{"title":"Moritaka – hand-forged knives","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMoritaka knives are rooted in a forging tradition that can be traced back to 1293, when Kongouhyoueminamotono Moritaka forged swords for Buddhist monks at Mount Houman in Dazaifu, Fukuoka.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe tradition continued through generations and today forms the foundation of the family's kitchen knives.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2 class=\"isSelectedEnd\"\u003e\u003cspan\u003eMoritaka continues to make its knives using traditional Japanese forging techniques. Most are forged from blue carbon steel – often Aogami #2 – and have a distinctive, rustic appearance with a kurouchi finish.\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe dark kurouchi surface gradually changes with use and develops its own patina over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMoritaka knives are among the sharpest we offer. In return, they require careful use and maintenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003e*Please note: \u003c\/strong\u003eMoritaka knives are made in very limited quantities and are therefore often sold out. We receive new knives regularly. If the knife you are looking for is unavailable, you are welcome to \u003c\/span\u003e\u003ca href=\"mailto:info@rune-jakobsen.dk\"\u003e\u003cspan\u003esend us an email\u003c\/span\u003e\u003c\/a\u003e \u003cem\u003e\u003cspan\u003efor an estimated delivery time.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","products":[{"product_id":"moritaka-aogami-super-sujihiki-27-cm","title":"Moritaka Aogami-Super – sujihiki, 27 cm","description":"\u003ch2\u003eMoritaka sujihiki 27 cm – the full-length slicer\u003c\/h2\u003e\u003cp\u003eThe sujihiki is the Japanese slicer: long, narrow and built to cut meat and fish in one go rather than sawing. With a 27 cm blade, you can get through even large roasts and whole sides of fish without stopping along the way. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history that dates back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eDoes the length require anything from you?\u003c\/h2\u003e\u003cp\u003eYes – space. The blade plus the handle is 40 cm, so the board must be deep enough and the knife magnet long enough. In return, the length rewards you with cleaner cuts and nicer slices, the larger the item.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 27 cm\u003c\/li\u003e\n\u003cli\u003eType: sujihiki (slicing knife)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688500265297,"sku":"SU-270-AOS","price":2899.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-270-mm-sujihiki-aogami-super-slicer-by-rune-jakobsen-design-4929764.png?v=1756719765"},{"product_id":"moritaka-aogami-super-nakirikniv-16-5-cm","title":"Moritaka Aogami-Super – 165mm Nakiri","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cstrong\u003eNakiriwith \u003cspan\u003e16.5\u003c\/span\u003e cm blade in three layers with core of aogami-super (blue-super)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003cbr\u003e\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e The Nakiri is a distinct vegetable chopper, which requires a special cutting technique to be used optimally. The front lip is very \"straight\", and therefore does not have the classic arc that you find on e.g. santoku and chef's knives.\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e You should be aware that knives from Moritaka rust very easily. That's what they're meant to do, so that's to be expected. Maintenance is therefore extremely important, and you should e.g. always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n \u003cp align=\"justify\" data-mce-fragment=\"1\"\u003eAs mentioned, the core steel is aogami super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife you should take chances with by cutting excessively hard objects. Bones\/, bones, cartilage, frozen items etc. is of course banned.\u003c\/p\u003e\n\n\u003cp align=\"justify\" data-mce-fragment=\"1\"\u003e If, on the other hand, you are prepared to take care of your knife, Moritaka is certainly one of the funnest and most personal things you can get close to.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 16,5 cm\u003c\/li\u003e\n\u003cli\u003eType: nakiri\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688500134225,"sku":"NAK-165S","price":2399.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-165-mm-nakiri-aogami-super-incrementing-number-8623210.png?v=1761712499"},{"product_id":"moritaka-aogami-super-kiritsukekniv-24-cm","title":"Moritaka Aogami-Super – kiritsuke knife, 24 cm","description":"\u003ch2\u003eMoritaka kiritsuke 24 cm - the slanted tip\u003c\/h2\u003e\u003cp\u003eThe kiritsuke is known for its K-tip - the slanted cut toe, which makes the tip work precise and gives the knife its characteristic profile. The blade is otherwise long and relatively flat, so it both presses and pulls the cut cleanly. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eWho is it for?\u003c\/h2\u003e\u003cp\u003eThose who want one knife for almost everything and like a flat cutting line. The Kiritsuken handles vegetables like a nakiri, meat and fish like a gyuto – but it doesn't rock like a European chef's knife, so the technique is push and pull, not swing.