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Moritaka Supreme knives provide an exceptional rendering of Aogami Super steel sandwiched between softer iron cladding which is presented with a Kurouchi finish. Moritaka is one of the oldest and most storied knife makers on our site. They have been forging blades for over 700 years and that tradition is imbued into this wonderful gyuto.
In 210mm, this gyuto gets very thin at the tip and behind the edge. In the hand, these knives feel well balanced and are confidence inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade making history.
Please note that the octagonal handle is now made of ho wood, not yew as shown in the video below.Blacksmith: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Tang: Stainless Steel
Edge Grind: Even: See Choil Photo
Finish: Kurouchi
Handle: Ho Wood Octagonal
Ferrule: Buffalo Horn
Weight: 4.8 oz (136 g)
Edge Length: 212 mm
Total Length: 355 mm
Spine Thickness at Heel: 3.5 mm
Blade Height: 46.8 mm
Edge Hardness: 65 HRC
In 210mm, this gyuto gets very thin at the tip and behind the edge. In the hand, these knives feel well balanced and are confidence inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a real treat to use. It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. These knives punch beyond their price point and are a great piece of Japanese blade making history.
Please note that the octagonal handle is now made of ho wood, not yew as shown in the video below.
Reviews
29 review(s) WRITE A REVIEW (Reviews are subject to approval) Excellent , January 7, 2024Posted By: Charles
My first non-mass produced, reactive steel Japanese knife and I love it. I purchased this knife with the intention of using it daily. The handle has a great feel. Mark finished sharpening the knife at 12* before CKTG mailed it. It is a triumphantly sharp blade. Have cooked 5 or 6 meals for 2 people, making sure to wipe with a damp and then a dry microfiber cloth each time I finish cutting up one ingredient. Starting to see some patina form.
For my preferences, I wish I had gone with a slightly longer profile and/or little more heft. I am a big guy 6’3” with big hands and a physical job so I have plenty of strength to wield a heavier knife. That said, it’s comfortable to use and cuts like a dream.
My first non-mass produced, reactive steel Japanese knife and I love it. I purchased this knife with the intention of using it daily. The handle has a great feel. Mark finished sharpening the knife at 12* before CKTG mailed it. It is a triumphantly sharp blade. Have cooked 5 or 6 meals for 2 people, making sure to wipe with a damp and then a dry microfiber cloth each time I finish cutting up one ingredient. Starting to see some patina form.
For my preferences, I wish I had gone with a slightly longer profile and/or little more heft. I am a big guy 6’3” with big hands and a physical job so I have plenty of strength to wield a heavier knife. That said, it’s comfortable to use and cuts like a dream.
Excellent service for an excellent knife. First love
Great knifePosted By: Travis
4 people found this review helpful
Sharp as a razor, does what others are talking about. Only disappointment is in the finish. The black coating looks globbed on for lack of better terms, some areas have a bunch, others nearly non-existent. Doesnt impact performance, only the eye appeal.
4 people found this review helpful
Sharp as a razor, does what others are talking about. Only disappointment is in the finish. The black coating looks globbed on for lack of better terms, some areas have a bunch, others nearly non-existent. Doesnt impact performance, only the eye appeal.
Wonderful bladePosted By: Anthony Carroll
2 people found this review helpful
As a bladesmith I found this blade to be superb. I actually bought it as a gyuto example to work from as I have been getting more and more interested in making high performing Japanese kitchen cutlery. A wonderful edge to work with. I do feel that the balance is slightly more forward than I prefer, but still quite nice.
2 people found this review helpful
As a bladesmith I found this blade to be superb. I actually bought it as a gyuto example to work from as I have been getting more and more interested in making high performing Japanese kitchen cutlery. A wonderful edge to work with. I do feel that the balance is slightly more forward than I prefer, but still quite nice.
Amazing. Perfectly sharp! Posted By: Anthony
2 people found this review helpful
My first carbon steel blade, andI cannot believe it has taken me so long to buy one! I took a little bit of time researching knife makers trying to find what makes them who they are, and narrowed down the steel types. Moritaka Hamono's 700 years of making blades really shows.
