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Moritaka 165mm – 180mm Aogami #2 Kurouchi Cherrywood Handle Deba / Fish & Meat Knife

(1 customer review)

173.89$198.91$

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Moritaka Deba 165mm-180mm Aogami #2 Blue Steel Karouchi is ideal for filleting hard-boned fish, such as sea bream, and chopping chicken bones. Since Moritaka Deba is made thinner than other single-edge Deba, cutting from tip to heel is smoother than with other Deba.This Deba knife has a double-bevel blade. Fit and finish is excellent on these knives, this is one of the best values to be found in handcrafted AS steel. These knives are reactive and will oxidize and rust if not properly cared for. Simply drying the knife after use will help prevent any problems.

Note: All custom charges from Japan have been already paid, you will not incur any extra unexpected charges (order sent within EU).

Description

This incredible Moritaka Deba 165mm-180mm Aogami #2 comes from Moritaka Hamono, a traditional family knife making company that has history of over 700 years.

moritaka hamono family

During years of handcrafting knives, they have developed unique skills and knowledge, which have been passed from generation to generation. Moritaka’s unique bladesmithing techniques allow producing knives that will keep fine edges longer than any other knife on the market. The Moritaka family is primarily dedicated to producing a large variety of kitchen knives but also other edge tools for gardening, agriculture and forestry.

All the knives we carry, from all the brands, are phenomenal knives. But, we can’t even begin to tell you how excited we are to be one of the few retailers in the world to offer Moritaka knives.  These knives are fitting for the true aficionado.

The blade is made of Aogami #2 Blue Steel (Rockwell hardness of HRC61-63), one of the purest carbon steels available for knife making, and will take and hold an unbelievably sharp edge.  The finish is kurouchi (black) with a lacquer coating — this helps protect the steel and should not be polished off.

The edge, unlike traditional single-bevel Japanese knives, is a 50-50 double-edge making it much easier to keep sharp using some commonly available sharpening systems – get the best all rounder here. Moritaka grinds the edge to a very acute angle – about 10 degrees (5 degrees per side!) .

The Blue steel blade is forged to a stainless steel tang, which is then inserted into a beautiful rosewood handle.  The rosewood will outlast lighter magnolia wood usually used on Japanese knives.  And the forging to a stainless tang means no rusting from the inside causing the handle to come loose (a problem with traditional Japanese knives).

Moritaka bladesmiths history

Owning a Moritaka knife is being part of history. Moritaka Cutlery was founded in 1293 during the Kamakura Period by Kongohyoe Minamoto no Moritaka, who was the head swordsmith for the Buddhist 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 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 the Buddhist armies, the Daimyo’s army, and also the Daimyo himself. Kongohyoue’s swords were very unique because they were made and used to help attain Buddhahood. Five generations ago, master swordsmith Chuzaemon Moritaka decided to expand and apply their experience into making kitchen knives. Moritaka Cutlery has a history of over 700 years. The knife that you purchase is forged with skills and knowledge developed and accumulated generation by generation.

Contemporary Moritaka bladesmiths

Today, your knives are being forged by the 26th, 27th, and 28th swordsmith.

  • Takuzo Moritaka (the master and 26th swordsmith) is still there but about to retire, while his two sons:
  • Tsunehiro Moritaka (27th swordsmith) and
  • his younger brother Teruhiro Moritaka (28th swordsmith) continue on the family tradition.

There is no assembly line at this factory – just artists at work.  And we have imported these knives directly from the Moritaka family.

Aogami Super Steel along with Aogami #2 are selected because of their extra durability and longer edge retention. The long-lasting handle is made out of seasoned Cherrywood. The important thing about Moritaka knives is the fact that the carbon blade is forged to a stainless tang, which means that any moisture will not result in premature pitting or damage to the handle. This new design and patented solution ensure both longevity and hygiene of the knives.

Aogami Super Steel is the highest YSS (Yasugi Speciality Steel) that contains high percentages of carbon, chrome and tungsten to increase hardness, improving edge retention corrosion resistance with an RC Hardness of 64-65. Aogami Super Steel is prized for its ability to take a very steep, sharp edge.

Aogami #2 steel is made by adding chromium and tungsten to Shirogami (White steel, the purest of the carbon steels), which makes the material more durable and provides corrosion resistance and is mostly used for making high-grade kitchen knives and outdoor knives. Its HRC is approximately 60.

Moritaka Deba 165mm Aogami #2 will amaze you with it’s quality and balance. Please note, that each knife has slightly different appearance and size because the blade is hand-crafted and the handle is a natural wood.

See them in action:

Designed in Japan

Additional information

Blade Length

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Knife Handle

Steel Type

HRC

Knife Type

Maker

Moritaka

1 review for Moritaka 165mm – 180mm Aogami #2 Kurouchi Cherrywood Handle Deba / Fish & Meat Knife

  1. Henry Lorhman

    I have now owned this Moritaka Deba for 6 months and it has become my go to knife. Why? Because the edge remains scary sharp far longer than my other knives and takes far less work on a stone to bring back the edge after hours of use. Very easy to sharpen as the bevel holds its angle to the stone. It has a very thick spine near the handle and feels well balanced and compact in hand. It’s a heavy knife for its size, however, the weight does not transfer to discomfort. The Cherrywood handle surprisingly retains its grip after dicing many kilograms of protein. Every time I pick it up i touch the edge and feel a little danger… It’s that sharp.

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