{"title":"Moritaka","description":null,"products":[{"product_id":"moritaka-ko-santoku-130mm","title":"Ko-santoku","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA small santoku with a 13 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 73 gr\u003cbr\u003eThickness at blade heel: 3 mm\u003cbr\u003eThickness at middle of spine: 1.3 mm\u003cbr\u003eBlade height at heel: 39 mm\u003cbr\u003eEdge length: 129 mm\u003cbr\u003eHandle: Octagonal walnut with pakka wood bolster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Measurements and weight may vary slightly as the knife is hand-forged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has a black kurouchi finish, which gives a raw and beautifully black 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. \u003cbr\u003eAogami Super is considered by many to be the leading carbon steel on the market. It contains a high carbon content along with tungsten and chromium, among other elements. This steel makes for a hard blade that takes an incredibly sharp edge, while maintaining its sharpness well and providing 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Moritaka family (Japan) began its production as early as 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, more than 700 years later, production is still done by hand, although some technical aids are used. Moritaka's knives are known worldwide and their blades are of very high quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina even if 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.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361818972,"sku":"MOS130SA","price":1436.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS130SA.jpg?v=1780314351"},{"product_id":"moritaka-bunka-180mm","title":"Bunka","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA bunka with an 18 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 166 gr\u003cbr\u003eBlade heel thickness: 3.5 mm\u003cbr\u003eSpine thickness (mid-blade): 1.8 mm\u003cbr\u003eBlade height at heel: 55 mm\u003cbr\u003eEdge length: 181 mm\u003cbr\u003eHandle: Octagonal walnut with pakkawood bolster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Measurements and weight may vary slightly as the knife is hand-forged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has a black finish, kurouchi, which gives a raw and beautifully black 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 pakkawood bolster. \u003cbr\u003eAogami Super is considered by many to be the best carbon steel on the market. It contains a high carbon content along with tungsten and chromium, among other elements. This steel makes for a hard blade that takes an amazingly sharp edge, while also holding its sharpness well and providing 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Moritaka family (Japan) began its manufacturing as early as 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, more than 700 years later, production is still done by hand, although some technical aids are used. Moritaka knives are known worldwide, and their blades are of very high quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, although 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.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361851740,"sku":"MOS180BU","price":1836.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS180BU7.jpg?v=1780314353"},{"product_id":"moritaka-chefs-knife-210mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA chef's knife with a 21 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 143 g\u003cbr\u003eBlade thickness at heel: 3.5 mm\u003cbr\u003eBlade thickness at spine midpoint: 1.8 mm\u003cbr\u003eBlade height at heel: 46.5 mm\u003cbr\u003eEdge length: 210 mm\u003cbr\u003eHandle: Octagonal walnut with pakka wood bolster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Measurements and weight may vary slightly as the knife is hand-forged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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. \u003cbr\u003eAogami 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: 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.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361884508,"sku":"MOS210GY","price":1916.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS210GY.jpg?v=1780314354"},{"product_id":"moritaka-chefs-knife-240mm","title":"Chef's knife","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA chef's knife with a 24 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 170 g\u003cbr\u003eBlade thickness at heel: 3.5 mm\u003cbr\u003eBlade thickness at mid-spine: 1.8 mm\u003cbr\u003eBlade height at heel: 48 mm\u003cbr\u003eEdge length: 241 mm\u003cbr\u003eHandle: Octagonal walnut with pakka wood bolster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Measurements and weight may vary slightly as the knife is hand-forged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe blade has a black kurouchi finish, which gives 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. \u003cbr\u003eAogami Super is considered by many to be the best carbon steel on the market. It contains a high carbon content along with tungsten and chromium, among others. This steel produces a hard blade that takes an amazingly sharp edge, while also holding its sharpness well and providing 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Moritaka family (Japan) began its manufacturing in 1293 through Kongohyoe Minamoto no Moritaka (金剛兵衛源盛高). Today, over 700 years later, production is still done by hand, although some technical aids are used. Moritaka knives are known worldwide and their blades are of very high quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: Carbon steel is not stainless. Over time, the blade will develop a beautiful patina, although the black kurouchi finish provides good protection. If the blade is left wet, rust will occur. Also note that the thin and hard blade can be damaged if you chop hard ingredients, bone, or frozen food.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361917276,"sku":"MOS240GY","price":2076.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS240GY.jpg?v=1780314355"},{"product_id":"moritaka-kiritsuke-240mm","title":"Kiritsuke","description":"\u003cdiv style=\"font-family: Georgia, serif; font-size: 12pt;\"\u003e\u003cp\u003e\u003cspan\u003eA Kiritsuke with a 24 cm long blade.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSteel: Aogami Super (64-65 HRC)\u003cbr\u003eWeight: 178 gr\u003cbr\u003eThickness at blade heel: 3.5 mm\u003cbr\u003eThickness at middle of spine: 1.8 mm\u003cbr\u003eBlade height at heel: 49.5 mm\u003cbr\u003eEdge length: 239 mm\u003cbr\u003eHandle: Octagonal walnut with pakkawood bolster.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNOTE: Dimensions and weight may vary slightly as the knife is hand-forged.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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, made of walnut with a black pakkawood bolster.\u003cbr\u003eAogami Super is considered by many to be the finest carbon steel on the market. It contains a high carbon content along with tungsten and chromium, among other elements. From this steel, a hard blade is forged that takes an incredibly sharp edge, while also maintaining its sharpness well and providing 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.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 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 done by hand, although some technical aids are used. Moritaka's knives are known worldwide, and their blades are of very high quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNote: 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 appear. Also keep in mind that the thin and hard blade can be damaged if you chop hard ingredients, bones, or frozen food.\u003c\/span\u003e\u003c\/p\u003e\u003c\/div\u003e","brand":"Moritaka","offers":[{"title":"Default Title","offer_id":57775361950044,"sku":"MOS240KI","price":2236.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/files\/MOS240KI.jpg?v=1780314357"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1023\/5556\/6940\/collections\/moritaka_knivar5_8d4aa5f7-f7d3-45af-807d-3e25be2feac7.jpg?v=1787751300","url":"https:\/\/stage.cleancut.eu\/collections\/moritaka-knives.oembed","provider":"Cleancut","version":"1.0","type":"link"}