Moritaka 8.6" Aogami Super Carbon Steel Chinese Chef's Knife
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Hand-forged Aogami Super blue steel blade; 64 Rockwell Hardness
Walnut wood octagonal handle with pakkawood ferrule
Razor-sharp 10-12° double-bevel edge is more robust than a single edge and less prone to chip or nick
Made entirely by hand in Kumamoto, Japan
Please note: This knife is made of carbon steel and not stainless, if not cared for properly, the blade will rust as carbon steel knives develop a beautiful patina over time
This Moritaka Aogami Super Carbon Steel Chinese Chef's Knife is designed for chopping, slicing and dicing meat, cabbage, vegetables, herbs, fruit and more. The broad surface also comes in handy for scooping and transferring chopped ingredients. It's shaped like a cleaver, but not suitable for cutting through bones. Moritaka selects the highest quality Aogami Super steel in the YSS range for the core carbon steel because of the extra durability and longer edge retention. Aogami Super steel is made by adding chromium and tungsten to Shirogami (white steel, the purest of the carbon steels), which makes the material more durable and provides corrosion resistance. Each knife has slightly different appearance and size because the blade is hand-forged and the handle is walnut wood. Double-bevel edge is more robust than a single edge and less prone to chip or nick because both sides of the edge are equally supported, so the hard core of steel is supported on both sides. Easy to use since the cutting edge cuts straight down without wanting to twist. The tang of the knife is made of stainless steel.