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 24 cm\u003c\/li\u003e\n\u003cli\u003eType: kiritsuke\u003c\/li\u003e\n\u003cli\u003eTip: K-tip (obliquely cut)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688500330833,"sku":"TK-240S","price":3099.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-240-mm-kiritsuke-aogami-super-incrementing-number-4503576.png?v=1761712503"},{"product_id":"moritaka-aogami-super-sujihiki-24-cm","title":"Moritaka Aogami-Super – sujihiki slicing knife, 24 cm","description":"\u003ch2\u003eMoritaka sujihiki 24 cm – the long, narrow slicer\u003c\/h2\u003e\u003cp\u003eSujihiki means “sinister puller”, and it describes the work precisely: long, clean cuts through meat and fish, where the entire length of the blade is used in one stroke instead of sawing. The narrow blade provides minimal friction, so the slice leaves the blade without being torn. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eWhen do you choose 24 cm?\u003c\/h2\u003e\u003cp\u003eFor roasts, fillets and whole fish in standard kitchen sizes. If you have room on the board and knife magnet for more, 27 cm gives an even longer pull – but 24 cm is the more manageable of the two and enough for the vast majority.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 24 cm\u003c\/li\u003e\n\u003cli\u003eType: sujihiki (slicing knife)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688500298065,"sku":"SU-240-AOS","price":2599.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-240-mm-sujihiki-aogami-super-incrementing-number-1250382.png?v=1761712504"},{"product_id":"moritaka-aogami-super-sujihiki-21-cm","title":"Moritaka Aogami-Super – sujihiki, 21 cm","description":"\u003ch2\u003e\n\n\u003cmeta charset=\"UTF-8\"\u003e\n\n \u003cspan\u003eSujihiki knife with 210 mm blade forged in Aogami Super carbon steel with soft iron cladding.\u003c\/span\u003e\n\n\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThe knife is suitable for cutting meat and fish into thin, precise slices and has a traditional Japanese wooden handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 21 cm\u003c\/li\u003e\n\u003cli\u003eType: sujihiki \/ slicing knife\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688500429137,"sku":"SU-210-AOS","price":2499.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-210-mm-sujihiki-aogami-super-incrementing-number-4122266.png?v=1761712503"},{"product_id":"moritaka-aogami-super-kawamukikniv-11-cm","title":"Moritaka Aogami-Super – kawamuki knife, 11 cm","description":"\u003ch2\u003e\n\n\u003cmeta charset=\"UTF-8\"\u003e Traditional Japanese Kawamuki knife with 110 mm blade forged in Aogami Super carbon steel with soft iron cladding.\u003c\/h2\u003e\n\n\u003cp\u003e \u003cspan\u003eThe knife is designed for precision work with vegetables and fruit and has a classic Japanese wooden handle.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 11 cm\u003c\/li\u003e\n\u003cli\u003eType: kawamuki (peeling knife)\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688501182801,"sku":"EKW-110S","price":1499.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-110-mm-kawamuki-aogami-super-incrementing-number-6076016.png?v=1761712494"},{"product_id":"moritaka-aogami-super-nakirikniv-15-cm","title":"Moritaka Aogami-Super – 150mm Nakiri","description":"\u003cp\u003e \u003cstrong\u003eNakiri with a \u003cspan\u003e15\u003c\/span\u003e cm blade in three layers with a core of aogami-super (blue-super)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's oldest knifemakers, whose knives have become iconic and very easily recognizable by their rustic design, characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The nakiri is a distinctive vegetable chopper that requires a special cutting technique to be used optimally. The blade is very \"straight\", and does not have the classic curve found on, for example, santoku and chef's knives.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp\u003e You should be aware that Moritaka knives rust very easily. They are designed to do so, so this is to be expected. Maintenance is therefore extremely important, and you should, for example, always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n \u003cp align=\"justify\"\u003eThe core steel is, as mentioned, aogami-super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife that you should take chances with by cutting into excessively hard objects. Bones, cartilage, frozen objects, etc. are of course forbidden.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e If, on the other hand, you are willing to take care of your knife, then Moritaka is definitely one of the most fun and certainly most personal things you can get close to.\u003c\/p\u003e\n\n\n\n\u003ctable height=\"113\" style=\"width: 465px;\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e Type\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Nakiri \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 150mm \/ 15cm \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e San Mai (three layers), Aogami Super core\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 50\/50\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Octagonal \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eStainless\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e \u003cstrong\u003eNo!