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Moritaka does a phenomenal job with the Aogami Super (AS) found at the core of their Supreme series of knives. These knives are treated to an HRC of 64-65 which provides for an edge that can be taken to very steep angles, holds high levels of refinement, and has excellent retention. These knives wrap the AS with iron cladding and a kurouchi finish. Moritaka Supreme knives are handcrafted with wonderful grinds and provide exceptional performance. All of this should come as no surprise given the company’s 700 years of blade-forging history. What is surprising is the price that these tremendous knives are offered at, making them an exceptional value.
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.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+-
Handle: Octagonal Ho Wood with Buffalo Horn Ferrule
Weight: 8.6 oz (244 g)
Edge Length: 272 mm
Total Length: 427 mm
Spine Thickness at Heel: 4.2 mm
Blade Height: 54.1 mm
270mm in a kiritsuke tends to be the favored length for pro cooks who have the available cutting real estate to work with. The additional length and weight can be beneficial when chopping a lot of produce and lets the knife get a bit more elevation, able to cover larger objects. This kiri is 50/50 on the grind and the bevel making it more versatile than its traditional brethren and able to be wielded with identical performance by both right- and left-handed users.
Reviews
4 review(s) WRITE A REVIEW (Reviews are subject to approval) Pure perfection Posted By: H. Kaler - verified customer
Absolutely love the weight/balance of this kiritsuke, and it just slides thru veggies with little to no effort. The grinds are clean, and the out of box sharpness was insane. Still as sharp as it was after daily use over the past few weeks. By far my favorite blade so far.
Absolutely love the weight/balance of this kiritsuke, and it just slides thru veggies with little to no effort. The grinds are clean, and the out of box sharpness was insane. Still as sharp as it was after daily use over the past few weeks. By far my favorite blade so far.
Product ReviewPosted By: Darin - verified customer
This is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine. this is a knife for knife enthusiasts, to be sure. it needs a lot of TLC but is more than worth it. Highly recommended.
This is still my go-to gyuto. the steel takes an awesome edge but is prone to chipping because of its 64 rc hardness. I would but this knife again in a hreatbeat if anything every happened to mine. this is a knife for knife enthusiasts, to be sure. it needs a lot of TLC but is more than worth it. Highly recommended.
Product ReviewPosted By: Michael Pukas - verified customer
I've had this knife for several weeks now and I absolutely love it! It's got a very straight edge with a small amount of curve towards the tip, which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board, slicing, peeling and chopping tasks. I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness, edge retention and resistance to corrosion, and it's usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade. The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip, but otherwise it's very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling, but find I have to lighten up quite a bit as I'm working or the blade will cut into the board and stick in it. The knife is overall quite light, but is a tad blade heavy. Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto's, and I find myself grabbing for this one more often that the others. I use it for nearly everything ? mincing herbs, crushing garlic, slicing & dicing shallots, julienne veg, and slicing meats. Highly recommend!
I've had this knife for several weeks now and I absolutely love it! It's got a very straight edge with a small amount of curve towards the tip, which means it can rock-crop/slice small things like herbs-garlic-shallots. This knife is best suited to push- and pull-cuts with the edge parallel to the board, slicing, peeling and chopping tasks. I think this line of Moritaka knives is one of the best values to be found! Aogami Blue Super Steel is one of the best steel for kitchen knives due to its hardness, edge retention and resistance to corrosion, and it's usually very expensive. The fit and finish are excellent. The fact that they use a SS tang shows they pay attention to details. The rosewood handle is an excellent compliment to the kurouchi finish on the blade. The san-mai construction of this knife gives it a very solid feel. It has a little flex at the tip, but otherwise it's very rigid. It has decent feedback when cutting/slicing. This may or may not be to your liking. I really like the solid feeling, but find I have to lighten up quite a bit as I'm working or the blade will cut into the board and stick in it. The knife is overall quite light, but is a tad blade heavy. Came very sharp OOTB but nothing like the edge it can take with some time at the stones. I have a couple of other very nice SS Japanese gyuto's, and I find myself grabbing for this one more often that the others. I use it for nearly everything ? mincing herbs, crushing garlic, slicing & dicing shallots, julienne veg, and slicing meats. Highly recommend!
Product ReviewPosted By: Huy Bui - verified customer
Love this knife, came sharp out of the box, was easily made sharper. Fairly thick knife, which is rare among Japanese knives. Slight wedging on a large onion, but that added heft makes the knife a great workhorse.Can smash & mince garlic with ease, yet can still slice a tomato so thin you can see through it.Best all around knife I own.
Love this knife, came sharp out of the box, was easily made sharper. Fairly thick knife, which is rare among Japanese knives. Slight wedging on a large onion, but that added heft makes the knife a great workhorse.Can smash & mince garlic with ease, yet can still slice a tomato so thin you can see through it.Best all around knife I own.
