The Moritaka Supreme 150mm petty is a versatile utility knife and a great size for everyday prep. Long enough to handle small proteins, sandwiches, citrus, and board work, yet compact enough for in-hand tasks, this is the kind of knife that quickly becomes a daily grab. Like the rest of the Supreme series, it offers outstanding performance and character at a very strong value for the level of steel and craftsmanship involved.
At the core is Aogami Super steel clad in softer iron, forged in traditional san mai construction. The AS steel is known for taking a very fine, acute edge with excellent edge retention, while the iron cladding adds toughness and develops a natural patina over time. The kurouchi finish gives the blade its rustic look and provides a bit of added corrosion resistance. The grind is even and very thin behind the edge for smooth, low-resistance cutting. This version is fitted with an upgraded oak octagonal handle paired with a black urushi colored ferrule, offering a clean, traditional look with a more substantial feel than the standard ho wood handle. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand so measurements will vary.Maker: Moritaka Hamono
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai Edge
Steel: Aogami Super
Cladding: Soft Iron
Finish: Kurouchi
Edge Grind: Even
Weight: 2.2 oz (64 g)
Edge Length: 154 mm
Total Length: 270 mm
Spine Thickness at Heel: 3 mm
Blade Height: 32 mm
Handle: Octagonal Oak
Ferrule: Black Urushi
At the core is Aogami Super steel clad in softer iron, forged in traditional san mai construction. The AS steel is known for taking a very fine, acute edge with excellent edge retention, while the iron cladding adds toughness and develops a natural patina over time. The kurouchi finish gives the blade its rustic look and provides a bit of added corrosion resistance. The grind is even and very thin behind the edge for smooth, low-resistance cutting. This version is fitted with an upgraded oak octagonal handle paired with a black urushi colored ferrule, offering a clean, traditional look with a more substantial feel than the standard ho wood handle. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina. Do not place in dishwasher. Use wood or soft plastic cutting boards only. Store in a dry place. Each knife is made by hand so measurements will vary.
