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Our Techniques
MORITAKA HAMONO brand double-edged knives are made using a "triple structure" technique. This technique employs a method by which a layer of solid steel is sandwiched between 2 layers of soft iron. We combine the characteristics and strengths of both iron and steel to produce blades that are super-hard yet durable. The steel core is hardened using our heat treatment techniques. The iron cladding is not as hard as the steel core, but is extremely long lasting, and is forged with the steel core to provide durability.

This technique is the feature that makes Japanese samurai swords and metal forging renowned throughout the world. We continue to handcraft our knives using this "triple structure" technique because we believe it is an essential part of producing the best quality knives. While there are advanced technologies available to produce cheap, mass-produced knives quickly, nothing compares to the workmanship of MORITAKA HAMONO knives.

Hand-Forging of Aogami Super Steel (AS)
Yasugi Speciality Steel (YSS) produced by Hitachi Metals Ltd. is the best steel to forge cutting tools and is renowned around the world. In addition, the Aogami Super Steel (AS) used by MORITAKA HAMONO is the highest quality steel in the YSS range. It has special features, allowing blades made from it to cut cleanly and remain sharp for a long time.

Aogami Super Steel is the highest steel available, but because of the difficulty of working with it in the forging and the heat treatment process, other blacksmiths do not use it and hand-forged AS knives are not generally available in the market. It requires the most experienced and skilled blacksmiths to successfully produce an AS knife. While there are advanced technologies available to quickly produce cheap, mass-produced knives, nothing compares to our hand-forged AS steel knives in sharpness. MORITAKA HAMONO AS knives maintain a razor sharp edge longer than any other knife on the market.

New Long-Lasting Handles
- Innovative New Handles / Registration Number 3086170 -

 We have solved the age-old handle durability problem of iron/steel knives by making the knife tang with stainless steel and using seasoned rosewood for the handle. The old handles of carbon steel kitchen knives absorbed moisture and the tang rusted after years of use. This problem can result in cracks and rotting of the handle, and also compromise the hygiene of food preparation. Our new design ensures both the longevity and hygiene of the knife, and it is endorsed by the local school lunch center. We have also formally registered this improvement with the Japan Patent Office.

Certificate of Utility Model Registration
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