Moritaka Knives

Moritaka Japanese Knives

Moritaka Knife Canada

Moritaka Japanese Knives, direct from Japan
Discount Canadian prices, with super-fast shipping from Canada... no duty and other import hassles and fees!
Traditional and yet innovative, featuring high-end Hitachi Blue Super and Blue#2 Carbon Steels (Rockwell hardness 61-63)

NOTE : Moritaka has a very long waiting list now, with a 3 year order backlog. I have many knives on order, but cannot estimate when various models will arrive, so if you are interested in a certain model that is out of stock, your only option is to check back every once in a while, and keep an eye on my Facebook feed where I announce stock arrivals. Thanks, and sorry I can't offer anything more concrete at this time.

Moritaka Cutlery was founded in 1293 (during the Kamakura Period) by Kongouhyoueminamotono Moritaka, who was the head swordsimth for the Buddhist priests at Mt. Houman in Dazaifu, Fukuoka. His descendants then inherited his business and followed in 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 business direction and apply their forging experiences into kitchen knives. Moritaka Cutlery has a history of over 700 years. The knife that you purchase is forged with skills and knowledge developed and accumulated generation by generation.

Moritaka's double-edged knives are made with a "triple structure" technique (click here for a diagram). This is a method by which a layer of a solid super-hard carbon steel is sandwiched between 2 layers of softer iron. This combines the characteristics and advantages of iron and steel to produce blades that are super hard and sharp yet durable. The steel core is hardened using heat treatment techniques. The iron cladding is not as hard as the steel core, but is extremely long lasting, and is hand-forged with the steel core to provide durability. This technique is the feature that makes Japanese samurai swords and metal forging renowned throughout the world. Moritaka handcrafts knives using this “triple structure” technique because they believe it is an essential part of producing the best quality knives. While there are advanced technologies available to produce cheap, fast and mass-produced knives, nothing compares to the workmanship of a truly hand-made Japanese knife.

Edge: All these knives feature a 50/50 bevel edge for easy sharpening, and right or left-hand use.

Steel: "Aogami Super steel" ("AS", or "Blue Super") is considered by many to be the highest quality steel available, however it is a very difficult material to work with, requiring only the most experienced and skilled bladesmiths to produce a successful result. Blue Super Steel knives can mantain a razor sharp edge longer than other knives, as this high carbon steel is an alloy which contains carbon steel along with chromium, tungsten, molybdenum and vanadium which add toughness and durability. "Aogami #2 Steel" ("A2", or "Blue 2") is a more pure carbon steel that is similar to Aogami Super but does not contain molybdenum or vanadium. Theoretically a more pure carbon steel (such as Aogami #2) is easier to sharpen to a razor-sharp edge and should maintain it longer, but at the expense of being potentially more brittle and so more prone to cracking or chipping of the edge and/or tip. The added elements in Aogami Super should make it tougher and more resilient and less brittle, though at this level there are many other factors that affect the final result, such as heat treating and handling by the bladesmith, so it really does come down to personal preference and the individual knife. Both steels are very hard -- in the Rockwell/HRC 61-63 range for the most part (again, depending on many factors introduced during the crafting process) so each can take a razor sharp and very thin and fine edge. There are as many opinions on the subject of the "best" steel as there are knife makers and enthusiasts/owners. Just know that these knives are all made by master craftsmen who know the properties of the steels they use VERY well and so will create a superb knife every time, no matter the steel. So my suggestion: don't worry too much about one steel or the other... buy the knife you want at the price you can afford and I'm sure you'll be thrilled. But remember: this is CARBON steel, NOT stainless, so you must hand wash (they are NOT dishwasher-safe!), dry and store (I recommend a wooden knife block) them after use to avoid rusting. Never leave them in a sink, and avoid cutting or maintaining contact with very acidic items (lemons for example). A drop of food-grade mineral or other neutral oil rubbed on the blade will also help prevent rusting. The blades will discolour and take on a patina with use (like a cast iron pan for example) -- this is normal and desired, and contributes to the character of carbon steel knives. In return though, you'll get a knife that takes an amazing razor-sharp edge very easily and quickly because the steel is so hard (compared to most stainless steel knives which as softer and paradoxically harder to sharpen due to the alloy) and carbon steel knives should also keep that edge far longer than just about any stainless steel knife out there.

