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Aogami Super, perfectly rendered, is found at the core of Moritaka Supreme knives. The treatment of these knives has the steel achieving a Rockwell Hardness of 64-64. The core steel is wrapped in reactive iron cladding; however, the kurouchi finish on these knives does an excellent job preventing corrosion. That said, these knives are fully reactive and should be kept dry and wiped down during use.
Moritaka draws on the company’s 700 years of experience producing hand forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker’s bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left handed users as Moritaka has ground the blade symmetrically which is not the case with most honesukis you will find. Please note as of May 15th, 2015 these knives now have a ho wood octagonal handle with buffalo horn ferrule. The video on the page is not current. The photos are current.Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Moritaka san inserts the steel
Edge Steel: Aogami Super Steel
Cladding: Iron
Finish: Kurouchi
HRC: 65+-
Weight: 4.4 oz
Edge Length: 150 mm
Total length: 290 mm
Spine Thickness at Heel: 3.3 mm
Blade Height: 41.1 mm
Double beveled 50/50 edge grind
Moritaka draws on the company’s 700 years of experience producing hand forged blades to produce this 150mm honesuki, or poultry knife. The edges on this knife can be taken extremely steep and through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker’s bevel angle in place to avoid chipping when working through poultry joints. We highly recommend this knife for left handed users as Moritaka has ground the blade symmetrically which is not the case with most honesukis you will find. Please note as of May 15th, 2015 these knives now have a ho wood octagonal handle with buffalo horn ferrule. The video on the page is not current. The photos are current.
Reviews
10 review(s) WRITE A REVIEW (Reviews are subject to approval) Great Poultry KnifePosted By: Michael W
This is my second Moritaka knife I own. Wanted a Honesuki knife,and purchased this. Beautiful finish, weight and feel for my large hands. Cuts through poultry like butter. Best boning knife in my kitchen. So pleased to own it. Thx to CKTG for the fast ship.
This is my second Moritaka knife I own. Wanted a Honesuki knife,and purchased this. Beautiful finish, weight and feel for my large hands. Cuts through poultry like butter. Best boning knife in my kitchen. So pleased to own it. Thx to CKTG for the fast ship.
Purchased Knife . . . Moritaka AS 150mm Honesuki Product ReviewPosted By: Kyle Johnson - verified customer
3 people found this review helpful
It took me a while to pick out which Honesuki I wanted. I was looking for a well priced one that I would happy with. I chose this one based on the core steel and octagonal handle which I find better than other handle types. This knife has not let me down. Like others have said it needs a little work out of the box I sharpened on a 4k then 8 stone. Finished on a strop loaded with diamond spray. This knife is one i couldn't live without.
3 people found this review helpful
It took me a while to pick out which Honesuki I wanted. I was looking for a well priced one that I would happy with. I chose this one based on the core steel and octagonal handle which I find better than other handle types. This knife has not let me down. Like others have said it needs a little work out of the box I sharpened on a 4k then 8 stone. Finished on a strop loaded with diamond spray. This knife is one i couldn't live without.
Product Review Product ReviewPosted By: Carl S - verified customer
3 people found this review helpful
OOTB - Not very sharp, really needed a lot of work starting at a 1000g stone, but considering the steel it became very very sharp after some work, no scratches or warps or anything, just perfect OOTB except for sharpness.Fit and Feel: Great classic handle, beautiful look to it, very nice pointy tip, a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)Edge Retention is goodSharpness is FantasticI use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken, beef and small fish.Overall a beautiful knife with lots of use and great steel.
3 people found this review helpful
OOTB - Not very sharp, really needed a lot of work starting at a 1000g stone, but considering the steel it became very very sharp after some work, no scratches or warps or anything, just perfect OOTB except for sharpness.Fit and Feel: Great classic handle, beautiful look to it, very nice pointy tip, a lot heavier than I thought it would be because of the thickness of the steel. But I like some weight when I am boning ;-)Edge Retention is goodSharpness is FantasticI use this knife for breaking down Lamb primarily (Legs and Shoulders) but it works amazing for chicken, beef and small fish.Overall a beautiful knife with lots of use and great steel.
Product Review
Product ReviewPosted By: Jaime Grant - verified customer
2 people found this review helpful
It's taking a bit for this knife to grow on me, though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens, which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge, but needs a lot more work than my Takeda Guyuto and won't get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
2 people found this review helpful
It's taking a bit for this knife to grow on me, though to be honest I bought it to replace a European boning knife. This knife does very well boning out chickens, which is what it is designed to do. Not so good at removing silcerskin from beef though. It takes a good edge, but needs a lot more work than my Takeda Guyuto and won't get nearly as sharp. great fit and finish and a beautiful handle. Get one if you are boning out a lot of poultry.
Product ReviewPosted By: Doug Morton - verified customer
2 people found this review helpful
This my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality, nice and sharp, and holds its edge very well. Great specialty knife.
2 people found this review helpful
This my first experience with a Honesuki. Bought it to use mainly on chickens - it does a great and quick job - looking for more chickens. Like all Moritakas is very high quality, nice and sharp, and holds its edge very well. Great specialty knife.
