Moritaka Suminagashi

Close-up view

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Hand forged and hammered from Aogami Super Carbon Steel

Moritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives). The Damascus steel knives made by the Moritaka family have a real classiness and beauty. I have absolutely fallen in love with my Mega Nakiri. This series of knives are known for a thinness which translates to fantastic sharpness as well the Aogami Super steel gives an incredibly long lived edge.

Aogami Super is basically white carbon steel with a bit of Tungsten, Molybdenum, Vanadium and Cobalt for added toughness and incredible hardness. This is the hardest of the Carbon steels therefore will have the longest edge retention.

These knives are finished with a “D” shaped Japanese style rosewood handle and black pakka wood collar. A modern look for traditional handles. Pakka wood is basically layers of rose or sandal wood bound with heaps of silicone. This type of handle creates a knife with overall lightness and a blade forward balance. I love a light knife as one does not become fatigued with heavy use and they are more precise. The stainless tang is a great improvement over traditionally made carbon steel knives which have a carbon tang. The tang will never rust therefore the life of the handle will be increased by many, many years.

Moritaka Cutlery was founded in 1293 (during the Kamakura Period) by Kongouhyoueminamotono-moritaka, who was the head swordsmith for the Buddhist priests at Mt. Houman in Dazaifu, Fukuoka. His descendants then inherited his business and followed his footsteps in the same city for 13 generations.

In 1632, the family followed Higo Daimyo Mitsunari Hosokawa (the feudal ruler of Higo) and moved to Miyaji-machi, Yatsushiro, Kumamoto. For another 13 generations in this city, they forged swords for the Buddhist armies, the Daimyo’s army, and also the Daimyo himself. Kongohyoue’s swords were very unique because they were made and used to help attain Buddhahood.

Five generations ago, master bladesmith Chuzaemon Moritaka decided to change the direction and apply their forging expertise to kitchen knives (hocho) rather than swords. Since then Moritaka Hamono has been dedicatedly producing a large variety of hocho and edged tools for gardening, agriculture and forestry. Currently Moritaka produce Katana swords for the preservation of their traditions. Moritaka Cutlery have a history that stretches over 700 years. This knife is forged with skills and knowledge developed and accumulated generation by generation.