\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 63-64HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Walnut \u0026amp; Black Pakkawood Ferrule \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 15 cm\u003c\/li\u003e\n\u003cli\u003eType: nakiri\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688504099153,"sku":"NAK-15S","price":2199.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-150-mm-nakiri-aogami-super-nakiri-by-rune-jakobsen-design-4991275.png?v=1756801277"},{"product_id":"moritaka-aogami-super-kiritsukekniv-21-cm","title":"Moritaka Aogami-Super – kiritsuke knife, 21 cm","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eKiritsuke with \u003cspan data-mce-fragment=\"1\"\u003e210 mm\u003c\/span\u003e blade in three layers with core of aogami-super (blue-super)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\" align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\" align=\"justify\"\u003eThe Kiritsuken is a kind of archetypical Japanese chef's knife that has a very distinctive profile. It has what you would call a K-tip, before working with the tip of this knife is absolutely outstanding. It is mainly used by chefs as their chef's knife of choice - or so the legend says. It should therefore just be understood as a chef's knife.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\" align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\"\u003e You should be aware that knives from Moritaka rust very easily. That's what they're meant to do, so that's to be expected. Maintenance is therefore extremely important, and you should e.g. always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n\u003cp data-mce-fragment=\"1\" align=\"justify\"\u003e As mentioned, the core steel is aogami super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife you should take chances with by cutting excessively hard objects. Bones\/, bones, cartilage, frozen items etc. is of course banned.\u003c\/p\u003e\n\n \u003cp data-mce-fragment=\"1\" align=\"justify\"\u003eIf, on the other hand, you are prepared to take care of your knife, Moritaka is certainly one of the funnest and most personal things you can get close to. \u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\n\u003ctable data-mce-fragment=\"1\" height=\"113\"\u003e\n\n\u003ctbody data-mce-fragment=\"1\"\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e Type\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e Kiritsuke \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e 210mm \/ 21cm \u003cbr data-mce-fragment=\"1\"\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e San Mai (three layers), Aogami Super core \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e 50\/50 \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e Octagonal \u003cbr data-mce-fragment=\"1\"\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eStainless steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e \u003cstrong data-mce-fragment=\"1\"\u003eNo!\u003c\/strong\u003e \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e 63-64 HRC \u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr data-mce-fragment=\"1\"\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e\n\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\n \u003cspan data-mce-fragment=\"1\"\u003eStock material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd data-mce-fragment=\"1\"\u003e Walnut \u0026amp; black Pakkawood ferrule\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 21 cm\u003c\/li\u003e\n\u003cli\u003eType: kiritsuke\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688504230225,"sku":"EK-210S","price":2799.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-210-mm-kiritsuke-aogami-super-incrementing-number-1176826.png?v=1761712487"},{"product_id":"moritaka-aogami-super-nakirikniv-18-cm","title":"Moritaka Aogami-Super – nakiri knife, 18 cm","description":"\u003cp\u003e\u003cstrong\u003eNakiri with \u003cspan\u003e18\u003c\/span\u003e cm blade in three layers with core of aogami-super (blue-super)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The Nakiri is a distinct vegetable chopper, which requires a special cutting technique to be used optimally. The front lip is very \"straight\", and therefore does not have the classic arc that you find on e.g. santoku and chef's knives.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp\u003e You should be aware that knives from Moritaka rust very easily. That's what they're meant to do, so that's to be expected. Maintenance is therefore extremely important, and you should e.g. always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n \u003cp align=\"justify\"\u003eAs mentioned, the core steel is aogami super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife you should take chances with by cutting excessively hard objects. Bones\/, bones, cartilage, frozen items etc. is of course banned.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e If, on the other hand, you are prepared to take care of your knife, Moritaka is certainly one of the funnest and most personal things you can get close to. \u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ctable height=\"113\" style=\"width: 465px;\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e Type\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Nakiri \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 150mm \/ 15cm \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e San Mai (three layers), Aogami Super core\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 50\/50\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Octagonal \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eStainless steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e \u003cstrong\u003eNo!