Moritaka Aogami Super Kuruchi Series Review: Flat Profiles That Still Deliver

Introduction

The Moritaka Aogami Super Kuruchi series has recently been restocked, and the full lineup is back in hand: a Petty 130, Honesuki 150, Bunka 180, Nakiri 180, and Gyuto in 210 and 240. Every knife in the series is made from Aogami Super with iron cladding, finished in a beautiful kuruchi forge finish, and paired with octagonal walnut handles and black pakka ferrules. The octagonal shape makes them ambidextrous, so they suit both right- and left-handed cooks.

For many people, this series is their first serious Japanese knife, and it is easy to see why. The thin spines, the aggressive edge geometry, and the very flat blade profiles have long been the drawing cards.

Why These Knives Stand Out

The first thing that pulls people toward Moritaka is how thin the knives are at the spine, combined with the geometry behind the edge. The profiles are extremely flat, and cutting green onions with one of these is genuinely a joy. Scallions, in particular, practically fall apart on their own. You do not have to fight the knife to get through them, and that effortless feel holds up across the whole range.

One caveat worth knowing: these knives are a little rustic. The spines and choils are not the most polished in the industry, and if that kind of fit and finish matters a lot to you, it is worth setting expectations. In practical use, though, it is not something most cooks really notice.

The Aogami Super is also heat treated very well, which translates into strong edge retention. Even without a full sharpening session, a quick stropping before use was enough for the knife to slice cleanly through bell peppers and tomato skin without tearing.

Cutting Performance: Vegetables to Sweet Potato

The vegetable work is where these knives shine. Through bell peppers and tomato skin, they glide. One notable detail on the onion dice: no stuck-together pieces at the cuts, even near the heel where many cooks end up with clumps because they forget to set the heel down. That is a direct benefit of how flat the profile really is. Plenty of knives claim flat profiles; Moritaka genuinely delivers some of the flattest profiles you will encounter.

The real stress test is the sweet potato, and this is where expectations were exceeded. The first pass through was impressive, though a later pass produced a little more crunch and tearing, likely fixed with more lateral motion rather than pure downward push. With proper technique, the edge goes through sweet potato with no problem, and the julienne result was among the better ones in recent memory.

The Scandi Grind Advantage

Moritaka knives use a scandi grind, which sets them apart from most Japanese knives that carry a more concave grind. In practical terms, the blade gets relatively thick a bit quicker behind the edge, though these are still very thin knives overall.

That more aggressive grind has a real upside: food release. Because of the flat bevel geometry, vegetables tend to fall away from the blade rather than cling to it, so the knife never feels sticky in use.

Who Should Buy a Moritaka

These knives favor a push-and-pull cutting style. They can rock chop, but they are not the most comfortable rock choppers out there. If rock chopping is your primary technique and you want something similar in feel, a Kuraki or one of the Hatsukoro Kuruchi series with more belly is a better fit.

One practical note: availability is limited. These knives typically arrive in a single yearly shipment around Christmas, sell out quickly, and are unavailable for most of the year. If you want one, it pays to act when the restock lands.

Finally, maintenance matters. These are carbon steel knives and they will rust if given the chance. Wipe them down, keep them dry, and clean them immediately after use. The knife does not lie: if it is rusting, it has been exposed to moisture somewhere along the way.

Conclusion

The Moritaka Aogami Super Kuruchi series earns its reputation. The flat profiles are real, the Aogami Super holds an edge well, the scandi grind gives excellent food release, and the rustic finish is easy to accept once you feel how these knives cut. For push-cutting cooks who value vegetable work, this series remains a standout, with the only real commitments being honest maintenance and quick timing on restocks.