Handles: Note: handles have a subtle D-shape to them which makes them more suitable to right-handle use. I do have left-handed customers using them just fine, but it's not necessarily ideal.

Click here to see how Moritaka knives are individually hand-crafted in Japan.

Maintenance/Sharpening: For everyday maintenance I recommend the 10" fine ceramic hone (rod) which when used regularly (every day for heavy use, or at least once a week for light/occasional home use) will easily keep your knife sharp for a year or more. When honing no longer works and your edge really need re-working, I recommend a Japenese waterstone or for the best results, though you may also use a quality machine or gadget like one of the Chef's Choice units designed specifically for Asian knives. Carbon steel knives should not be used to cut very acidic items (lemons for example) which can discolour the blade and potentially lead to pitting if left in contact with acids. Hand-wash only (NOT dishwasher) -- wash and dry as soon as possible after use, and store safely (I recommend a wooden knife block). Never leave in water or a sink. The thin and sharp and hard edges give fantastic performance, but the tradeoff is that they will not tolerate abuse like a cheap stainless steel knife -- do NOT cut bones or other hard items; doing so can damage the knife (crack or chip the edge or tip) and this is not covered under any warranty. Save good knives like this for your precision work and keep a cheap stainless knife for whacking bones and root vegetables and squash for example.

About the different lines:

Deluxe Aogami #2 Carbon Steel (Blue 2 Steel)
These knives are made from Blue 2 carbon steel, with a stainless steel tang. These knives should take a GREAT edge and be easy to sharpen and to keep sharp. The handle should long-lasting, and the stainless steel tang inside the handle means that any moisture will not result in as much premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off.

Supreme Aogami Super Carbon Steel (Blue Super Steel)
These knives are made from Blue Super carbon steel, with a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The handle should be long-lasting, and the stainless steel tang inside the handle means that any moisture will not result in as much premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off.

Moritaka Knives Canada

 

NOTE : Moritaka has a very long waiting list now, with a 3 year order backlog. I have many knives on order, but cannot estimate when various models will arrive, so if you are interested in a certain model that is out of stock, your only option is to check back every once in a while, and keep an eye on my Facebook feed where I announce stock arrivals. Thanks, and sorry I can't offer anything more concrete at this time.

Items: 128 of 28, per page
  • Moritaka Deluxe Gyuto Chef's Knife, 210mm (8.3"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 24% off

    A superb and razor-sharp carbon steel chef's knife, hand-made in the Moritaka family workshop in Japan. Great size for home or professional use. The blade is made of Aogami/Blue #2 carbon steel, with a permanent walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle will help prevent the pitting and rusting that can happen inside the handle if moisture gets in. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off.

    Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below)

    Note: The handle colour and finish will vary from dark to light, and imperfections are possible. It is made of natural wood, so this is normal and to be expected.

    Weight of knife: approx 140g

    -----

    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 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 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.

    • Retail price: CDN$224.00
    • Price: CDN$169.95
    • You save: CDN$54.05 (24%)

    Score: 4.50 (votes: 4)
    2
  • Moritaka Deluxe Gyuto Chef's Knife, 240mm (9.5"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 26% off

    Moritaka Deluxe Gyuto Chef's Knife, 240mm (9.5"), Aogami/Blue #2 Carbon Steel

    A superb and razor-sharp carbon steel chef's knife, hand-made in the Moritaka family workshop in Japan. Excellent size for someone looking for a somewhat longer blade for home or professional use. An especially great addition to a growing collection where you already have a smaller santoku or chef's knife but want something longer for those bigger slicing and dicing jobs. The blade is made of Aogami/Blue #2 carbon steel, with a walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a very nice gift box.

