Collection: Moritaka Knives

Moritaka Hamono has been forging blades in Kumamoto, Japan since 1293 — beginning with swords in the Kamakura period and carrying more than 700 years of continuous craft into the kitchen knives they make today. Few working forges anywhere in the world can claim that lineage, and fewer still make knives this usable at this price.

Every Moritaka knife is forged from Aogami Super, the top grade of Hitachi's blue paper carbon steel, hardened to HRC 64–65 for an exceptionally keen, long-lasting edge. The hard core is clad in soft iron and finished in Moritaka's signature kurouchi — the rustic blacksmith's finish that protects the blade face and gives these knives their unmistakable look. Handles are octagonal walnut, and every blade is ground with an even 50/50 bevel, comfortable for right- and left-handed cooks alike.

The lineup covers the full range of Japanese kitchen work: the gyuto as your all-purpose chef's knife, the dramatic flat-profile kiritsuke, the nakiri for vegetables, the deba for breaking down fish, and the yanagiba for clean slicing. Because Aogami Super is a reactive carbon steel, these knives develop a working patina over time and reward a simple wipe-and-dry routine — read our Aogami Super guide for what to expect, or the full story of the forge in our Moritaka Hamono profile.

We stock Moritaka in our New Orleans shop and ship nationwide. Questions about sizes or which shape fits your cooking? Come by Oak Street or contact us — we've put these knives in a lot of hands.