Right out of the box this knife is by far the sharpest knife I've ever owned. I've read reddit posts of how people somehow make it "that much" sharper themselves, but I find that hard to believe. I literally held the end of the handle (putting zero downward force), and sliced straight through my tomato with a very slight dragging motion.
It really is a pleasure to cook with this knife, more like a ritual actually.
The only thing I can say that I regret about this purchase was the fact that after I bought it I saw that black handled version show up in stock! Lol
2 people found this review helpful
My first carbon steel blade, andI cannot believe it has taken me so long to buy one! I took a little bit of time researching knife makers trying to find what makes them who they are, and narrowed down the steel types. Moritaka Hamono's 700 years of making blades really shows.
Right out of the box this knife is by far the sharpest knife I've ever owned. I've read reddit posts of how people somehow make it "that much" sharper themselves, but I find that hard to believe. I literally held the end of the handle (putting zero downward force), and sliced straight through my tomato with a very slight dragging motion.
It really is a pleasure to cook with this knife, more like a ritual actually.
The only thing I can say that I regret about this purchase was the fact that after I bought it I saw that black handled version show up in stock! Lol
Moritaka gyutoPosted By: Zach Ramsdell - verified customer
3 people found this review helpful
Really cool knife. I received it in the mail a week ago and used it on the line at work all week and had a blast. Recently Ive been using mostly Takamura knives so to go from that to a carbon wa style was interesting and a lot of fun. I am pretty efficient at sharpening and this thing came out of the box sharp as hell. I read several reviews of people talking about the profile being flat or almost santokuish but I havent had an issue with that at all. If youre used to a western style knife or something like a Shun it might seem like it but its totally normal for the gyutos that Ive used. The knife is gorgeous, literally handmade and you can see the process when you look at it, absolutely beautiful. Im letting the patina form naturally rather than force one and after a week its definitely developing nicely. All in all, this is a top tier knife as long as you realize how unique it is and take proper care of it.
3 people found this review helpful
Really cool knife. I received it in the mail a week ago and used it on the line at work all week and had a blast. Recently Ive been using mostly Takamura knives so to go from that to a carbon wa style was interesting and a lot of fun. I am pretty efficient at sharpening and this thing came out of the box sharp as hell. I read several reviews of people talking about the profile being flat or almost santokuish but I havent had an issue with that at all. If youre used to a western style knife or something like a Shun it might seem like it but its totally normal for the gyutos that Ive used. The knife is gorgeous, literally handmade and you can see the process when you look at it, absolutely beautiful. Im letting the patina form naturally rather than force one and after a week its definitely developing nicely. All in all, this is a top tier knife as long as you realize how unique it is and take proper care of it.
Moritaka Gyuto 210 mm Just had to get this knifePosted By: Ray - verified customer
2 people found this review helpful
I danced around in my head to pick either the Moritaka AS Santoku or the Moritaka AS Gyuto for a solid week. Since I couldn't make up my mind,I ordered them both.Both . Sure glad I did.They are such a pleasure to look at and to use.Instead of putting them in a knife block,I built a couple of frames that double as a knife holder and a show piece wall hanger. My friends get a nice eye full when they visit and eyes open wide.
2 people found this review helpful
I danced around in my head to pick either the Moritaka AS Santoku or the Moritaka AS Gyuto for a solid week. Since I couldn't make up my mind,I ordered them both.Both . Sure glad I did.They are such a pleasure to look at and to use.Instead of putting them in a knife block,I built a couple of frames that double as a knife holder and a show piece wall hanger. My friends get a nice eye full when they visit and eyes open wide.
