Moritaka Chinese Cleaver 210mm
Moritaka Chinese Cleaver 210mm
Moritaka Chinese Cleaver 210mm
Moritaka Chinese Cleaver 210mm
Moritaka Chinese Cleaver 210mm

Moritaka Blue Super Chinese Cleaver 210mm



Style:Chinese Cleaver
Blade Length:210mm
Overall Length:356mm
Blade Height @ Heel:113.5mm
Bevel:Double Bevel
Spine Thickness @ Heel:3mm
Spine Thickness @ Mid:2.2mm
Spine Thickness 1cm from tip:2mm
Blade Material:Blue Super Core Carbon Clad, Kurouchi
Handle Material:Octagon Walnut
Availability: Out of stock SKU: SC-210

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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.

Care Information
  • Washing – Dry your knives as soon as possible after washing and do not leave them wet for extended periods of time. Store in a cool, dry place. No dishwasher use!.
  • Cutting – Cut on wood chopping boards only, and do not hit/cut/chop frozen vegetables, bones, or hard objects, as the blade can chip or break.
  • Sharpening – We recommend you use a whetstone to sharpen this blade. We have a full range of sharpening tools here.

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