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Moritaka Aogami-Super – 240 mm Chef's Knife

Sale price4.294,00 NOK

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Moritaka chef's knife 24 cm - gyuto with extra pull

A 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.

21 or 24 cm?

Choose 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.

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: 24 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, 24 cm
Moritaka Aogami-Super – 240 mm Chef's Knife Sale price4.294,00 NOK