Becoming my favoritePosted By: Jorge Hernandez - verified customer
3 people found this review helpful
Ok first off the Knife looks waaaaaaaaaaay better then the site and video shows. The kurouchi finish is just so beautiful and smoothed. The ootbs I would give it a 6, but after I sharpen it...... Wow it cuts through everything like warm butter. I needed something smaller for me to work with on the line and this is perfect. I picked it specifically because the whole profile of the knife is more towards the flat side, which I love more since I like to do chopping and thrust cutting. The Super Blue steel sharpened easily and the edge lasts me a long time. I highly recommend for someone looking for a knife with more a flat profile
3 people found this review helpful
Ok first off the Knife looks waaaaaaaaaaay better then the site and video shows. The kurouchi finish is just so beautiful and smoothed. The ootbs I would give it a 6, but after I sharpen it...... Wow it cuts through everything like warm butter. I needed something smaller for me to work with on the line and this is perfect. I picked it specifically because the whole profile of the knife is more towards the flat side, which I love more since I like to do chopping and thrust cutting. The Super Blue steel sharpened easily and the edge lasts me a long time. I highly recommend for someone looking for a knife with more a flat profile
Excellent Great knifePosted By: Don - verified customer
2 people found this review helpful
The knife is sharp out if the box, slicing and dicing vegi like butter, much lighter weight compare with other knifes that I have (miyabi and enzo).Used a little wax to seal the space between the blade and handle for moisture protection.I like the overall looking of the blade while the knife is collection piece.I sharpen it on 6000grit waterstone and woow!!! is sharp.Happy with this knife.
2 people found this review helpful
The knife is sharp out if the box, slicing and dicing vegi like butter, much lighter weight compare with other knifes that I have (miyabi and enzo).Used a little wax to seal the space between the blade and handle for moisture protection.I like the overall looking of the blade while the knife is collection piece.I sharpen it on 6000grit waterstone and woow!!! is sharp.Happy with this knife.
I find your lack of sharpness disturbingPosted By: Jozef Ezra - verified customer
2 people found this review helpful
When you receive this out of a box in the post you may momentarily lapse and think it came from some newt of a lady in a lake but it would rust if you left it in the water too long. You probably won't leave it anywhere else for long as this is your darling, your hamburger, your wingman, and your girlfriend all in one. Is she high maintenance? Moderately... but she will stand by your side through thick and thin, just not anything frozen. She isn't just gonna go dutch with you for dinner, she is gonna help you make it fresh from scrizzatch. The only thing sharper than the knife is CKTG's service and interaction. You will pay an arm and a chicken leg for anything marginally better than this. Get a stone or two(put a ring on it) and keep this beauty yours forever. I take her with me to two high production kitchens daily, and although she isn't built well for the most intense of moments on the line, she purrs like a bengal tiger the rest of the time. Shoutout to my boy Isaiah for doing a custom handle that was just as tight. If you got the money put down that shallot and vote for Moritaka on your ballot cuz this knife is gonna get you rickety wrecked!
2 people found this review helpful
When you receive this out of a box in the post you may momentarily lapse and think it came from some newt of a lady in a lake but it would rust if you left it in the water too long. You probably won't leave it anywhere else for long as this is your darling, your hamburger, your wingman, and your girlfriend all in one. Is she high maintenance? Moderately... but she will stand by your side through thick and thin, just not anything frozen. She isn't just gonna go dutch with you for dinner, she is gonna help you make it fresh from scrizzatch. The only thing sharper than the knife is CKTG's service and interaction. You will pay an arm and a chicken leg for anything marginally better than this. Get a stone or two(put a ring on it) and keep this beauty yours forever. I take her with me to two high production kitchens daily, and although she isn't built well for the most intense of moments on the line, she purrs like a bengal tiger the rest of the time. Shoutout to my boy Isaiah for doing a custom handle that was just as tight. If you got the money put down that shallot and vote for Moritaka on your ballot cuz this knife is gonna get you rickety wrecked!
Moritaka AS Gyuto 210mmPosted By: Lamar - verified customer
2 people found this review helpful
Great steel, sharp like a razor and a manly look. What a knife. Light in the hand and ready to go to work. Makes you feel good just using this knife. Lamson and Wusthof will always have a place on my cutting board but this Japanese knife has opened a whole new world for me. Thank you CKTG!
2 people found this review helpful
Great steel, sharp like a razor and a manly look. What a knife. Light in the hand and ready to go to work. Makes you feel good just using this knife. Lamson and Wusthof will always have a place on my cutting board but this Japanese knife has opened a whole new world for me. Thank you CKTG!