\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 63-64 HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eStock material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Walnut \u0026amp; black Pakkawood ferrule \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cbr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 18 cm\u003c\/li\u003e\n\u003cli\u003eType: nakiri\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688504557905,"sku":"NAK-18S","price":2399.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-180-mm-nakiri-aogami-super-incrementing-number-4060999.png?v=1761712482"},{"product_id":"moritaka-aogami-super-kokkekniv-24-cm","title":"Moritaka Aogami-Super – 240 mm Chef's Knife","description":"\u003ch2\u003eMoritaka chef's knife 24 cm - gyuto with extra pull\u003c\/h2\u003e\u003cp\u003eA 24 cm gyuto is the chef's knife for those who regularly work with large items: whole chickens, heads of cabbage, roasts. The extra centimeters give longer pulls in the cut and fewer repetitions. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable - and slightly different from the next.\u003c\/p\u003e\u003ch2\u003e21 or 24 cm?\u003c\/h2\u003e\u003cp\u003eChoose 24 if your board is large and you often share large ingredients. Choose 21 if the knife is mostly used for fast work in everyday life. Both have the same steel, the same handle and the same balance point just in front of the ferrule.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 24 cm\u003c\/li\u003e\n\u003cli\u003eType: gyuto (chef's knife)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688504721745,"sku":"GYO-24S","price":2899.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-240-mm-kokkekniv-aogami-super-incrementing-number-5462763.png?v=1761712486"},{"product_id":"moritaka-aogami-super-santokukniv-17-cm","title":"Moritaka Aogami-Super – santoku knife, 17 cm","description":"\u003ch2\u003eMoritaka santoku 17 cm – the three virtues in full size\u003c\/h2\u003e\u003cp\u003eThe santoku covers meat, fish and vegetables – hence the name, “the three virtues”. 17 cm is the series’ standard length and the obvious alternative to a chef’s knife if you prefer a flat cutting line and a higher blade. Moritaka in Kumamoto is one of the world’s oldest knife forgers with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eSantoku or gyuto?\u003c\/h2\u003e\u003cp\u003eThe santoku cuts by pushing and pulling with the entire edge against the board and uses the blade as a shovel. The gyuto has a more curved cutting line and a longer tip. If you mostly chop vegetables and divide medium-sized items, the santoku is typically the best first choice.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 17 cm\u003c\/li\u003e\n\u003cli\u003eType: santoku\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688504754513,"sku":"ES-17S","price":2499.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-170-mm-santoku-aogami-super-santoku-by-rune-jakobsen-design-8013443.png?v=1756719482"},{"product_id":"moritaka-aogami-super-utilitykniv-15-cm","title":"Moritaka Aogami-Super – utility knife, 15 cm","description":"\u003ch2\u003eMoritaka utility knife 15 cm – the big petty\u003c\/h2\u003e\u003cp\u003e15 cm is the long end of the utility knife: still light and precise, but with enough blade to fillet a chicken breast or divide a cucumber in one cut. For many, it becomes the most used knife in the kitchen. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eWhat is it used for?\u003c\/h2\u003e\u003cp\u003eEverything medium-sized. Fruit and vegetables, small cuts, cheese, sausage, quick tasks on the board. It won't replace the chef's knife for large items, but it comes out of the drawer first almost every day.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 15 cm\u003c\/li\u003e\n\u003cli\u003eType: utility knife (petty)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688504885585,"sku":"PT-15S","price":1899.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-150-mm-utility-aogami-super-incrementing-number-8130309.png?v=1761712361"},{"product_id":"moritaka-aogami-super-kokkekniv-27-cm","title":"Moritaka Aogami-Super – 270 mm Chef's Knife","description":"\u003ch2\u003eMoritaka chef's knife 27 cm - professional length gyuto\u003c\/h2\u003e\u003cp\u003e27 cm is the professional end of the gyuto: the length for watermelons, pumpkins, large roasts and bulk preparation, where each cut must go all the way through the workpiece. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable - and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eDo you need a knife that long?\u003c\/h2\u003e\u003cp\u003eIf you're cooking for a lot of people, yes. One long stroke gives a cleaner cut than several short ones, and a clean cut both holds and presents itself better. Be aware that the knife requires a wide board and a long knife magnet - with the handle it is over 40 cm.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 27 cm\u003c\/li\u003e\n\u003cli\u003eType: gyuto (chef's knife)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688505606481,"sku":"GYO-27S","price":3199.