When Moritaka Hamono was founded in Yatsushiro, Kumamoto Prefecture, the Western world still operated on the belief that the earth was flat. Over 700 years of continuous blade production followed – swords first, then kitchen cutlery, then the Supreme line. This line features knives made of Aogami Super at 64-65 HRC, with soft iron cladding, kurouchi finish, and convex 50/50 grinds. Moritaka is the oldest knife maker on the site, using one of the most demanding steels we carry.
The long nakiri at 180mm extends the dedicated vegetable knife format to a length that gives more board coverage than the standard 165mm – useful for cooks who process larger quantities or work with longer vegetables. AS holds a great edge and sharpens easily.
What Customers Are Saying: Three five-star reviews. Mike calls it a no-brainer purchase after wanting both a Moritaka and a longer nakiri – this gave him both in one knife. Sharp out of the box at 7 or 8 out of 10, confidence-inspiring, and has replaced his previous nakiri on the knife wall. The Aogami Super holds a great edge and sharpens easily.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive – both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones – Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
