MOR-SC-220
An amazing Chinese-style chef knife. Razor-sharp carbon steel , hand-made in the Moritaka family workshop in Japan. Octagonal walnut handle, double-bevel edge, so fine for right- or left-hand use.
Remember, this may be shaped like a cleaver, but it is NOT a cleaver, it's to be used like a chef knife. Also, this one is quite large and so pretty hefty, not for the faint of heart or hand, but if you're serious about it, this is one pretty awesome knife!
Weight: approx. 495g
Note: the handle colour may vary, from light to dark. It is made of natural wood, and so variations and imperfections are to be expected and are not considered defects.
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IMPORTANT: Moritaka knives are very sharp and high-performance knives. To achieve this, the edges are ground very thin, and the steel is very hard. This results in a knife that is potentially fragile. As such, CHIPS OR CRACKS TO THE EDGE OR TIP ARE NOT COVERED UNDER ANY WARRANTY. It is the nature of such a knife that it is potentially fragile. If you are a beginner, not confident in your knife handling skills, or looking for an all-purpose knife, do NOT purchase this knife. I love my Moritaka chef knife and use it almost daily, but I only use it for precision slicing, dicing, and mincing (great for onions, garlic, ginger, boneless meats) as I’ve certainly chipped edges on other high-performance Japanese knives over the years, so I know it's always a risk.
It is important to NOT use a rapid up-down rat-a-tat style chopping motion (where you are smacking the edge down rapidly on the cutting board). While cutting also remember to use good controlled technique -- hard steel will not tolerate "tweaking" (any sideways twisting) and just like any hard material this can result in a chip or crack. You should let the knife do the work, and not lean down and apply pressure to the edge. Cutting surface is also important: only use plastic or maple, NOT bamboo, stone/granite or glass. I also only recommend using these knives with boneless meats and regular veggies (onions, garlic, ginger, etc.) -- never hard/tough materials like root vegetables (turnips, etc.) and certainly nothing where you'd hit a bone.
Finally, since they are made of carbon steel, do NOT try to keep the knife shiny. Think of it like a carbon steel crepe pan or a cast iron pan, which both benefit from a "seasoned" finish which will develop a natural yellowish discoloured patina. This is normal and will help protect the carbon steel from rusting. Do not leave these knives in a sink or sitting in water. After use, wash with warm soapy water, dry well, and store in a wooden knife block (do not store in a drawer or on a magnetic knife holder). So in conclusion, yes, this is a high-performance knife, but as with any high-performance tool or machine, this means it requires extra care and skill. A Ferrari will require MORE care, skill and maintenance than a Toyota Corolla, not less.
Collections: Carbon Steel Knives, Chinese Chef Knives, Moritaka
Category: Carbon Steel, Chinese Chef's Knives, Knives, Moritaka Knives
I am a fan of Moritaka Hamono in so many ways. They have been making knives of some form for approximately 800 years, and are still one of the few makers that insist on forging their san mai (3-layer) in-house rather than purchase directly from the steel producers. The experience does show in the quality of the steel in my opinion, especially with the Supreme line, which has a core steel of Aogami Super steel from Hitachi Metals. The core steel takes a keen edge and keeps it for a long time before needing a real sharpening. It is carbon (non-stainless) so will patina over time and the cladding is iron so is also reactive. That said, it is not high maintenance in my opinion. Rinse regularly when using, especially on more acidic food, wash and dry right after, and apply a little camellia (tsubaki) oil before storing to prevent any rust. The kurouchi (blacksmith) finish on the cladding also helps protect it. If you do get any rusting in storage, a little Barkeepers Friend takes care of it quickly. The chuko bocho itself is unlike any I have used. It is a large blade with a lot of weight behind it. Given the size, the grind taper is higher than many Moritakas, making for a finer cutting edge. I am very pleased with the knife and would recommend to anyone looking for a more unusual and unique knife shape.
Regarding customer service, Paul’s is second to none. I do live in the same general area, but I ordered the knife one morning and received it the next. It was perfectly packaged and 100% what I expected to receive. Super reasonable pricing, free and fast shipping (above a reasonable minimum purchase level), responsive communication, honest hands-on product knowledge….what more can you possibly ask for? Thanks again.
It’s sharp and beautiful, much better than the shun knife I used.
