Moritaka Hamono Aogami #2 Santoku
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Hand-forged santoku 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: Santoku
- 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: 150mm (5.9") / 170mm (6.7") / 185mm (7.3)
- Blade Height (at heel): 42mm / 46mm / 46mm
- Spine Thickness
- Above heel: 3.1mm / 2.8mm / 3.1mm
- Middle: 1.6mm / 1.5mm / 1.7mm
- New Long-Lasting Handle
- Shape: Marugata (Oval-shaped)
- Material: Cherry Wood
- Kuchiwa: Durable Plastic
- Length: 131mm / 131mm / 131mm
- Overall Length: 295mm / 312mm / 330mm
- Weight: 100g (3.53oz) / 115g (4.06oz) / 125g (4.41oz)
- 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.
I bought two santokus for my friend and myself. I already placed a new order for some more as people around me tries it and then want to have too. Moritaka looks quite simple, but it really gives you value. The steal, the technology really makes it a very efficent partner in the kitchen. I do have other japan made knives (Global, Mcusta, Kai Shun Tim Malzer etc.) I found this Santoku a level up. The handle is "rustic" some even say "ugly" especially when you compare with the formers. But when you start to cut with it... woaw that's a feeling like "I need more thing to cut gimme more". It makes the kitchen work fun.
As for technical point of view: The "factory" sharpness is awesome however I rapidly start to make it sharper (not that it need it but I like to do it). The first time it was harder than I expected but after like 5-10 minutes it was a dream. From than it is very easy very fast thing to do. The black color starts to wear of fast, but I don't think you need it. Patina comes slower than I expected (however I use it for onion and tomato). The knife is very light, something that is weird after European knifes. But as it is sharp enough you don’t need the weight, using it for longer time doesn’t make you tired.
I really think as a tool you can’t ask for more. As for the look, if you like this rustic, minimalist way... You will love it. If not, you must find another brand.
I think at this price point it is a gift.
And shipping was crazy fast.
Very sharp out of the box, and very light in the hand. I am still adjusting my technique, since I'm used to pushing down much harder with my other knives. Also, the package got from Hong-Kong to my door in Tennessee in only 5 days. Wow!
Very simple in aspect but does everything well. It is one of those knives you are not afraid to use given its price. I have other more expensive knives and I end up not using as much as this one afraid of ruining them. You can really dig deep into learning how to use a Japanese knife like this and relatively easy to sharpen too. I would prefer the octagonal handle.
Beautiful knife, really light in the hand, the photos don't do it justice.