Product ReviewPosted By: Jason - verified customer
2 people found this review helpful
It's quite a distinctive looking knife with his kurouchi finish and stainless tang. This was one of the knives got when I was starting to get into japanese knives. Out of the box the knife was sharp enough to slice through tomato easily. The profile is quite flat so ideal for those that push cut and chop. The high heat treatment and thinness behind the edge is what makes this knife stand out. Aogami super is a great steel and retains its edge well. Worth trying out if you get a chance!
2 people found this review helpful
It's quite a distinctive looking knife with his kurouchi finish and stainless tang. This was one of the knives got when I was starting to get into japanese knives. Out of the box the knife was sharp enough to slice through tomato easily. The profile is quite flat so ideal for those that push cut and chop. The high heat treatment and thinness behind the edge is what makes this knife stand out. Aogami super is a great steel and retains its edge well. Worth trying out if you get a chance!
OMG.. I adore it!Posted By: Brian M (GopherBroke) - verified customer
3 people found this review helpful
I bought the Moritaka santoku first,and found it to be a bit small, so I upgraded to the 210.I have owned with knife for several months now and have put it through it's paces... and it is a beast!The core steel that Mpritaka-san pruducing IS something special, and extraordinary. I own, or have used other AS steels from other makers, and nothing comes close!!!The fit and finish on Moritaka knives is a bit rough and rustic.They are NOT a polished up piece of perfection. They are handmade and the character that they exude exemplifies that. With a little attention they turn into a very fine, super high performing tool.My 210 is my go-go knife without a doubt.It is the sharpest thing I have ever held, period (yep, better than a Havasu knife, or a scalpel). My admiration for my 210 can be found/seen here:http://www.chefknivestogoforum.com/viewtopic.php?f=2&t=12021
3 people found this review helpful
I bought the Moritaka santoku first,and found it to be a bit small, so I upgraded to the 210.I have owned with knife for several months now and have put it through it's paces... and it is a beast!The core steel that Mpritaka-san pruducing IS something special, and extraordinary. I own, or have used other AS steels from other makers, and nothing comes close!!!The fit and finish on Moritaka knives is a bit rough and rustic.They are NOT a polished up piece of perfection. They are handmade and the character that they exude exemplifies that. With a little attention they turn into a very fine, super high performing tool.My 210 is my go-go knife without a doubt.It is the sharpest thing I have ever held, period (yep, better than a Havasu knife, or a scalpel). My admiration for my 210 can be found/seen here:http://www.chefknivestogoforum.com/viewtopic.php?f=2&t=12021
Excellent Posted By: Serge - verified customer
2 people found this review helpful
I think the secondary edge is concave - I'm not an expert but I have a $7 Chinese chef's knife (looks like a cleaver but is not) that I like a lot because the concave edge seems to work really well.Other than that this is a beautiful knife. I have another, shorter (160), knife from a different brand with a Kurouchi finish and it doesn't look as good and has a lot of lacquer on it that gets messed up over time.The handle feels great for a pinch grip - I tried another similar knife and the profile of the blade pushed my hand way off the handle.
2 people found this review helpful
I think the secondary edge is concave - I'm not an expert but I have a $7 Chinese chef's knife (looks like a cleaver but is not) that I like a lot because the concave edge seems to work really well.Other than that this is a beautiful knife. I have another, shorter (160), knife from a different brand with a Kurouchi finish and it doesn't look as good and has a lot of lacquer on it that gets messed up over time.The handle feels great for a pinch grip - I tried another similar knife and the profile of the blade pushed my hand way off the handle.
Product ReviewPosted By: Wes - verified customer
2 people found this review helpful
I've had this knife for more than a year and it's perfect. Of all my knives, this is the one (1) that food sticks to the least; (2) that wedges the least; (3) that sharpens the quickest and easiest; (4) that gets the sharpest; (5) that holds its edge the longest (though I just bought a HAP40 gyuto that I expect will best it in that regard); and (6) is the lightest and most nimble in the hand. The only downside is that it must be wiped after each use. That's not really much of a downside in my opinion.
2 people found this review helpful
I've had this knife for more than a year and it's perfect. Of all my knives, this is the one (1) that food sticks to the least; (2) that wedges the least; (3) that sharpens the quickest and easiest; (4) that gets the sharpest; (5) that holds its edge the longest (though I just bought a HAP40 gyuto that I expect will best it in that regard); and (6) is the lightest and most nimble in the hand. The only downside is that it must be wiped after each use. That's not really much of a downside in my opinion.
