About the gyuto type knife
Gyuto 牛刀 (literally means: beef-sword) is a knife known as the chef’s knife used for professional Western cuisine. The Gyuto is the Japanese version of the classic Western chef’s (all purpose) knife but the blade tends to be thinner and holds a sharper edge. It is the ultimate multipurpose knife that is probably the most popular style of knife among professionals as well as home cooks. Use it for chopping, mincing and slicing meat, fish, vegetables and fruit. Anything you want, really.
A razor sharp gyuto knife can intricately carve and style vegetables and fruits for beautiful presentations and garnishes, performing just as well for bigger jobs such as preparing meals.
Moritaka Gyuto AS 210mm gets very thin at the tip and behind the edge. In the hand, these knives feel well balanced and are confidence inspiring. The 50/50 convex grind does a great job separating ingredients and the Aogami Super steel is a superb quality knife for the price. This sturdy knife that can maneuver through both small and big jobs with finesse. Part of Moritaka’s supreme series of kitchen knives, this 90mm petty boasts a core of Aogami Super steel clad in softer iron. The kurouchi finish on these knives provides a brilliant rustic aesthetic to the blades and also aids in corrosion resistance. The grind on the knives is symmetric and gets very thin behind the edge. Over 700 years of hand forged blade-craft tradition has culminated in the Moritaka supreme line of knives and both the performance and character of these blades can be felt upon first use of this knife.
Better yet, these knives are an incredible value for the performance, quality, high-end steel and hand crafted character and can be used by semi professionals or those just starting their journey with Japanese knives. Their 210mm gyuto shape makes them great for female users too. This knife can be used for both left and right handed people.
The Moritaka Family
Moritaka Hamono is 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.
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.
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.
A bit more info for knife freaks
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 cherrywood handle. The cherrywood 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).
It takes an incredibly sharp and refined edge and is slower to patina than other carbon steels due to the higher alloy content in the steel. Aogami Super Steel along with Aogami #2 are selected because of their extra durability and longer edge retention. The super durable 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.The blade is made of Aogami #2 Blue Steel which is Rockwell hardness of HRC61-63, one of the purest carbon steels available for knife making, and will take and hold an unbelievably 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.
Please note, that each knife has slightly different appearance and size because the blade is hand-crafted and the handle is natural wood.
- Blacksmith: Moritaka Hamono
- Location: Yatsushiro Japan
- Construction: San Mai, Hammer Forged
- Edge Steel: Aogami Super Steel
- Cladding: Soft Iron
- Tang: Stainless Steel
- Edge Grind: Even: See Choil Photo
- Finish: Kurouchi
- Handle: Cherrywood
- Ferrule: Buffalo Horn
- Weight: 5 ounces
- Blade Length: 212 mm
- Overall Length: 352 mm
- Thickness at Heel: 3.3 mm
- Blade Height: 46.1 mm
The edges on this knife are extremely steep and can be taken through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker’s bevel angle in place to avoid chipping when working through poultry joints.
We also recommend reading our articles:
- Sharpening your knives – which sharpening stone should you use?
- 3 ways you may be ruining your japanese knives
- The best way to store your knives and metal tools safely
- Knife drawer vs. knife stand vs. magnetic rack – what is better?
- How to choose the best cutting board?
Designed in Japan