The knives from the family behind Moritaka are probably the ones whose history can be traced very far back. The story begins all the way back in the year 1293, when the master blacksmith with the apt name Kongouhyoueminamotono Moritaka forged swords for the Buddhist monk at Mt. Houman in Dazaifu, Fukuoka.

In the subsequent 13 generations, the tradition of producing swords for the monks continued, and these swords went on to acquire a rather unique status in the liberation struggle.

As time went on from weapon 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 at 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 because 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 gets a patina, and the oil will disappear over time as you wash the knife after use.

Moritaka enjoys a special status with us, as we are very fond of the small family forges that make some things that are a little out of the ordinary.

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