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About the Shape - This is also a multi purpose knife, but with a slight vegetable bias. Santoku means 'Three Virtues' or 'To solve Three Problems'. The virtues or problems are slicing, dicing and mincing. Santoku is usually found in 160mm - 190mm lengths. These are more and more popular in Western kitchens due to the unique shape and smaller easy to handle size.
About Moritaka Ishime -Moritaka Hamono was founded in 1293 and have been producing high quality blades for 31 generations. I think they know what they’re doing by now. Five generations ago the family made the switch to producing only Hocho (kitchen knives).The knives made by the Moritaka family have a real classiness and beauty. This series of knives are known for a thinness which translates to fantastic sharpness. This finish is known as Ishime, Rock Surface, and was not used on kitchen knives before this series. This series is exclusive to Knifewear.
| Shape | Santoku |
|---|---|
| Maintenance Level |
High
Rust Prone ⓘ
This knife can rust, click to learn more.
|
| Blade Length | | |
| Blade Height | |
| Thickness | 3 mm |
| Weight | |
| Steel Type | |
| Rockwell Hardness | 62 - 63 |
| Edge/Bevel | |
| Handle | Wa (Japanese) Handle - Octagon Walnut Black Pakkawood Collar |
| Knife Line | Moritaka Ishime |
| Made in |
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Overall rating: 4.870968 / 5 from 31 reviews.
The Moritaka Ishime Santoku 185mm knife is praised for its razor-sharp blade and easy-to-sharpen edge, making it a versatile tool for slicing, dicing, and mincing. Crafted by a family with over 700 years of blade-making experience, this knife offers exceptional sharpness and a unique Ishime finish.
Review topics: ["light","looks","staff","issues","edge","gift","feels","use","works","knife","blade","steel","history","holds","makes","lady","cuts","addition"].
"It's very sharp, cuts most things easily, however the uneven surface of the cladding makes it somewhat harder to cut through bigger things, such as a large onion. I wash and dry it after each different thing that I cut, and so far I have seen no rust. The handle is very comfortable. I'm really happy that I bought it."
"This is my first Japanese carbon steel chef knife. It cuts so frikkin smooth. I love it so much."
"To have such a curated selection is a dream come true for a ‘chef’ !"
"This knife was purchased as a Christmas gift. Therefore I will not be using it. We have purchased 3 other knives from knifewear in the past and have no complaints. The knives have become our go-to knives while preparing meals. I highly recommend knifewear and their products as they have made meal preparation so much easier and safer"
"I bought two Moritaki Ishime knives (different style) and they are joys to use. If you are worried about rust, all you need is a towel to wipe them off. I always do that with my SS knives so no learning curve."
"If you are in the need for a beautiful, functional knife, definately the place to go. The shop is cool and the team is fantastic!"
"An absolute amazing addition to my knife roll. It's super light and feels right at home in my hand with the slick handle."
"TL;DR - The extra work to maintain her is well worth the performance and beautiful experience of using this knife. As one of the Knifewear staff eloquently put it, this knife has soul and a rich history behind her. It's probably a bit weird, but I gave mine a name: Serenity. Partly because it is a zen and serene experience working with her, partly because of other personal things that I won't share in a public review. Serenity's my daily driver for home and on the line. I've found she has a blade-forward balance, so I pinch a bit further along the blade to give me more control of the knife. She's a beautiful piece of craftsmanship, feels natural in a smaller hand like mine. I've used her somewhat sparingly in the year and a bit I've had her, though more recently I've been putting her through the paces. They aren't kidding when they say that carbon steel holds an edge much longer than your regular Western knife; I have yet to use the free sharpening included with the purchase. There are plenty of warnings about the maintenance involved with this choice of material, and I will echo them here; you will need to wash and dry your knife diligently or rust will build. I made the mistake of leaving Serenity amongst the regular knives, and of course other members of the household would use her since she's razor sharp. However, they did not treat her properly and rust built up quite quickly. Luckily the combination of a tawashi scrub and Bar Keeper's Friend managed to scour the orange blemishes off, and I hid Serenity so she wouldn't be mistreated like that again. I believe I was a bit too vigorous in my cleaning and removed some of the Ishime finish. I also dropped her recently and chipped two parts of the blade. Luckily it looks like it can be sharpened out, and it does not affect her ability to glide through vegetables and protein with ease. At the end of the day, she is a tool, and putting her to work, not hiding her in a drawer somewhere, is the best way to honour the tradition she comes from."
"Interestingly, the prompts I've been given for this review by knifewear are 'lady/ steel/ blade' - so ... let's: In fact, I bought this knife for my daughter, who is over the moon with it. However, personally I think this a-185-Santoku-is-a- lady's-knife-thing is at the very least slightly misleading. This knife is great fun to work with - even for a big-handed fellow like myself: a super-agile piece of outstanding craftsmanship that feels like an old friend instantly and is up to any task you throw in its way. The blade is amazingly thin and comes out of the box razor sharp - this thing is a laser! As to the steel - well, watch 'Springhammer' and you'll understand why you won't find too many knives to match a Moritaka. To my mind, Aogami is one of the most honest steels - great edge and easy to sharpen/ touch up (which I took the liberty of doing before putting it in the post to complete its journey). - All in all: Fantabulous thing! Go get it while you can!"
"After 3 months of use of my Moritaka Santoku it compliments my prep work beautifully alongside my matching Moritaka Nakiri. I use this knife for anything requiring fine and/or point work, where my Nakiri is for bulk vegetable breakdown. It keeps a beautiful razor sharp edge for a surprising amount of time for such a thin bevel. When honed between uses and sharpened quarterly it is sharp 24/7. To complete my set one day hopefully will be the Moritaka Paring knife for small work. On a side note, purchasing this from Knifewear is a dream, the staff are extremely kind and generous with their time and knowledge. I refuse to shop anywhere else for my kitchen tools based purely on this, let alone the finely selected products. Kudos, Jason R."
