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Over 700 years of hand-forged blade-craft tradition has culminated in the Moritaka Supreme line of knives, and both the performance and character of these blades are reflective of that history. These outstanding knives are an incredible value for the performance, quality, high-end steel, and hand-crafted character that they provide.
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
HRC: 64-65
Edge Grind: Even
Handle: Burnt Chestnut, D-shaped
Weight: 5.3 oz (152 g)
Edge Length: 182 mm
Total Length: 332 mm
Spine Thickness at Base: 2.5 mm
Blade Height at Base: 56.7 mm
The core steel in the Moritaka AS line is the highly regarded Aogami Super, which takes and holds a wicked edge. This high-end carbon steel is clad with softer iron and produced with a kurouchi finish. While still reactive, this finish aids in corrosion resistance. Moritaka has taken the alloy to 64-65 HRC which is a superb treatment for this steel. Edge retention is top-notch as is the out-of-the-box sharpness. The refinement these knives are capable of is exceedingly high. The kurouchi finish on the blade adds a rustic aesthetic which enhances the traditional character of this lovely nakiri. It also improves the corrosion resistance of the otherwise highly reactive cladding.
This is a thin blade made for processing vegetables, especially harder ones where thicker blades would wedge or stick. As with most nakiri blades, it is very flat at the edge.
