Moritaka Knives Aogami Super Gyuto 240mm
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Carbon-steel edge: hand wash and dry immediately. Expect a natural patina; avoid bones, frozen food and twisting cuts.
Moritaka Aogami Super Kurouchi Gyuto 240mm
Hand-forged by Moritaka Hamono in Yatsushiro, Japan, this 240mm gyuto combines a high-performance Aogami Super carbon-steel core with soft-iron cladding, a traditional kurouchi finish, and Moritaka’s stainless-steel tang construction.
The longer gyuto profile is well suited to slicing proteins, processing larger vegetables, chopping herbs, and high-volume prep. Aogami Super is valued for excellent edge retention, a crisp cutting feel, and responsive sharpening.
This is a reactive carbon-steel knife. Hand wash it, dry it immediately, and do not leave it wet or in contact with acidic food. A natural patina will develop with use.
Watch the cutting test
See the Moritaka Aogami Super Gyuto 240mm cut sweet potatoes and regular potatoes in this hands-on demonstration from Tokushu Knife Malta. Watch the blade move through dense vegetables and see how the slices release during cutting.
Watch the Moritaka 240mm gyuto cutting test on YouTube.
Recommended setup
Optional professional sharpening is available through our Malta workshop services. To help preserve the edge, use a knife-friendly surface such as a Hasegawa cutting board.
Specifications
- Blacksmith: Moritaka Hamono
- Origin: Yatsushiro, Japan
- Knife type: Gyuto / Japanese chef knife
- Core steel: Aogami Super / Blue Super carbon steel
- Cladding: Soft iron
- Tang: Stainless steel
- Finish: Kurouchi
- Blade length: Approximately 242mm
- Blade height at heel: Approximately 47mm
- Spine thickness at heel: Approximately 2.9mm
- Weight: Approximately 167g
- Hardness: Approximately 65 HRC
Measurements and finish may vary slightly because each knife is forged and finished by hand.
Tokushu's Guarantee
We take full responsibility for ensuring your knife arrives safely and in perfect condition. If you experience any shipping delays, damage, or other issues, don’t worry—we’ve got you covered. Contact us, and we’ll handle everything until your knife is in your hands.
Insured and Protected
We provide shipping insurance on every order for your peace of mind. If your package is lost or not delivered, we handle the claim process to secure a refund or replacement for you.
For assistance, contact us at anthony@tokushuknife.eu.
Shipping information
Orders are dispatched from our workshop in Malta. Delivery times vary by destination and are in addition to our standard processing period of up to two business days.
Orders delivered within the European Union are shipped from within the EU, so no import duties are normally due upon delivery. For supported destinations outside the EU, when duties or taxes apply, we use Delivery Duty Paid (DDP) services so the applicable charges are handled in advance.
We handle shipping issues, including lost packages and claims. For assistance, contact us at anthony@tokushuknife.eu.
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People like to rag on Moritakas for not being the absolute “laseriest” knife out there but there is so much good with this knife.
First the food release is amazing, second it feels amazing to use and hold, third it gets extremely sharp and has not needed to be resharpened at all since I first touched it up. Can’t recommend moritaka enough to people who are looking to get into Japanese knives and want a reliable performer that holds its edge extremely well while not being overly unforgiving.
This knife far exceeded my expectations.
Love the 240mm Moritaka. Outstanding quality. And it makes prep work that much easier. Best part? It stays razor sharp!
The packaging and the knife have arrived in good condition, everything as expected, thank you
A true artisan crafted blade. Aogami super is just an incredible steel. It sharpens easily to a crisp edge with Naniwa pro stones.
A true artisan crafted blade. Aogami super is just an incredible steel. It sharpens easily to a crisp edge with Naniwa pro stones.
This is a good knife. It’s attractive and well made. Some days I’d say I love it but in a commercial setting the full carbon requires a little too much maintenance and for some reason I can’t get it to stay super sharp. Some of my stainless knives are more reliable on tomatoes. I expected better sharpness and edge retention from aogami super steel but I’ll admit my own fault. eventually I’ll get better at sharpening and maintaining it and I’ll figure out how to make it patina instead of rust.