The knives from the family behind Moritaka can be traced back very far.

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

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

Today, Hamone Moritake - the master smith 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.

It is this treatment that 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 gets 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 this also means that you, as the owner, must take special care of the knife.