    Weight of knife: approx. 173g

    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 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.

    • Retail price: CDN$283.00
    • Price: CDN$209.95
    • You save: CDN$73.05 (26%)

    Not rated yet
  • Moritaka Deluxe Gyuto Chef's Knife, 270mm (10.6"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 26% off

    A superb and razor-sharp carbon steel long chef's knife (Gyuto), hand-made in the Moritaka family workshop in Japan. This is a perfect size for home users or for chefs who already have a santoku or 8" chef's knife and now want something quite a bit longer. The blade is made of Aogami/Blue #2 carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    NOTE: The exactly handle colour will vary and may be darker or lighter than shown. The material is natural wood and so variations in colour and finish are normal, and small imperfections are to be expected and are not considered defects.

    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 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.

    • Retail price: CDN$338.00
    • Price: CDN$248.95
    • You save: CDN$89.05 (26%)

    Score: 5.00 (votes: 1)
  • Moritaka Deluxe Honesuki Boning Knife, 150mm, Aogami #2 (Blue 2) Carbon Steel, Octagonal Walnut Handle
    • 26% off

    Moritaka Deluxe Aogami #2 (Blue 2) Carbon Steel Honesuki Boning Knife, 150mm, Octagonal Walnut Handle

    This knife is sharpened pretty much 50/50 so it can technically be used right or left-handed.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    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.

    --------------------
    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.

    • Retail price: CDN$172.00
    • Price: CDN$126.95
    • You save: CDN$45.05 (26%)

    Not rated yet
  • Moritaka Deluxe Petty/Utility Knife, 150mm (5.9"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 22% off

    A great larger utility (petty) knife, hand-made in the Moritaka family workshop in Japan. This makes a great companion to a chef's knife or santoku, and is handy for smaller slicing/dicing jobs like dicing ginger, garlic, onions, small pieces of meat, fruit, etc. At this size, it's basically a small chef's knife, and indeed the shape is the same as a chef's knife, only smaller.

    The blade is made of Aogami/Blue #2 carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be somewhat longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle helps resist rust/pitting of the tang inside the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    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.

    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 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.

    • Retail price: CDN$153.00
    • Price: CDN$118.95
    • You save: CDN$34.05 (22%)

    Not rated yet
  • Moritaka Deluxe Santoku, 170mm (6.7"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 26% off

    A superb and razor-sharp carbon steel santoku, hand-made in the Moritaka family workshop in Japan. The blade is made of Aogami/Blue #2 carbon steel, with an octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle will be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a very nice gift box.

    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.

    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 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.

    • Retail price: CDN$190.00
    • Price: CDN$139.95
    • You save: CDN$50.05 (26%)

    Not rated yet
  • Moritaka Deluxe Santoku, 185mm (7.3"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 23% off

    A superb and razor-sharp carbon steel santoku, hand-made in the Moritaka family workshop in Japan.

    This is a perfect size for home users or for chefs who want a full-size santoku. This slightly larger santoku size is great -- very handy for people who think that the standard 170mm might be a bit short (especially if you don't also have an 8"-10" chef knife).

    The blade is made of Aogami/Blue #2 carbon steel, with an octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off.

    Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value!

    NOTE: The handle colour/finish will vary. It is natural wood and so can be lighter or darker than pictured, and small imperfections are to be expected and are not considered defects.

    Comes packed in a nice box.

    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 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.

    • Retail price: CDN$194.00
    • Price: CDN$148.95
    • You save: CDN$45.05 (23%)

    Score: 5.00 (votes: 1)
    1
  • Moritaka Deluxe Sujihiki Slicer/Carving Knife, 210mm (8.3"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 26% off

    Moritaka Deluxe Sujihiki Slicer/Carving Knife, 210mm (8.3"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle

    Superb razor-sharp carbon steel slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for home users or for chefs looking for an all-purpose slicer. Also could certainly be used as a yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). The blade is made of Aogami/Blue #2 carbon steel, with a permanent walnut wood handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or system suitable for Japanese knives. For regular everyday maintenance I suggest the fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! 

