |
| Total length | 372 mm |
| The length of the blade | 223 mm |
| Blade height at heel | 11.5 mm |
| The thickness of the blade at the heel | 4.6 mm |
As our knives are handmade, please expect that the measurements given are approximate and may therefore vary slightly.
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
