Name: Chef's knife
Brand: Moritaka
SKU: MOS210GY
Price: 2395.00 SEK
Availability: OutOfStock

Chef's knife

2 395,00 SEK

VAT included for EU orders .

MOS210GY

A chef's knife with a 21 cm long blade.

Steel: Aogami Super (64-65 HRC)
Weight: 143 g
Blade thickness at heel: 3.5 mm
Blade thickness at spine midpoint: 1.8 mm
Blade height at heel: 46.5 mm
Edge length: 210 mm
Handle: Octagonal walnut with pakka wood bolster.

NOTE: Measurements and weight may vary slightly as the knife is hand-forged.

The blade has a black kurouchi finish, which gives it a raw and beautifully dark surface. The blade is very thin, and the knife is well-weighted and balances nicely in the hand. The handle is octagonal and made of walnut with a black pakka wood bolster.
Aogami Super is considered by many to be the finest carbon steel on the market. It contains high carbon content along with tungsten and chromium, among other elements. This steel is forged into a hard blade that takes an amazingly sharp edge, while also maintaining its sharpness well and offering significantly better rust protection than other carbon steels. Moritaka hardens the steel to a full 64-65 HRC, harder than most other steels on the market.

The Moritaka family (Japan) began its manufacturing as early as 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, over 700 years later, production is still carried out by hand, although some technical aids are used. Moritaka's knives are known worldwide, and their blades are of very high quality.

Note: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, even though the black kurouchi finish provides good protection. If the blade is left wet, rust will occur. Also, be aware that the thin and hard blade can be damaged if you chop hard ingredients, bones, or frozen food.

Manufacturer: Moritaka
Model: Gyuto
Length: 210 mm
Steel: Aogami super
Kolstål | Rostfri kappa
HRC: 64-65HRC
Forging:
Handle material: Walnut | Pakkawood

Carbon steel
Carbon steel is not stainless and therefore requires a little more care than stainless steel. Always clean and dry the knife thoroughly immediately after use. This is especially important after cutting acidic foods such as citrus fruits, tomatoes and onions, as the acid can quickly react with the steel.

Do this:

Clean the knife immediately after use.
Wash by hand using the soft side of a dish sponge and a little dishwashing liquid.
Dry the blade thoroughly after cleaning.
For long-term storage, the blade can be protected with a thin layer of tsubaki oil.

Avoid:

Dishwashers.
Leaving the knife in water or allowing it to remain damp.
Leaving food residue, especially from acidic ingredients, on the blade.

Patina, a completely natural oxidation of carbon steel

As carbon steel is used, the blade will gradually change colour and develop a patina. Depending on the foods you cut, it can take on shades of grey, blue, brown and sometimes even almost rainbow-like tones.

Patina is a natural reaction between the steel and food and is not the same as rust. In fact, an established patina provides some protection for the steel and makes the blade less reactive over time.

Rust, on the other hand, should be removed. It is often orange or reddish-brown and may feel rough on the surface of the blade. A patina is normally smooth and is a natural part of owning and using a carbon steel knife.