🔪Saya: Available as optional add-on (multiple material choices)
🔪Thickness: ≈6.5mm / 7.5mm
🔪Blade Width: ≈5.1cm / 5.4cm
🔪Weight: ≈235g / 304g (blade only)
🔸Brand Introduction:
Morihiro Kaji Koujou was founded in Showa 36 (1961) by the first-generation smith "Morihiro." Now in its second generation, the smith Yasuaki Taira continues the legacy with his own hands. Although younger compared to century-old knife forges in Sakai, the quality of forging and sharpening at Morihiro has earned high recognition among craftsmen. Taira personally handles everything from forging to final polishing. His signature "Clove-shaped Gunome Hamon" has become iconic, and each knife comes with a handwritten certificate. Due to the extremely low output and dedication to craftsmanship, the current waiting time for custom orders can extend up to eight years.
🔸Steel Introduction:
Aogami #2 is forged by adding tungsten (W) and chromium (Cr) to Shirogami #2. This enhances durability and edge retention. It’s ideal for advanced users due to its difficulty in sharpening and susceptibility to rust—thus requiring proper maintenance.
🔸Knife Model Introduction:
The Deba is a single-bevel, heavy-bladed knife traditionally used in Japanese kitchens. It excels at processing fish—separating flesh from bone—and is also suitable for cutting poultry with soft bones. However, it is not recommended for harder bones like pork ribs or joints; a heavier cleaver is more appropriate for that purpose.