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 egg, 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.
