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Moritaka Aogami-Super – 270 mm Chef's Knife

Sale pricekr 3.199,00 DKK

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Moritaka chef's knife 27 cm - professional length gyuto

27 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.

Do you need a knife that long?

If 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.

Patination is part of the charm

Aogami 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.

Specifications

  • Blade length: 27 cm
  • Type: gyuto (chef's knife)
  • Core steel: Aogami Super (blue steel), 63–65 HRC
  • Construction: san mai – hard core between softer side layers
  • Surface: hand-forged kurouchi
  • Handle: octagonal wa-handle in walnut with black ferrule
  • Hand-forged in Kumamoto, Japan
  • Reactive steel: rinse and dry immediately after use – never dishwasher, never bones or frozen items
Moritaka Aogami-Super – chef's knife, 27 cm
Moritaka Aogami-Super – 270 mm Chef's Knife Sale pricekr 3.199,00 DKK