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Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
Moritaka Kiritsuke 270 mm
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  • Load image into Gallery viewer, Moritaka Kiritsuke 270 mm
  • Load image into Gallery viewer, Moritaka Kiritsuke 270 mm
  • Load image into Gallery viewer, Moritaka Kiritsuke 270 mm
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Moritaka Kiritsuke 270 mm

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$294.36
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$294.36
Regular price
$367.95
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Blade Length 270 mm
Total Length 430 mm
Steel Type Aogami #2 Iron Clad
Handle Material Walnut
Ferrule Black Pakka Wood
HRC (Rockwell) 62
Spine Thickness 2.5 mm
Height Spine to Heel 56 mm
 Weight  275 grams

Moritaka Hamono was founded in 1293 during the Kamakura period by Kongohyoe Minamoto no Moritaka, who was the head swordsmith for the Bhuddist priests at Mt. Homan in Dazaifu, Fukuoka.  His descendants then followed in his footsteps in the same city for 13 generations.

In 1632, the family followed the Higo Daimyo Mitsunari Hosokawa (The feudal ruler of the Higo region) and moved to Miyaji-machi, Yatsushiro City in Kumamoto.  For another 13 generations in this city, they forged swords for Bhuddist armies, the Daimyo's army, and also for the Daimyo himself. Moritaka swords were unique becuase they were made and used to help attain Bhudda hood. 

Fiver generations ago, master swordsmith Chuzaemon Moritaka decided to expand and apply their forging techniques to kitchen knives. Then then theyve been dedicated to producing a large variety of kitchen knives and edged gardening tools for agricultural use and forestry.  

The kiritsuke is a versatile knife shape that was designed for the head chef of a restaurant. It is said that there is no task that a kiritsuke can't be used for. It features a long enough blade to be used in place of a chef knife, and aggresive enough tip to be used to more detailed garnish tasks, and a flat enough blade to be used as a slicer. 


*Suitable for right and left handed users

Knife Care (Iron Clad)

  • This Knife is made from 3 layers of material; A layer of iron on each side protecting a layer of carbon steel at the core, in a process referred to as Sanmai or forge welding. Iron and carbon steel are both susceptible to rust and must be kept dry and clean at all time’s to avoid oxidation and discolouration.
  • Simply wipe the knife with a damp cloth immediately after use.
  • Wash with regular dish soap and warm water using a none abrasive sponge or cloth.
  • Never put your knife in the dishwasher! The extreme heat will ruin the wooden handle.
  • Highly acidic ingredients (Onions, Tomatoes, Citrus) Will cause rust and oxidation to happen faster, thus the user must ensure the knife is wiped clean immediately after working with such an ingredient.
  • Should any rust form it can be removed using a rust eraser or a mixture of Baking soda and water to simply scrub it clean.
  • Avoid Bones, Frozen foods, nuts and hard candies or anything other than fruits, vegetables and proteins.

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