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Moritaka Aogami-Super – Chinese chef's knife, 22 cm

Sale price£550.00 GBP

UK VAT included. Shipping, and any duties are calculated and paid at checkout (DDP) — nothing to pay on delivery.


Moritaka Chinese chef's knife 22 cm - the wide blade

The Chinese chef's knife has the wide, rectangular blade that chops, cuts and then scoops everything up onto the blade. Moritaka's version is hand-forged and significantly thinner than most - this is a vegetable knife, not a meat cleaver. 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.

One Important Misunderstanding

The shape is reminiscent of a butcher's knife, but the blade is thin and hard. It must never come into contact with bone, cartilage or frozen items - its home turf is vegetables, herbs and boneless meat, where the thinness makes the work effortless.

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: 22 cm
  • Type: Chinese chef's knife (chuka bocho)
  • 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