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-270-mm-kokkekniv-aogami-super-kokkekniv-by-rune-jakobsen-design-4155628.jpg?v=1756719455"},{"product_id":"moritaka-aogami-super-utilitykniv-13-cm","title":"Moritaka Aogami-Super – utility knife, 13 cm","description":"\u003ch2\u003eMoritaka utility knife 13 cm - intermediate piece\u003c\/h2\u003e\u003cp\u003eA 13 cm petty covers everything that is too big for a herb knife and too small for a chef's knife: a tomato, an onion, a chicken fillet. This is the knife that stands out because it solves the most small tasks the fastest. Moritaka in Kumamoto is one of the world's oldest knifesmiths with a history that dates back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable - and slightly different from the next.\u003c\/p\u003e\u003ch2\u003e13 or 15 cm?\u003c\/h2\u003e\u003cp\u003e13 cm is most agile in the hand and on small boards. 15 cm gives a little more board work for the same geometry. Both have the thin Aogami Super blade, which makes precision work easy.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 13 cm\u003c\/li\u003e\n\u003cli\u003eType: utility knife (petty)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688505803089,"sku":"PT-13S","price":1799.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-130-mm-utility-aogami-super-incrementing-number-3784995.png?v=1761712369"},{"product_id":"moritaka-aogami-super-kinesisk-kokkekniv-22-cm","title":"Moritaka Aogami-Super – Chinese chef's knife, 22 cm","description":"\u003ch2\u003eMoritaka Chinese chef's knife 22 cm - the wide blade\u003c\/h2\u003e\u003cp\u003eThe Chinese chef's knife has the wide, rectangular blade that chops, cuts and then scoops everything up onto the blade. Moritaka's version is hand-forged and significantly thinner than most - this is a vegetable knife, not a meat cleaver. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable - and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eOne Important Misunderstanding\u003c\/h2\u003e\u003cp\u003eThe shape is reminiscent of a butcher's knife, but the blade is thin and hard. It must never come into contact with bone, cartilage or frozen items - its home turf is vegetables, herbs and boneless meat, where the thinness makes the work effortless.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 22 cm\u003c\/li\u003e\n\u003cli\u003eType: Chinese chef's knife (chuka bocho)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688506032465,"sku":"TC-220","price":4699.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-220-mm-kinesisk-kokkekniv-aogami-super-incrementing-number-6417779.png?v=1761712373"},{"product_id":"moritaka-aogami-super-ko-kiritsukekniv-11-cm","title":"Moritaka Aogami-Super – ko-kiritsuke knife, 11 cm","description":"\u003cp align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's oldest knifemakers, whose knives have become iconic and very easily recognizable by their rustic design, characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp\u003e You should be aware that Moritaka knives rust very easily. They are designed to do so, so you should expect that. Maintenance is therefore extremely important, and you should, for example, always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n \u003cp align=\"justify\"\u003eThe core steel is, as mentioned, aogami-super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife that you should take chances with by cutting into excessively hard objects. Bones, cartilage, frozen objects, etc. are of course forbidden.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e If, on the other hand, you are willing to take care of your knife, then Moritaka is definitely one of the most fun and certainly most personal things you can get close to.\u003c\/p\u003e\n\n\n\n\u003ctable height=\"113\" style=\"width: 465px;\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e Type\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Ko-Kiritsuke\/Petty\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 110mm \/ 11cm \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e San Mai (three layers), Aogami Super core\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 50\/50\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Octagonal \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eStainless\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e \u003cstrong\u003eNo!\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 63-64HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Walnut \u0026amp; Black Pakkawood Ferrule \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 11 cm\u003c\/li\u003e\n\u003cli\u003eType: ko-kiritsuke \/ bunka\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688506294609,"sku":"KOK-11S","price":1899.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/rune-jakobsen-design-moritaka-110-mm-ko-kiritsuke-aogami-super-incrementing-number-6900890.png?v=1761712362"},{"product_id":"moritaka-aogami-super-santokukniv-18-5-cm","title":"Moritaka Aogami-Super – santoku knife, 18.5 cm","description":"\u003cp\u003e \u003cstrong\u003eSantokuwith \u003cspan\u003e18.5\u003c\/span\u003e cm blade in three layers with core of aogami-super (blue-super)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The santoku is used as a chef's knife for chopping and slicing both meat, fish and vegetables. \"Santoku\" means something like three virtues, which precisely covers its use for meat, fish and vegetables. The balance is different than in a chef's knife, as the blade is generally shorter than in chef's knives.