JAPANESE KNIFE - Moritaka Hamono Overview

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Hey folks, thanks for tuning in as always!
In todays video we're going to be taking a look at Moritaka Hamono, the longest standing blacksmith we've ever had at the shop with a history of over 700 years!
Follow the link to find our available selection of Moritaka knives!
sharpknifeshop.com/collection...
If you liked this video be sure to follow us on social media for more knife related content, updates, and giveaways!
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Опубликовано:

20 июл 2024

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Комментарии : 40

@van_isle_lpp4098 3 года назад

They’re also one of the makers that forges their blades in house rather than buying prelaminated steel. Super cool.

@SharpKnifeShop 3 года назад

Yes, something we forgot to mention in the video!

@mikebabb2155 3 года назад

I have a Moritaka petty and it is one of my favorite knives. It has awesome character, an even more awesome history and is insanely sharp. When I need something smaller than my Katsuhiro santoku I typically reach for my Moritaka. I do agree that some rounding would make it better and the kurouchi finish does wear a bit easier than some like the one on my Katsushige Anryu gyuto (my special occasion knife since he retired) but as you stated that just adds to the story of the knife.

@SharpKnifeShop 3 года назад

There is something to be said about a rustic knife, that performs with the best of them, that you still don't feel bad taking sandpaper to. I love Moritakas!

@mikebabb2155 3 года назад

@@SharpKnifeShop indeed!

@LeeLee-yh3eg Год назад

Awesome overview… I love my Moritaka petty and Nikiri and want to add a gyoto to my collection too

@vmg7008 2 года назад

Very good classic and quality japanese knives. I own a nakiri wich is great. Love it

@jeronimomacias481 3 года назад

Love their knives.

@hello.itsme.5635 3 года назад

Great video, thank you! I have the Kawamuki sitting in the checkout of your online shop for 2 days now...

@SharpKnifeShop 3 года назад

Super fun little shallot killer!

@stephen129 2 года назад

I have a Moritaka Nakiri and I agree with everything you said in this video. I love mine. Great performance for the price.

@SharpKnifeShop 2 года назад

Great bang for your buck indeed, and super easy to maintain a proper geometry on them by sharpening on the bevels!

@emieloss7229 3 года назад

Absolutely agree with your statements. I have a Moritaka myself, a 240mm Gyutoh in AS steel. It's a great project knife that's not that hard to sharpen. I've sanded the edges, completely removed the KU finish, thinned my entire blade and gave it a polish. It looks great with beautiful patina, gets scary sharp and is probably the favorite knife I own.

@DJSergeotto 3 года назад

Great to hear that, I just added to my collection a Moritaka AS 150 petty and I cant wait to receive it next week. Moritaka knives are a must have for any Japanese knives fan/collector out there.

@emieloss7229 3 года назад

@@DJSergeotto Awesome, I have a Moritaka AS petty as well, but in 130mm length. Sadly it's not as good as I hoped and I prefer my Takamura petty. I hope you'll get a great example that will serve you well!

@SharpKnifeShop 3 года назад

Ive been considering picking one up myself to make a mirror of and round over the spine/choil!

@DJSergeotto 3 года назад

@@SharpKnifeShop apparently if you mirror Polish the knife and take the ku down, it will be even more reactive.. So you might want to force some sexy patina on.. But then again it won't be mirror polish

@emieloss7229 3 года назад

@@SharpKnifeShop You won't be disappointed, especially with that nice octagonal handle

@pauljohnston5592 3 года назад

I'm looking forward to visiting your shop after Ford opens Ontario back up, and buying my first Japanese knife

@SharpKnifeShop 3 года назад

We can't wait to have you in!

@gibbonswd6637 3 года назад

I've just read about Moritaka Hamono, I was shocked to realize that their roots were back over 700 years

@SharpKnifeShop 3 года назад

You should do a little research on their antique katana, absolutely beautiful work!

@davidtatro7457 2 года назад

If you are someone who can handle giving a knife a little love out of the box, there are probably no better values out there in terms of getting a whole lot of expertly forged and treated aogami 2 or super for your money. Polish the choil, do some thinning and polishing, and you will have an absolutely amazing tool. I currently only have a 240mm AS kiritsuke, but after some work, it has become one of my absolute favorite blades and l plan to add more Moritakas to my collection in time.

