Moritaka Supreme knives have a character that serious cooks describe immediately - something in the weight, the kurouchi finish, the way the convex grind pulls through food. These are direct, purposeful, and built the same way Moritaka Hamono has been building blades in Yatsushiro, Kumamoto Prefecture, for over 700 years.
With a blade length of about 150mm, this Moritaka petty is a proper utility knife - long enough for comfortable board work through smaller proteins and produce, compact enough for in-hand trimming where a full gyuto is too much blade. The blade is paired with an octagonal magnolia handle with a buffalo horn ferrule.
What Customers Are Saying: One reviewer purchased this alongside a Takeda Banno to answer the question of how traditional Japanese blades compete with ultra-modern knives - the answer so far is incredibly well. His previous highest-performing utility knife was a Misono UX-10 150mm. The Moritaka is competitive and more characterful. Multiple reviewers praise the lightweight feel and the quality of the Aogami Super edge.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.Maker: Moritaka Hamono
Location: Yatsushiro, Kumamoto Prefecture, Japan
Construction: San Mai, Hammer Forged
Edge Steel: Aogami Super
Cladding: Soft Iron
HRC: 64-65
Finish: Kurouchi (Black As-Forged)
Edge Grind: Even, 50/50 Convex, Double Bevel
Handle: Octagonal Magnolia Wood
Ferrule: Buffalo Horn
Stainless Steel Welded Tang
Weight: 2.4 oz (70 g)
Blade Length: 152 mm
Total Length: 277 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm
With a blade length of about 150mm, this Moritaka petty is a proper utility knife - long enough for comfortable board work through smaller proteins and produce, compact enough for in-hand trimming where a full gyuto is too much blade. The blade is paired with an octagonal magnolia handle with a buffalo horn ferrule.
What Customers Are Saying: One reviewer purchased this alongside a Takeda Banno to answer the question of how traditional Japanese blades compete with ultra-modern knives - the answer so far is incredibly well. His previous highest-performing utility knife was a Misono UX-10 150mm. The Moritaka is competitive and more characterful. Multiple reviewers praise the lightweight feel and the quality of the Aogami Super edge.
Care Instructions: Aogami Super is a reactive carbon steel, and the soft iron cladding is also reactive - both the edge and the cladding will patina naturally with use. The kurouchi (black as-forged) finish on the cladding provides initial protection, and the patina that develops adds further protection over time. Wipe and dry the blade immediately after every use. Avoid leaving acidic foods on the blade. Hand wash only, and never put it in the dishwasher. Apply camellia oil for long-term storage. Sharpen on quality water stones - Aogami Super at 64-65 HRC rewards careful technique and responds beautifully to stropping. Keep away from bones and frozen foods.
Each knife is made by hand so measurements may vary.
