Santoku knife with 130 mm blade length.

Weigth: 78 gr
Thickness mid spine: 2,0 mm
Blade height heel: 38,7 mm
Edge length: 128 mm
Sharpening angle: 12,5 dgr per side
Steel:  Aogami #2 (63-64 HRC)

Some variations in specs occur - Its a hand made knife

Moritaka makes kitchen knives from aogami#2 carbon steel. The blades have a black kurouchi finish that gives each knife a raw and beautiful look. All knives from Moritaka are thin and the balance is great. This has been a best seller for many years, both for looks and performance. The Moritaka family started producing blades as early as 1293. The name of the founder is Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高) and today, some 800 years later, the production is stilll made by hand. Well, some technical aids are available but we are still talking about a strict manual labour.

Carbon steel is NOT stainless. Be sure to wipe off all moist directly after use to avoid rust.

Disclaimer: Japanese knives have thin edges with high hardness. This makes them much more fragile than traditional european knives. These blades should under no circumstances be subject to twisting, prising or cutting into hard objects. Such handling could easily cause damage to the edge, something that is not valid grounds for a warranty claim.