ABOUT THIS PRODUCT: Moritaka Kurouchi AS Gyuto 240 mm
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Blade Length
240 mm
Total Length
390 mm
Steel Type
Aogami Super (Iron Clad)
Handle Material
Walnut
Ferrule
Black Pakka Wood
HRC (Rockwell)
63
Spine Thickness
2.5 mm
Height Spine to Heel
48 mm
Weight
167 grams
The gyuto is the Japanese equivalent to the western styled chef knife. Equally as versatile and capable however not always, but usually featuring a flatter profile. This knife is a great example of that flatter profile make it excellent at smaller slicing tasks as well as having a very usable tip.
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.
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.
This being my first out of country purchase, it was a great experience. Unsure if it was customer service but I actively spoke with Gage and this person helped with my many questions. NOW ON TO THE KNIFE, this is also my first carbon knife and I love it, if came super sharp. I was slightly terrified of the possible rusting and discoloration but so far (3wks of restaurant use) there has been none. I am very happy and will be purchasing more in the soon future
Andrew W.
Hands down the best knife I own (I have too many to count). I didn't buy it from here but still the same knife. I've use it daily at work for a few years and it has never let me down. Easy to sharpen, keeps its edge forever, even after polishing on very fine stones. It has a nice rocking profile, but lends itself more to push cuts and slices. It is a bit blade heavy but does not feel unwieldy in any way. Fit and finish is very nice as well, no gaps where the handle and ferrule meet. After a few years the kurouchi finish has worn off but the steel underneath has taken a nice patina to prevent the formation of rust.
Michael C.
This being my first out of country purchase, it was a great experience. Unsure if it was customer service but I actively spoke with Gage and this person helped with my many questions. NOW ON TO THE KNIFE, this is also my first carbon knife and I love it, if came super sharp. I was slightly terrified of the possible rusting and discoloration but so far (3wks of restaurant use) there has been none. I am very happy and will be purchasing more in the soon future
Andrew W.
Hands down the best knife I own (I have too many to count). I didn't buy it from here but still the same knife. I've use it daily at work for a few years and it has never let me down. Easy to sharpen, keeps its edge forever, even after polishing on very fine stones. It has a nice rocking profile, but lends itself more to push cuts and slices. It is a bit blade heavy but does not feel unwieldy in any way. Fit and finish is very nice as well, no gaps where the handle and ferrule meet. After a few years the kurouchi finish has worn off but the steel underneath has taken a nice patina to prevent the formation of rust.
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