The Moritaka Supreme 130mm petty is a compact, high-performance utility knife built for precision work. Ideal for trimming proteins, peeling fruit, and detail prep on the board or in hand, this size offers excellent control while still delivering the cutting authority Moritaka is known for. It is a great choice for cooks who want serious steel in a nimble, easy-to-manage format.
At the core is Aogami Super steel, heat-treated to approximately 64–65 HRC. AS steel is prized for taking an extremely refined, acute edge while maintaining outstanding edge retention. The blade is clad in softer iron with Moritaka’s signature kurouchi finish, giving it a rustic, work-driven look, while the san mai construction adds strength and stability. This version is fitted with an oak octagonal handle, a nice upgrade over the standard ho wood handle, offering a more substantial feel in hand and a refined, durable aesthetic. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina over time. 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 may vary.Blacksmith: Moritaka San
Location: Yatsushiro, Japan
Construction: San Mai, Hammer Forged
Technique: Inserted Hard Steel Core
Edge Steel: Aogami Super (AS)
Cladding: Iron
Finish: Kurouchi
HRC: 64–65
Weight: 1.8 oz (51 g)
Edge Length: 130 mm
Total Length: 250 mm
Spine Thickness at Heel: 2.5 mm
Blade Height: 30 mm
Handle: Octagonal Oak
Ferrule: Black Urushi
At the core is Aogami Super steel, heat-treated to approximately 64–65 HRC. AS steel is prized for taking an extremely refined, acute edge while maintaining outstanding edge retention. The blade is clad in softer iron with Moritaka’s signature kurouchi finish, giving it a rustic, work-driven look, while the san mai construction adds strength and stability. This version is fitted with an oak octagonal handle, a nice upgrade over the standard ho wood handle, offering a more substantial feel in hand and a refined, durable aesthetic. As with all high-hardness carbon steel knives, avoid twisting, prying, or cutting hard items such as bones or frozen foods to prevent chipping.
Care Instructions: Hand wash and dry immediately after use. This knife will develop a natural patina over time. 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 may vary.
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