Product ReviewPosted By: daniel - verified customer
2 people found this review helpful
This knife feels like an extension of my hand. After a quick touch up on my stones I julienned 2 gallons of onions and 2 gallons of carrots and the knife was still sharp enough to keep going for the rest of the day doing light work. All the other chef's and the line cook's can't believe that I got it for the price I did.
2 people found this review helpful
This knife feels like an extension of my hand. After a quick touch up on my stones I julienned 2 gallons of onions and 2 gallons of carrots and the knife was still sharp enough to keep going for the rest of the day doing light work. All the other chef's and the line cook's can't believe that I got it for the price I did.
Product Review
Product ReviewPosted By: Richard F - verified customer
2 people found this review helpful
This in my fifth or sixth knife from CKTG and they are outstanding. There is a lot to like about this knife. I've been using it for about three weeks and the steel is everything they say it is. My only complaint is the blade profile. It's very flat. In fact the knife looks more like a narrow blade santoku than a gyuto. This profile works perfectly well for slicing, but when dicing and chopping the heel of the blade is jarring when it strikes the cutting board. I've altered my technique to compensate and even ground the heel down a bit, but I'm pretty sure I will send this knife off to a sharpening service to have its profile reshaped at some point in the future.
2 people found this review helpful
This in my fifth or sixth knife from CKTG and they are outstanding. There is a lot to like about this knife. I've been using it for about three weeks and the steel is everything they say it is. My only complaint is the blade profile. It's very flat. In fact the knife looks more like a narrow blade santoku than a gyuto. This profile works perfectly well for slicing, but when dicing and chopping the heel of the blade is jarring when it strikes the cutting board. I've altered my technique to compensate and even ground the heel down a bit, but I'm pretty sure I will send this knife off to a sharpening service to have its profile reshaped at some point in the future.
Product Review Product ReviewPosted By: Jon - verified customer
3 people found this review helpful
I bought this knife as recommended by Mark, and let me just say that he knows his knives. The edge on this thing is ridiculous, and its retention is incredible. It is very lightweight, yet feels sturdy. I bought this to be a workhorse, and it hasn't let me down once. Yeah yeah, it rusts, blah blah, just wipe it down and dry it after you're done using it, and you won't have any problem. This knife looked rustic to begin with, but now that it has formed a patina, it just looks bad@$$. I HIGHLY recommend this knife.
3 people found this review helpful
I bought this knife as recommended by Mark, and let me just say that he knows his knives. The edge on this thing is ridiculous, and its retention is incredible. It is very lightweight, yet feels sturdy. I bought this to be a workhorse, and it hasn't let me down once. Yeah yeah, it rusts, blah blah, just wipe it down and dry it after you're done using it, and you won't have any problem. This knife looked rustic to begin with, but now that it has formed a patina, it just looks bad@$$. I HIGHLY recommend this knife.
Product ReviewPosted By: Jon - verified customer
4 people found this review helpful
I bought this knife based upon Mark's recommendation for an excellent carbon-bladed wa-gyuto that could handle a professional environment. I must say, the man knows his knives. I love how comfortable this knife is, and the edge retention is insane. It was shaving-sharp out of the box, and has maintained that through three solid shifts without any sort of honing,sharpening, etc. Fit and finish was as good as can be expected on a rustic-looking knife, and I can see the handle lasting for a long time.Great knife, and yet another great experience dealing with CKTG.
4 people found this review helpful
I bought this knife based upon Mark's recommendation for an excellent carbon-bladed wa-gyuto that could handle a professional environment. I must say, the man knows his knives. I love how comfortable this knife is, and the edge retention is insane. It was shaving-sharp out of the box, and has maintained that through three solid shifts without any sort of honing,sharpening, etc. Fit and finish was as good as can be expected on a rustic-looking knife, and I can see the handle lasting for a long time.Great knife, and yet another great experience dealing with CKTG.