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n \u003cp\u003eYou should be aware that knives from Moritaka rust very easily. That's what they're meant to do, so that's to be expected. Maintenance is therefore extremely important, and you should e.g. always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e As mentioned, the core steel is aogami super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife you should take chances with by cutting excessively hard objects. Bones\/, bones, cartilage, frozen items etc. is of course banned.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e If, on the other hand, you are prepared to take care of your knife, Moritaka is certainly one of the funnest and most personal things you can get close to. \u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ctable height=\"113\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Type\u003c\/td\u003e\n\n\u003ctd\u003e Santoku\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e 185mm \/ 18cm\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e San Mai (three layers), Aogami Super core\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e 50\/50\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e Octagonal\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eStainless steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eNo!\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e 63-64 HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eStock material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n \u003ctd\u003eWalnut \u0026amp; black Pakkawood ferrule \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\n\u003cbr\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 18,5 cm\u003c\/li\u003e\n\u003cli\u003eType: santoku\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688506491217,"sku":"ES-18S","price":2599.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-185-mm-santoku-aogami-super-santoku-by-rune-jakobsen-design-1445203.png?v=1756719388"},{"product_id":"moritaka-aogami-super-utilitykniv-9-cm","title":"Moritaka Aogami-Super – utility knife, 9 cm","description":"\u003ch2\u003eMoritaka utility knife 9 cm - precision in the hand\u003c\/h2\u003e\u003cp\u003eThe shortest petty in the series is for fine tasks where the item is held in the hand rather than lying on the board: peeling, dressing, trimming and decorating. 9 cm is the shortest in the series and the most agile. Moritaka in Kumamoto is one of the world's oldest knifemakers with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eWhy a hand-forged petty?\u003c\/h2\u003e\u003cp\u003eBecause precision work rewards a thin, very sharp edge. Aogami Super stays sharp for a long time, and the small blade is quick to sharpen on a whetstone when it is finally needed.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 9 cm\u003c\/li\u003e\n\u003cli\u003eType: utility knife (petty)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688506917201,"sku":"PT-9S","price":1499.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-90-mm-utility-aogami-super-urtekniv-by-rune-jakobsen-design-6363152.png?v=1756719354"},{"product_id":"moritaka-aogami-super-yo-debakniv-16-5-cm","title":"Moritaka Aogami-Super – yo-deba knife, 16.5 cm","description":"\u003cp align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's oldest knifemakers, whose knives have become iconic and very easily recognizable by their rustic design, characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp\u003e You should be aware that Moritaka knives rust very easily. They are designed to do so, so you should expect that. Maintenance is therefore extremely important, and you should, for example, always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n \u003cp align=\"justify\"\u003eThe core steel is, as mentioned, aogami-super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife that you should take chances with by cutting into excessively hard objects. Bones, cartilage, frozen objects, etc. are of course forbidden.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e If, on the other hand, you are willing to take care of your knife, then Moritaka is definitely one of the most fun and certainly most personal things you can get close to.\u003c\/p\u003e\n\n\n\n\u003ctable height=\"113\" style=\"width: 465px;\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e Type\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Nakiri \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e\n\n\u003cp\u003e 165mm. \u003c\/p\u003e\n\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e San Mai (three layers), Aogami Super core\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 50\/50\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Octagonal \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eStainless\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e \u003cstrong\u003eNo!