The Moritaka AS 210mm petty is a blade that serves well as a fish and meat slicer, especially where work space is an issue or the surface area of the object being cut does not require a very long edge. But it is still a petty, and as such this knife is also adept at smaller prep work and boning tasks. In fact the Moritaka AS 210mm petty knife would be a perfect choice for chefs who do a lot of meat and seafood prep alongside some smaller veggie work.
The Moritaka AS series of knives are constructed with a core of Aogami Super (AS) steel sandwiched between a layer of a softer iron on each side. In a fairly unique twist, Moritaka welds a stainless tang to the hand forged blade to prevent corrosion inside the handle. The classic kurouchi finish on these blades also improves the corrosion resistance of the otherwise highly reactive cladding while adding a wonderful rustic/traditional aesthetic. That said, due care should always be taken with carbon steel blades to assure they are wiped during use and kept dry.
We have obtained a few of these amazing blades without handles and we will be offering them with some custom shoes made by our very talented woodworkers. We will change the pictures and specs to reflect the latest availability.
Location: Yatsushiro, Japan
Construction: Hammer Forged, San Mai
Edge Steel: Aogami Super Steel
Cladding: Soft Iron
Edge Grind: Even
Weight: 4.2 ounces
Blade Length: 210 mm
Overall Length: 350 mm
Thickness at Heel: 2.2 mm
Blade Height: 33 mm
Handle: Custom Octagonal
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