Morimoto

Hand Engraving Kasumi polish (Haze-polish) Craftsman

Sakai City, Osaka

A craftsman from Sakai City, Osaka Prefecture with 4 years of experience. Following in the footsteps of his father, Morimoto Junior dedicates himself to mastering difficult sharpening techniques as he trains daily under his father’s guidance.

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“A knife is ultimately a tool for cooking, so I do my best to make it easy and comfortable for the person using it.”

About Morimoto Knives

This collection features a variety of knife types, including the Koyanagi, Petty, and Santoku, each designed for specific culinary tasks. Each knife in the Morimoto Craftsman Collection is a testament to Genki Morimoto's dedication to his craft, requiring meticulous attention to detail and time-honored techniques to complete. Finishes like Kasumi and Nashiji enhance the aesthetic appeal, while handles made from materials like buffalo ebony and black Ishime Urushi provide a comfortable and durable grip.

What are Morimoto Knives made of?

The blades are crafted from high-quality steels such as White Steel #2 (Shirogami #2) and Silver Steel #3, known for their exceptional sharpness and edge retention. Shirogami #2 (White Steel #2) is typically hardened to a Rockwell hardness (HRC) of 61-62, offering exceptional sharpness, ease of sharpening, and reliable edge retention. In contrast, Silver Steel #3 is usually hardened to an HRC of 60-61, providing excellent corrosion resistance alongside a balanced combination of sharpness, toughness, and durability.