\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e 63-64HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd style=\"width: 212px;\"\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003cspan\u003eHandle material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd style=\"width: 243px;\"\u003e Walnut \u0026amp; Black Pakkawood Ferrule \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 16,5 cm\u003c\/li\u003e\n\u003cli\u003eType: yo-deba (fish knife, double-bevelled)\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688507572561,"sku":"DB-165S","price":2499.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-moritaka-aogami-super-yo-debakniv-165-cm-incrementing-number-1027021.jpg?v=1790795828"},{"product_id":"moritaka-aogami-super-kamagatakniv-13-cm","title":"Moritaka Aogami-Super – 130mm Kamagata","description":"\u003ch2\u003eMoritaka kamagata 13 cm – the small vegetable knife\u003c\/h2\u003e\u003cp\u003eThe Kamagata is the small Japanese vegetable knife with the characteristic rounded back towards the tip. The flat blade cuts cleanly all the way to the board, and the rounded tip makes it safe to hold close to the fingers. Moritaka in Kumamoto is one of the world's oldest knifesmiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable - and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eWhen do you reach for it?\u003c\/h2\u003e\u003cp\u003eWhen the vegetable work is small and precise: fine dice, thin slices, peel and garnish. It is the nakiri's little brother - the same straight cutting line, just in a format for the hand and the small items.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 13 cm\u003c\/li\u003e\n\u003cli\u003eType: kamagata (small vegetable knife)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688509014353,"sku":"ES-130K","price":1899.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-130-mm-kamagata-aogami-super-kamagata-by-rune-jakobsen-design-8197373.png?v=1756719234"},{"product_id":"moritaka-aogami-super-gyutokniv-21-cm","title":"Moritaka Aogami-Super – gyuto knife, 21 cm","description":"\u003ch2\u003eMoritaka gyuto 21 cm – the chef's knife in classic length\u003c\/h2\u003e\u003cp\u003eThe gyuto is the Japanese chef's knife, and 21 cm is the length most people end up using the most: long enough for carving and portioning, short enough for quick work on the board. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eWhat makes a hand-forged gyuto different?\u003c\/h2\u003e\u003cp\u003eThe blade is thinner behind the edge than a European chef's knife, so it slides through vegetables and meat with less force. The kurouchi surface also reduces friction and makes the items release the blade more easily.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 21 cm\u003c\/li\u003e\n\u003cli\u003eType: gyuto (chef's knife)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688509210961,"sku":"GYO-21S","price":2599.0,"currency_code":"DKK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-210-mm-gyuto-aogami-super-kokkekniv-by-rune-jakobsen-design-9277099.png?v=1756719212"},{"product_id":"moritaka-aogami-super-honesukikniv-15-cm","title":"Moritaka Aogami-Super – honesuki knife, 15 cm","description":"\u003cp\u003e\u003cstrong\u003eHonesuki (poultry boner) with 16.5 cm blade in three layers with core of aogami-super (blue-super)\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e Moritaka in Kumamoto is one of the world's absolute oldest knifesmiths, whose knives have today become iconic and very easily recognizable for their rustic design characterized by the clearly hand-forged blade with a dark kurouchi surface.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e A honesuki is a very special knife used for deboning poultry in Japan. The blade here is double-edged, and so it is slightly thicker across the back than the other knives from Moritaka. This helps to make the knife a little more robust.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e The handle is made of walnut wood and is octagonal in the classic WA shape.\u003c\/p\u003e\n\n\u003cp\u003e You should be aware that knives from Moritaka rust very easily. That's what they're meant to do, so that's to be expected. Maintenance is therefore extremely important, and you should e.g. always rinse the blade of your knife immediately after cutting with it.\u003c\/p\u003e\n\n \u003cp align=\"justify\"\u003eAs mentioned, the core steel is aogami super. Aogami is the category of so-called blue steel, and \"Super\" is the hardest of these alloys. For the same reason, it is not a knife you should take chances with by cutting excessively hard objects. Bones\/, bones, cartilage, frozen items etc. is of course banned.\u003c\/p\u003e\n\n\u003cp align=\"justify\"\u003e If, on the other hand, you are prepared to take care of your knife, Moritaka is certainly one of the funnest and most personal things you can get close to. \u003c\/p\u003e\n\n\u003cmeta charset=\"utf-8\"\u003e\n\n\u003ctable height=\"113\"\u003e\n\n\u003ctbody\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e Type\u003c\/td\u003e\n\n\u003ctd\u003e Honesuki - Poultry boner\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eLength\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e 150mm \/ 15cm\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eForging and steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e San Mai (three layers), Aogami Super core\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eGrinding\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e 50\/50\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eHandle type\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e Octagonal\u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eStainless steel\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e \u003cstrong\u003eNo!