Description & specifications
Kiritsuke with 240 mm 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 Kiritsuken is a kind of archetypical Japanese chef's knife that has a very distinctive profile. It has what you would call a K-tip, before working with the tip of this knife is absolutely outstanding. It is mainly used by chefs as their chef's knife of choice - or so the legend says. It should therefore just be understood as a chef's knife.
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.
| Type | Kiritsuke |
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240mm / 24cm |
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San Mai (three layers), Aogami Super core |
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50/50 |
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Octagonal |
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No! |
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63-64HRC |
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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.
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