@everettekupsche4038 2 года назад

I just bought one I'm excited to try my first carbon steel knife chef knife! 210mm

@synergydynamics 3 года назад

I think we have the same preference in knives....I am looking for a rustic kurouchi finish gyoto....I'll spend some time watching your channel and see if I can decide on moritaka , yoshihiro or sanjo unless you can recommend something else....

@etherdog 3 года назад

Gage, I think an important thing to include in your description is the bevel angle of the knives (unless all the knives you carry are the same). The background stories are always interesting!

@SharpKnifeShop 3 года назад

Thats a great point, we're going to need a shop protractor!

@shpendzeka457 3 года назад

Can you review Masamoto KS w2, and you opinion on this🙏

@EX9R 2 года назад

do u sell the 2 different type of knive holder , the one on your left and right?

@arjun._.bbC6 3 года назад

Hey how about doing one about Muneishi, Shiro Kamo, Shibata Kotetsu or Munetoshi?

@SharpKnifeShop 3 года назад

We can only do them on knives we carry at the shop! Of which we do carry Shiro Kamo, but have a hard time keeping a wide enough collection in stock to do an overview for! Perhaps in the future if we can snag a big order of them!

@prabinpaudel5572 2 года назад

I want it to be my first knife! ❤️

@Maplecook 3 года назад

Hellooooooo, Gage!

@SharpKnifeShop 3 года назад

Hey Maple, videos looking great lately!

@UginUa 3 года назад

When it comes to carbon steel, each and every RU-vid video on a knife admirer channel says those knives would rust over time. I am quite new to Japanese knives, I have watched hours of videos and no one ever gave a good overview of what carbon knives will turn into in couple of months/years of everyday usage, how the patina would look like and how to take care of those knives when rust appears. This is the only reason keeping me from buying a carbon still knife (even though I very much like how they look brand new) that I don’t know what they will turn into in a couple of month. Frankly, I don’t find rusty knives that appealing

@mikebabb2155 3 года назад

Rusting is a possible issue with carbon steel knives. With that being said I have been using carbon steel knives for almost a year and have had zero rust issues. But that is because I take care of them. Carbon steel knives require you to hand wash them with a soft sponge then immediately dry them and periodically oil them with mineral oil. It is also recommended that you wipe them off occasionally while using them. Most of my knives have kind of a multicolored patina (it is a light blue on the outside that darkens and fades into a kind of redish color in the middle) that I find absolutely beautiful. However my main knife has a patina that has turned greyish because I have used it almost daily and typically multiple times a day for the almost year that I have had it so I will be polishing it before the next application of oil. If you are willing to put in the extra work to maintain it and care to insure proper use I highly recommend carbon steel knives and Moritaka's knives are absolutely wonderful especially for the low price. Right now I only have one Moritaka in my eight knife collection because I like trying different smiths hand forged knives but it is one of my favorites and it is honestly probably the cheapest. Also if anything does end up happening and the carbon steel knife does start to rust you can buy a rust eraser to remove the rust. There is also the option of rust bluing the knife but that requires boiling it then using a soft carding wheel to remove the remnants of surface rust and that could end up damaging the knife so I wouldn't recommend it.

@SharpKnifeShop 3 года назад

We're working on a patina video as we speak! While I admit the rusting isn't appealing its the performance and ease of sharpening that you gain from the carbon steel that is appealing. They don't just rust, they have to be abused or neglected to rust, and should it form its super easy to fix and isn't harmful to you or your food! Much like Mike said you can easily remove it with a rust eraser, which like the name implies is much like a pencil eraser but with a fine ceramic grit throughout, a baking soda and water slurry left of for 5 minutes and then scrubbed off with a damp rag also works wonders, and worst case you will have to use an abrasive like a scouring pad. If you can't wait for our video (patinas can take a little while to form and we're comparing a natural patina to a forced patina) you can find plenty of examples on google or the chefknives reddit!

@GrantHendrick 2 года назад

Much depends on your climate. If you are good about using the knife frequently and drying it well rust won’t be a problem.

@yalc_banger Год назад

lol suggesting the buyer sand down a Moritaka -- get your life together.

@jeffhicks8428 Год назад

Buddhists are peaceful. That's a good joke mate. Ask some of the survivors from Nanjing what they think about that. The fact of the matter is Buddhism can lead to relativism anything. I didn't stab you, you fell onto my sword.