    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 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.

    • Retail price: CDN$239.00
    • Price: CDN$176.95
    • You save: CDN$62.05 (26%)

    Not rated yet
  • Moritaka Deluxe Sujihiki Slicer/Carving Knife, 240mm (9.4"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 27% off

    Superb razor-sharp carbon steel mid-length slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for home users or for chefs looking for an all-purpose longer slicer. Also could certainly be used as a yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). The blade is made of Aogami/Blue #2 carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects.

    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 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.

    • Retail price: CDN$283.00
    • Price: CDN$206.95
    • You save: CDN$76.05 (27%)

    Not rated yet
    Only 3 left in stock
  • Moritaka Deluxe Sujihiki Slicer/Carving Knife, 270mm (10.6"), Aogami/Blue #2 Carbon Steel, Octagonal Walnut Handle
    • 25% off

    Superb razor-sharp carbon steel slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for home users or for chefs looking for an all-purpose long slicer. Also could certainly be used as a yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). The blade is made of Aogami/Blue #2 carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades will quickly and easily take a super sharp edge and HOLD it like no stainless steel knife can. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle will help prevent rust and pitting on the tang should moisture get inside the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    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.

    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 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.

    • Retail price: CDN$298.00
    • Price: CDN$224.95
    • You save: CDN$73.05 (25%)

    Not rated yet
  • Moritaka Supreme Deba Knife, 165mm (6.5"), Aogami/Blue Super Carbon Steel
    • 29% off

    Moritaka Supreme Deba Knife, 165mm (6.5"), Aogami/Blue Super Carbon Steel A superb and razor-sharp carbon steel deba, hand-made in the Moritaka family workshop in Japan.

    • Retail price: CDN$356.00
    • Price: CDN$252.95
    • You save: CDN$103.05 (29%)

    Not rated yet
  • Moritaka Supreme Deba Knife, 180mm (7.1"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 29% off

    A traditional style Deba (fish butchering) knife, handmade in the Moritaka workshop. Note that unlike most other Moritaka knives, this one is indeed very thick, but it is still pretty much 50/50 bevel and so generally fine for right or left hand use. Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut wooden handle and a stainless steel tang. These blades can take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off, though it will eventually wear off over time and this is normal and to be expected. Being made of very hard carbon steel, this knife WILL be more fragile than other knives, especially stainless steel knives, and as such you are responsible for proper knife handling and care -- edge damage is never covered under any warranty. Comes packed in a nice cobalt-blue box.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects.

    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 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.

    • Retail price: CDN$431.00
    • Price: CDN$304.95
    • You save: CDN$126.05 (29%)

    Not rated yet
    Only 1 left in stock
  • Moritaka Supreme Gyuto Chef's Knife, 210mm (8.3"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    Moritaka Supreme Gyuto Chef's Knife, 210mm (8.3"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    A superb and razor-sharp carbon steel chef's knife (Gyuto), hand-made in the Moritaka family workshop in Japan. This is a perfect size for home users or for chefs who are used to using an 8" chef's knife. I use this knife at home now and I am constantly amazed by the incredibly sharp and long-lasting edge (and it's so easy to get sharp again with a few swipes of my fine Idahone ceramic hone!). It's amazing for those fine slicing/dicing/mincing jobs, and I love using it to create thin fillets of boneless chicken breasts for the BBQ for example (it does this MUCH better than any of my stainless steel knives). It's also great for mincing garlic, ginger, onions, etc. I try to maintain a nice rocking/slicing motion and avoid anything that could damage the hard and thin/sharp edge (no vertical whack-whack chopping style, no bones or tough root veggies, etc.). Over time it takes on a nice patina just like a carbon steel crepe pan or a cast-iron pan for example, so don't try to scrub it all the time to keep it shiny -- carbon steel knives are not supposed to stay shiny!

    Blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will not be as likely to prematurely pit or damage to the knife. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest the fine ceramic Idahone hone (see below).

    Approx. weight: 156 grams.

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    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 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.

    • Retail price: CDN$332.00
    • Price: CDN$237.95
    • You save: CDN$94.05 (28%)

    Not rated yet
  • Moritaka Supreme Gyuto Chef's Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 29% off

    Moritaka Supreme Gyuto Chef's Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    A superb and razor-sharp carbon steel chef's knife (Gyuto), hand-made in the Moritaka family workshop in Japan. This is a perfect size for home users or for chefs who already have a santoku or 8" chef's knife and now want something longer. Blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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 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.

    • Retail price: CDN$371.00
    • Price: CDN$264.95
    • You save: CDN$106.05 (29%)

    Not rated yet
  • Moritaka Supreme Gyuto Chef's Knife, 270mm (10.6"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    A superb and razor-sharp carbon steel chef's knife (Gyuto), hand-made in the Moritaka family workshop in Japan. This is a perfect size for home users or for chefs who already have a santoku or 8" chef's knife and now want something longer. Keep in mind that while the blade is indeed quite long, since this is a true Japanese knife and so has a thin and light blade and a relatively lightweight handle it does NOT feel like an especially huge knife in your hand -- it's still a very useful tool and not overly large. The blade is made of Aogami/Blue Super carbon steel, with a walnut wood handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    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 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.

    • Retail price: CDN$426.00
    • Price: CDN$304.95
    • You save: CDN$121.05 (28%)

    Not rated yet
  • Moritaka Supreme Honesuki Boning Knife, 150mm, Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 25% off

    Moritaka Supreme Boning Knife (Honesuki style), 150mm, Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    This knife is sharpened pretty much 50/50 so it can technically be used right or left-handed.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    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.

    --------------------
    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.

    • Retail price: CDN$265.00
    • Price: CDN$199.95
    • You save: CDN$65.05 (25%)

    Not rated yet
  • Moritaka Supreme Kiritsuke Knife, 210mm (8.3"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    A new slightly smaller and so more "home-friendly" version of this popular knife!

    A superb and razor-sharp carbon steel Kiristuke-style knife, hand-made in the Moritaka family workshop in Japan.This style is an all-purpose Japanese chef knife design. It's basically the same as their gyutou (chef's knife) design, but with a different style tip. Blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle will help prevent premature pitting or damage to the tang inside the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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.

    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 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.

    • Retail price: CDN$331.00
    • Price: CDN$239.95
    • You save: CDN$91.05 (28%)

    Not rated yet
  • Moritaka Supreme Kiritsuke Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 29% off

    A superb and razor-sharp carbon steel Kiristuke-style knife, hand-made in the Moritaka family workshop in Japan.This style is an all-purpose Japanese chef knife design. It's basically the same as their gyutou (chef's knife) design, but with a different style tip. Blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle will help prevent premature pitting or damage to the tang inside the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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.

    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 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.

    • Retail price: CDN$393.00
    • Price: CDN$279.95
    • You save: CDN$113.05 (29%)

    Not rated yet
  • Moritaka Supreme Nakiri, 165mm (6.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    Moritaka Supreme Nakiri, 165mm (6.5"), Aogami/Blue Super Carbon Steel A superb and razor-sharp carbon steel nakiri, hand-made in the Moritaka family workshop in Japan.

    Blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal (and so fine for right or left-hand use) walnut wooden handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened and maintained. I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    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.

    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 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.

    • Retail price: CDN$300.00
    • Price: CDN$214.95
    • You save: CDN$85.05 (28%)

    Not rated yet
  • Moritaka Supreme Nakiri, 180mm (7"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 30% off

    A superb and razor-sharp carbon steel nakiri (vegetable knife), hand-made in the Moritaka family workshop in Japan. Nakiri are most often 165mm, so this longer 180mm version is nice for someone who wants something a bit more substantial. But it's still not huge by any means and so just fine for home use.

    Blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal (and so fine for right or left-hand use) walnut wooden handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened and maintained. I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades, and what an amazing value! Comes packed in a nice box.

    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.

    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 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.

    • Retail price: CDN$299.00
    • Price: CDN$208.95
    • You save: CDN$90.05 (30%)

    Not rated yet
  • Moritaka Supreme Petty/Utility Knife, 130mm (5.1"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 27% off

    Moritaka Supreme Petty/Utility Knife, 130mm (5.1"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    A great mid-sized utility (petty) knife, hand-made in the Moritaka family workshop in Japan. This makes a great companion to a chef's knife or santoku, and is handy for smaller slicing/dicing jobs like dicing ginger, garlic, small onions, small pieces of meat, fruit, etc. The blade is made of Aogami/Blue Super carbon steel, with a permanent octagonal walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likley to result in premature pitting or damage. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest the fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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 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.

    • Retail price: CDN$227.00
    • Price: CDN$164.95
    • You save: CDN$62.05 (27%)

    Not rated yet
  • Moritaka Supreme Petty/Utility Knife, 150mm (5.9"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    Moritaka Supreme Petty/Utility Knife, 150mm (5.9"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    A great larger utility (petty) knife, hand-made in the Moritaka family workshop in Japan. This makes a great companion to a chef's knife or santoku, and is handy for smaller slicing/dicing jobs like dicing ginger, garlic, onions, small pieces of meat, fruit, etc. At this size, it's basically a small chef's knife, and indeed the shape is the same as a chef's knife, only smaller. The blade is made of Aogami/Blue Super carbon steel, with a permanent walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest the fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    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 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.

    • Retail price: CDN$239.00
    • Price: CDN$172.95
    • You save: CDN$66.05 (28%)

    Not rated yet
  • Moritaka Supreme Santoku, 185mm (7.3"), Aogami/Blue Super Carbon Steel, Walnut Handle
    • 26% off

    A superb and razor-sharp carbon steel santoku, hand-made in the Moritaka family workshop in Japan. Great for people who like the idea of the santoku shape but want something a bit longer. Makes a good choice if you don't also have an 8" or 10" chef's knife or if you feel that 170mm is a bit short for your style of cooking or if you're a big guy or gal and are afraid that a 170mm blade will get lost in your giant bear paws. 

    Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off (it will gradually wear off with time and this is normal and not a problem). 

    Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine ceramic hone (see below). 

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades!

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects.

    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 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.

    • Retail price: CDN$270.00
    • Price: CDN$199.95
    • You save: CDN$70.05 (26%)

    Score: 5.00 (votes: 1)
  • Moritaka Supreme Sujihiki Slicer/Carving Knife, 210mm (8.3"), Aogami/Blue Super Carbon Steel, Walnut Handle
    • 29% off

    Moritaka Supreme Sujihiki Slicer/Carving Knife, 210mm (8.3"), Aogami/Blue Super Carbon Steel, Walnut handle

    Superb razor-sharp carbon steel slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for home users or for chefs looking for an all-purpose standard slicer. Also could certainly be used as a smaller yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). The blade is made of Aogami/Blue Super carbon steel, with a permanent walnut wood handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The handle shape is octagonal, so it's fine for right or left hand use.

    The blade finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use (though the handle is D-shaped and so more suitable for right-hand use), and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    NOTE: Handle colour/finish may vary from the version pictured here. It is natural wood, and so some are lighter or darker than others, and small imperfections are to be expected and are not considered defects.

    For regular everyday maintenance I suggest a fine ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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 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.