Product ReviewPosted By: Dan M - verified customer
2 people found this review helpful
I recently purchased this gyuto from this website about a month ago. The service was immediate and shipment was hassle free. The knife itself has an undesirable appearance to it at first glance, but has soul... I am a professional chef and have put this blade to use. I use it to cut meat, peeled fruit and tuna primarily... Vegetables with membranes dull the blade quickly in one service, but it still works flawlessly on meats after the emergency tomato slice prep. Is it an all purpose knife? Not necessarily. If you buy this knife you must pamper it. Most of the black has come off due to use, cleaning and honing with a ceramic steel 5 nights a week. The black may be gone but the knife has improved its appearance and shown its true colors by constant care.
2 people found this review helpful
I recently purchased this gyuto from this website about a month ago. The service was immediate and shipment was hassle free. The knife itself has an undesirable appearance to it at first glance, but has soul... I am a professional chef and have put this blade to use. I use it to cut meat, peeled fruit and tuna primarily... Vegetables with membranes dull the blade quickly in one service, but it still works flawlessly on meats after the emergency tomato slice prep. Is it an all purpose knife? Not necessarily. If you buy this knife you must pamper it. Most of the black has come off due to use, cleaning and honing with a ceramic steel 5 nights a week. The black may be gone but the knife has improved its appearance and shown its true colors by constant care.
Product ReviewPosted By: Mike Barber - verified customer
2 people found this review helpful
I bought this and a matching 130mm petty knife, and they are both absolutely fabulous. They're light and perfectly balanced, and make my hand-forged Sabatier knives feel downright heavy and clunky. The black finish is very beautiful and serviceable, and stains much less than other carbon steel knives I've used. Highly recommended!
2 people found this review helpful
I bought this and a matching 130mm petty knife, and they are both absolutely fabulous. They're light and perfectly balanced, and make my hand-forged Sabatier knives feel downright heavy and clunky. The black finish is very beautiful and serviceable, and stains much less than other carbon steel knives I've used. Highly recommended!
Product ReviewPosted By: S. Hancock - verified customer
2 people found this review helpful
I rate this knife at 4 of 5 stars.After about six weeks of use, I am impressed with the sharpness of the blade and the knife's balance. It feels good in he hand. It is also helpful that the knife has a western double bevel as opposed to the single bevel design found on many Japanese knives. The knife has a rustic almost rough look, however. It could never be considered a work of art as a fine sword might be. I used a food-grade mineral oil on the handle and that helped the appearance a good bit. But a buyer should think of this knife as a very good tool and not an object to be admired.
2 people found this review helpful
I rate this knife at 4 of 5 stars.After about six weeks of use, I am impressed with the sharpness of the blade and the knife's balance. It feels good in he hand. It is also helpful that the knife has a western double bevel as opposed to the single bevel design found on many Japanese knives. The knife has a rustic almost rough look, however. It could never be considered a work of art as a fine sword might be. I used a food-grade mineral oil on the handle and that helped the appearance a good bit. But a buyer should think of this knife as a very good tool and not an object to be admired.
Product ReviewPosted By: Rick - verified customer
5 people found this review helpful
I recently received this knife as a Christmas present from my wife( which is more like a present to her since I do all the cooking:)and as soon as I opened it I was immediately impressed with the look and edge, I own Mac and Misono which I have bought through CKTG and this is by far the prie of my fleet.It cuts like a frickin light saber MAN!@!!
5 people found this review helpful
I recently received this knife as a Christmas present from my wife( which is more like a present to her since I do all the cooking:)and as soon as I opened it I was immediately impressed with the look and edge, I own Mac and Misono which I have bought through CKTG and this is by far the prie of my fleet.It cuts like a frickin light saber MAN!@!!
Product ReviewPosted By: RobinW - verified customer
2 people found this review helpful
A cheap (-ish) way to a hand made Japanese knife.Grind on the bevel can be a bit uneven but the steel is great and performance is above price level.AS steel requires some care (not stainless), but ahhh the edges you get.....
2 people found this review helpful
A cheap (-ish) way to a hand made Japanese knife.Grind on the bevel can be a bit uneven but the steel is great and performance is above price level.AS steel requires some care (not stainless), but ahhh the edges you get.....
