Moritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mmMoritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
Moritaka Blue 2 Gyuto 270mm
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Moritaka Blue 2 Gyuto 270mm

£212.00 GBP
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Moritaka Blue 2 Gyuto 270mm
£212.00 GBP
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Knife Specifications

Due to the handmade nature of many items, slight variations may occur.

Steel
Blue 2 Core, Soft Iron Kurouchi Clad
Hardness
62 HRC
54 Soft 67 Hard
Maintenance
Attentive
4 / 5
How to care for this steel
Style
Gyuto
Blade Material
Blue 2 Core, Soft Iron Kurouchi Clad
Handle Material
Octagon Walnut
Bevel
Double Bevel
Edge Length
272mm
Overall Length
422mm
Spine Thickness Heel/Mid
3.5mm/2.5mm
Blade Height @ Heel
54mm
gWeight
222g

An In Depth Look

Blade Type
Blade Type

The Gyuto is the general purpose chef knife to suit many tasks, including cutting larger meats and vegetables. It is the most commonly found knife type in many professional kitchens around the world.

Steel Type
Steel Type Read

Japanese Blue Steel #2, or "Aogami" #2, is a revered high-carbon steel alloyed with low amounts of chromium and tungsten. It strikes an excellent balance between durability, edge retention, and ease of sharpening. Slightly more ductile than Blue #1, it's widely used in crafting traditional Japanese knives, beloved by chefs for its resilience and sharpness, albeit is slightly softer than Blue 1.

Care Information
Care Information Read

Hand wash only, never put in a dishwasher. Dry immediately after washing. Store on a magnetic knife strip or in a saya. Sharpen on a whetstone when the blade dulls. Read our full maintenance guide for more information.

Moritaka Hamono

Moritaka Hamono
Most knife makers talk about tradition. The Moritaka family has been at it since 1293.

That was the year Kongohyoe Minamoto no Moritaka set up as a swordsmith, forging blades for the Buddhist priests of Mt Homan in Dazaifu, Fukuoka. His descendants kept doing that for thirteen generations. In 1632 the family moved south to Yatsushiro in Kumamoto and kept making swords there for centuries more.

About five generations ago, Chuzaemon Moritaka decided the family’s future was in the kitchen, and the forge started turning out hocho alongside farming and forestry tools. They still make katana now and then to keep the old skills alive.

These days the workshop is run by 27th generation smith Tsunehiro Moritaka. He works alongside his father, one other master craftsman and an apprentice, and between the four of them they make every Moritaka knife.

They’re best known for their Aogami Super blades, finished in a rough kurouchi and clad in soft iron. The knives look rustic, get very sharp and hold that edge for a long time. Look closely at the blade and you’ll see the founder’s name engraved in kanji, the same name the family has carried for over 700 years.

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