Moritaka Cleaver 220 mm

$413.95 $459.95
Blade Length 220 mm
Total Length 370 mm
Steel Type Aogami #2 Iron Clad
Handle Material Walnut
Ferrule Black Pakka Wood
HRC (Rockwell) 62
Spine Thickness 3 mm
Height Spine to Heel 110 mm
 Weight  510 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 cleaver is more traditionally used by Chinese chefs rather than Japanese, that being said its a great tool for anyone looking to fly through huge amounts of prep in a quick time.  Prized for their versatility many Chinese chefs won't use anything other than their cleaver. They have enough heft to chop through larger vegetables like a whole cabbage, and can be great to chop up things the char sui (Chinese BBQ pork), and even to be used like a bench scraper to pick up and transport ingredients from your board to the pan. However, don't confuse this with a thick soft steel cleaver made to go through bones and large primals of meat because this knife is still thin and hard steel, meaning you shouldn't put it though anything you wouldn't bite through. 


*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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