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Moritaka Aogami #2 Kurouchi Yanagiba Fillet Japanese Kitchen Knife

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This long, narrow classic knife is for slicing sashimi. Moritaka Yanagiba is thin and its Edge is 50/50 bevel, so it is fine for left or right-handed use, and what is important, is easily to sharpen with any stone or hone or gadget suitable for Japanese knives. Appearance of Moritaka knives is honestly great. The kurouchi finish and perfectly made Cherrywood handle make this knife a true art. These knives are worth much more than what they are sold for, it’s an excellent value for money. We love both series of Moritaka knives and we are 100% sure that you will be amazed by the quality, sharpness and high performance of these carbon steel blades. Moritaka Hamono is both one of the most interesting and admirable companies you will ever find.

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

Description

This beautiful Moritaka Yanagiba 210mm-270mm Aogami #2 Kurouchi with a Cherrywood Handle comes from Moritaka Hamono, a traditional 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 Yanagiba 210mm Aogami #2 is of the best choice when you are looking for yanagiba type of knife. You will be very pleased with its quality.

See it 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

Additional information

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