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Our Techniques |
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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.
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Hand-Forging of Aogami Super Steel (AS) |
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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.
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New Long-Lasting Handles |
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- Innovative New Handles / Registration Number 3086170 -
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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.
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| Certificate of Utility Model Registration |
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