\u003c\/strong\u003e\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eHardness\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e 63-64 HRC\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\u003ctr\u003e\n\n\u003ctd\u003e\n\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\n \u003cspan\u003eStock material\u003c\/span\u003e\n\n\u003c\/td\u003e\n\n\u003ctd\u003e Walnut \u0026amp; black pakka wood ferrule \u003cbr\u003e\n\n\u003c\/td\u003e\n\n\n\u003c\/tr\u003e\n\n\n\u003c\/tbody\u003e\n\n\n\u003c\/table\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade length: 15 cm\u003c\/li\u003e\n\u003cli\u003eType: honesuki (poultry boning knife)\u003c\/li\u003e\n\u003cli\u003eCore: Aogami Super (Blue Super) carbon steel\u003c\/li\u003e\n\u003cli\u003eHardness: 64–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: warikomi, three layers with soft iron\u003c\/li\u003e\n\u003cli\u003eFinish: kurouchi (unpolished forge finish)\u003c\/li\u003e\n\u003cli\u003eGrind: convex 50\/50\u003c\/li\u003e\n\u003cli\u003eHandle: walnut, octagonal WA shape\u003c\/li\u003e\n\u003cli\u003eForged in Yatsushiro, Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eNot stainless – hand wash and dry immediately\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51688509604177,"sku":"HON-150S","price":2199.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-150-mm-honesuki-aogami-super-udbener-by-rune-jakobsen-design-1654073.png?v=1756719175"},{"product_id":"moritaka-130-mm-santoku-aogami-super","title":"Moritaka Aogami-Super – santoku knife, 13 cm","description":"\u003ch2\u003eMoritaka santoku 13 cm – the compact all-rounder\u003c\/h2\u003e\u003cp\u003eSantoku means “three virtues” – meat, fish and vegetables – and at 13 cm it is the most compact all-round knife in the series. The flat cutting line places the entire edge against the board, and the high blade acts as a shovel afterwards. Moritaka in Kumamoto is one of the world’s oldest knifesmiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable – and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eShort santoku rather than a herb knife?\u003c\/h2\u003e\u003cp\u003eYes, when the work is done on the board and not in the hand. Is your cutting board small, or is 17 cm too much knife, 13 cm hits the mark precisely – still with full santoku geometry.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 13 cm\u003c\/li\u003e\n\u003cli\u003eType: santoku\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51691728109905,"sku":"ES-130S","price":1799.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-130-mm-santoku-aogami-super-santoku-by-rune-jakobsen-design-7905165.png?v=1755706996"},{"product_id":"moritaka-270-mm-kiritsuke-aogami-super","title":"Moritaka Aogami-Super – 270mm Kiritsuke","description":"\u003ch2\u003eMoritaka kiritsuke 27 cm – the longest in the series\u003c\/h2\u003e\u003cp\u003eThe Kiritsuken with the K-tip in its longest version. 27 cm provides enough traction for whole fillets and large vegetables, and the flat cutting line puts the entire edge against the board at once. Moritaka in Kumamoto is one of the world's oldest knife smiths with a history dating back to the 13th century. The knives are still forged by hand, and the dark kurouchi surface is allowed to remain on the blade. This makes each knife easily recognizable - and slightly different from the next.\u003c\/p\u003e\u003ch2\u003eThink before you choose the length\u003c\/h2\u003e\u003cp\u003e27 cm blade plus wa handle is about 42 cm knife in total. It requires a deep board, a long knife magnet and some practice - on the other hand, it is the most capable blade in the series, when the space and hands are for it.\u003c\/p\u003e\u003ch2\u003ePatination is part of the charm\u003c\/h2\u003e\u003cp\u003eAogami Super is not stainless. The blade reacts to acid and moisture, and it develops a patina from day one. Rinse and dry it immediately after use, and the patina will be even and dark, and rust will never take hold. In return, you get a steel that can be sharpened sharper and holds its edge longer than most stainless alloys.\u003c\/p\u003e\u003ch2\u003eSpecifications\u003c\/h2\u003e\u003cul\u003e\n\u003cli\u003eBlade length: 27 cm\u003c\/li\u003e\n\u003cli\u003eType: kiritsuke\u003c\/li\u003e\n\u003cli\u003eTip: K-tip (obliquely cut)\u003c\/li\u003e\n\u003cli\u003eCore steel: Aogami Super (blue steel), 63–65 HRC\u003c\/li\u003e\n\u003cli\u003eConstruction: san mai – hard core between softer side layers\u003c\/li\u003e\n\u003cli\u003eSurface: hand-forged kurouchi\u003c\/li\u003e\n\u003cli\u003eHandle: octagonal wa-handle in walnut with black ferrule\u003c\/li\u003e\n\u003cli\u003eHand-forged in Kumamoto, Japan\u003c\/li\u003e\n\u003cli\u003eReactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":51691731386705,"sku":"TK-270S","price":3299.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0058\/2890\/2981\/files\/moritaka-270-mm-kiritsuke-aogami-super-kiritsuke-by-rune-jakobsen-design-8584818.png?v=1755706996"}],"url":"https:\/\/rune-jakobsen.com\/en-cy\/collections\/moritaka.oembed","provider":"Rune-Jakobsen Design","version":"1.0","type":"link"}