This incredible Moritaka Deba 165mm-180mm Aogami Super comes from Moritaka Hamono, a traditional knife making company that has a history of over 700 years.
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 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 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 the RC Hardness of 64-65. Aogami Super Steel is prized for its ability to take a very steep, sharp edge.
Moritaka Deba Aogami Super will amaze you with it’s quality and how well it balances in hands.
See them in action:
Please note, that each knife has slightly different appearance and size because the blade is hand-crafted and the handle is a natural wood.
Designed in Japan