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Moritaka Blue Super Santoku 170mm

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MORITAKA HAMONO – From Moritaka themselves “Moritaka has been producing swords for over 700 years. To preserve this ancient tradition, our master swordsmiths, titled Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高), continue to handcraft knives and swords that samurai would be proud of.The outstanding quality of our blades is established by using a combination of a steel core and iron cladding. The steel core gives our knives razor sharp edges, while the iron cladding ensures durability that surpasses any mass production knives. We use only the best “Aogami Super Steel” (AS) and forge it with high quality iron. Our extensive knowledge and experience regarding the properties of these high quality materials allows us to exploit the full potential of these steels, resulting in the production of a superior knife.”

STEEL BREAKDOWN – Blue Super Steel is a traditional, high-carbon steel made by Hitachi Metals in Japan. It is the favourite steel of many knife makers and chefs across the world for it’s fantastic edge holding ability, toughness, and ease of sharpening. It has added carbon and other elements over Blue 2 Steel, resulting in a tougher, harder blade. It contains few stainless elements, and as such will develop a patina, and develop rust spots if left wet after use. It requires a little more care and maintenance than something like VG-10 (Stainless Steel), so consider this when purchasing a Blue Steel knife as your first Japanese knife.


Style: Santoku
Blade Length: 170mm
Overall Length: 305mm
Weight: 124g
Blade Height @ Heel: 45mm
Bevel: Double Bevel
Spine Thickness @ Heel: 1.7mm
Spine Thickness @ Mid: 1.5mm
Spine Thickness 1cm from tip: .9mm
Blade Material: Blue Super Core Carbon Clad, Kurouchi
Handle Material: Octagon Walnut
HRC: 64-65
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  • Handwash in warm water and towel dry
  • Use a sharpening stone (not a honing steel!) to sharpen your knife
  • Do not cut frozen foods and meat bones
  • Do not put the knife in a dishwasher
  • Read our guide on proper Maintenance of Kitchen Knives.

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