The knives from the Moritaka family can be traced back a very long time.

The story begins all the way back in 1293, when master blacksmith Kongouhyoueminamotono Moritaka forged swords for the Buddhist monk at Mount Houman in Dazaifu, Fukuoka. Over the next 13 generations, the tradition of making swords for the monks continued, and these swords gained a rather unique status in the liberation struggle.

As time passed from weapon production, the focus shifted to the kitchen knives we know today. A knife from Moritaka is forged according to the traditions and with the techniques known from the iconic katanas.

Today, Hamone Moritake - the master blacksmith of Moritaka - also occasionally forges katana swords, but the vast majority of production results in kitchen knives. A knife from Moritaka is also quite recognizable. Most are forged in blue steel, especially often in the alloy aogami-2.

The knives also have a relatively rustic appearance, as the surfaces of the blades are not ground completely smooth, and because all the knives receive a so-called kurouchi treatment.

This treatment is what gives the knives their dark color. It is an oil that is applied to the metal when it is hot. This also means that it is not a permanent treatment. It develops a patina and the oil disappears over time when you wash the knife after use.

Moritaka is also among the sharpest knives we carry, but that also means that you as the owner must take special care of the knife.