Moritaka Hamono Aogami #2 Nakiri 165mm
Pickup currently unavailable
Hand-forged nakiri with Aogami #2 core steel using Moritaka’s signature Warikomi construction, heat-treated to 61-62 HRC, with a medium-rough Kurouchi finish and kasumi on the grind. Fairly flat grind and thinness behind-edge. Superb edge retention and still easy to sharpen and thin.
*Note: the "discoloration" close to tang is part of Moritaka's patented handle assembly, which is basically welded stainless steel to prevent rusting of the nakago. Kuchiwa and Cherry Wood handle are not flush. These are not faults.
- Origin (Made in): Yatsushiro, Kumamoto Prefecture, Japan
- Brand: Moritaka Hamono
- Knife Type: Nakiri
- Construction: Warikomi
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): Aogami #2 (Blue #2)
- Jigane (Cladding): Soft Iron
- Hardness: 61-62 HRC
- Hand-forged, hand-grinded, hand-sharpened
- Blade Finishes: Kurouchi
- Blade Length: 165mm (6.5")
- Blade Height (at heel): 51mm
- Spine Thickness
- Above heel: 3.2mm
- Middle: 1.6mm
- New Long-Lasting Handle
- Shape: Marugata (Oval-shaped)
- Material: Cherry Wood
- Kuchiwa: Durable Plastic
- Length: 131mm
- Overall Length: 309mm
- Weight: 142g (5.01oz)
- Engraved Mark: Moritaka Hamono Logo ; In Japanese Kanji "Minamoto no Moritaka" (源盛高)
About Moritaka Hamono 盛高刃物
Founded in 1293 during the Kamakura Period by Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高), Moritaka Hamono has a blade-making history of over 700 years. For the first 13 generations, the family made swords for Buddhist priests at Mt. Homan in Dazaifu, Fukuoka. In 1632 the family followed the Lord of Kumamoto to Myoken Shrine in Yatsushiro City of Kumamoto, and continued forging swords for Buddhist guards until 5 generations ago, when master swordsmith Chuzaemon Moritaka decided to expand the family business and apply their forging experience to chef knives. Since then the Moritaka family have been making solid and affordable hand-crafted knives and various agriculture steel tools for customers. Moritaka Hamono has pioneered hand-forged Warikomi constructions and patented stainless cladded rosewood handle assembly. Today the 27th generation blacksmith Tsunehiro Moritaka works with his father, one master craftsman and one apprentice to make all the knives for the Moritaka brand.
Aogami #2 (Blue #2) steel is a premium Japanese high carbon steel for knife making. Despite some corrosion resistant quality (for a carbon steel), it is not stainless, therefore you should wipe your knife dry after each use. Patina will develop over time. Rust may develop if left in prolonged contact with water or acidic food. Use a rust eraser to clean if rusts develop. Avoid cutting into bones, frozen foods, hard fruit pits.
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
Razor sharp..nice finish on blade..thin and cuts veggies with ease. Finish on handle a ferrule does not equal the blade. There is a ridge there where they come together and is not smooth. I hope this is just an oversight because it could easily have been delt with
This knife has quickly become my favorite in the kitchen. The first time I used the knife was on a fresh salad with a large blend of veggies from onion to tomatoes to brussel sprouts and herbs.
The knife was an instant fit with my more preferred linear cutting style. The feel is perfectly balanced to give the user confidence in control of the blade. The height is perfect. Big enough to give you plenty of room for fast slicing without needing to stop and scrape the blade while also not being too large you feel intimidated by the size.
The blade quality is superb. I've felt no difference after two weeks of moderate use and have a feeling with good care and a good leather strop will keep this blade sharp and reduce the frequency of sharpening to a couple times a year. I'll try to follow up on duration of blade, but early indicators are it holds up very well to daily usage in a home kitchen
So, I figured based on reviews that any Moritaka would be a solid start to a Japanese knife cooking kit. I am vegan, so a vegetable knife is a no brainer. I got it, it is beautiful. I started to use it to cut a potato and I realized that as my body jerked for the cut to begin that the knife had already cut through the potato, 😭. I resolved to double down on using proper cutting technique otherwise I am bound to loose a finger, 😅. Amazing knife.
This might be my favorite Nakiri! The style and feel of this knife is like no other. It slices and chops so easily. Great purchase!