Moriya Munemitsu YHC Kataha Deba 170mm
The three key elements to producing a fine traditional Japanese knife remain the same, regardless of knife style or knife maker.
Moriya Munemitsu Hamono described them for us. First, yoi sozai o shiyō suru koto: the use of quality materials, meaning steel with absolutely minimal impurities. The second is saitekina netsushori o suru koto: optimal heat treatment - hardening, annealing and tempering - without which quality materials won't mean much. Thirdly, seizō kakō, ha-tsuke: the process of manufacture and sharpening, that of creating a well-balanced knife with the cutting weight and sharpness professional users expect.
Moriya Munemitsu YHC prides itself on fulfilling these three requirements to the letter. It should come as no surprise; this is the Yasugi Specialty Steels subsidiary that produces and markets these professional-grade knives across Japan.
Parent company YSS produces the high-grade aogami#2 alloy steel. Moriya Munemitsu's optimal heat treatment of this 'in-house' steel results in a blade with high hardness and resistance to chipping. Ha-tsuke - let's call it edge sculpting - in turn delivers an outstanding cutting tool. Asked the essence of their success in a competitive market, Moriya Munemitsu tells us that it derives from many years of research and experience, and deep consideration of the requirements of their users.
Moriya Munemitsu's single-bevel deba-bocho are hand-forged in the traditional measurement of 'sun'. This is their 5-sun deba, measuring 170mm in total blade length from the handle, 155mm along the cutting edge heel-to-tip. This is a hand-forged item so expect measurements to vary slightly from knife to knife.
|Blade steel:||YSS Aogami#2 | nantetsu|
|Bevel:||Kataha single bevel|
|Blade construction:||Ni-mai awase|
|Left-handed available:||Yes, potentially a long wait|
|Ferrule:||Suigyu (Water buffalo horn)|
|Weight in hand:||250g
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