    • Retail price: CDN$327.00
    • Price: CDN$232.95
    • You save: CDN$94.05 (29%)

    Not rated yet
  • Moritaka Supreme Sujihiki Slicer/Carving Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    Moritaka Supreme Sujihiki Slicer/Carving Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, with Octagonal Walnut Handle

    Superb razor-sharp carbon steel slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for home users or for chefs looking for an all-purpose longer slicer. Also could certainly be used as a yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut wood handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for fine Japanese knives.

    NOTE: The rosewood handle is pictured, but this particular knife features the same octagonal walnut handle as seen on the other knives now in stock. This same knife is also available with a rosewood handle while stock lasts.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    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 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.

    • Retail price: CDN$371.00
    • Price: CDN$268.95
    • You save: CDN$102.05 (28%)

    Not rated yet
  • Moritaka Supreme Sujihiki Slicer/Carving Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Rosewood Handle
    • 28% off

    Moritaka Supreme Sujihiki Slicer/Carving Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, with Rosewood Handle

    Superb razor-sharp carbon steel slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for home users or for chefs looking for an all-purpose longer slicer. Also could certainly be used as a yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). Blade is made of Aogami/Blue Super carbon steel, with a permanent seasoned rosewood handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The rosewood handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle means that any moisture will be less likely to result in premature pitting or damage to the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use (though the handle is D-shaped and so more suitable for right-hand use), and is easily sharpened with any stone or hone or gadget suitable for Japanese knives.

    For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below).

    I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue box.

    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 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.

    • Retail price: CDN$371.00
    • Price: CDN$268.95
    • You save: CDN$102.05 (28%)

    Not rated yet
    Only 5 left in stock
  • Moritaka Supreme Sujihiki Slicer/Carving Knife, 270mm (10.6"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    Superb razor-sharp carbon steel slicer/carving knife (sujihiki), hand-made in the Moritaka family workshop in Japan. This is a great length for serious home users or for chefs looking for a proper long slicer. Also could certainly be used as a yanagiba or sushi/fish slicer. This knife is basically identical to the chef's knife, except that it is shallower (not as "tall") and a bit straighter (not as much curve to the edge). Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut wooden handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be a bit longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives, and the stainless steel tang inside the handle should help prevent moisture damage inside the handle. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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 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.

    • Retail price: CDN$426.00
    • Price: CDN$306.95
    • You save: CDN$119.05 (28%)

    Not rated yet
    Only 2 left in stock
  • Moritaka Supreme Yanagiba Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle
    • 28% off

    Moritaka Supreme Yanagiba Knife, 240mm (9.5"), Aogami/Blue Super Carbon Steel, Octagonal Walnut Handle

    Excellent razor-sharp carbon steel yanagiba ("sushi knife"), hand-made in the Moritaka family workshop in Japan. Keep in mind that this knife is not finished in a traditional yanagi format: the edge is 50/50 bevel so it's MUCH easier to maintain, and it's fine for right/left hand use. It's also thin (not thick-bladed like traditional yanagibas). Basically, it's the same as their chef's knife and slicer, but in a yanagi shape, so just think of it as a "narrow slicer". Blade is made of Aogami/Blue Super carbon steel, with a permanent walnut handle and a stainless steel tang. These blades should take a super sharp edge and the added toughness of the Blue Super steel should help with edge strength and resistance. The walnut handle should be longer-lasting than the softer and lighter magnolia wood usually seen on traditional Japanese knives. The finish is kuro-uchi (black) with a lacquer coating -- this helps protect the steel and should not be polished off. Edge is 50/50 bevel, so it is fine for left or right-handed use, and is easily sharpened with any stone or hone or gadget suitable for Japanese knives. For regular everyday maintenance I suggest a fine Idahone ceramic hone (see below). I really love these knives -- I'm sure you'll be thrilled and amazed by the quality, good looks, and high performance of these carbon steel blades! Comes packed in a nice cobalt-blue gift box.

    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 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.

    • Retail price: CDN$349.00
    • Price: CDN$249.95
    • You save: CDN$99.05 (28%)

    Not rated yet