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 ~150mm, the 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: Eight five-star reviews. 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 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 ~150mm, the 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: Eight five-star reviews. 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 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.
br>24 people found this review helpful
I purchased this knife along with Takeda Banno Funayki in an an effort to answer the question: How well do super traditional Japanese blades compete with ultra-modern knives?The answer so-far is incredibly well. Prior to this knife, the highest performance utility knife I ever used was a Misono UX-10 150mm. Now, I still consider that Misono one the highest performance blades I've ever used, and I still reach for it, but this little Kurouchi blade an class=reviewer>Simon
47 people found this review helpful
I've had this for about a year and it's slowly but surely replaced my chinese cleaver and larger chef knife as my go-to knife for most cuts. It's held an edge beautifully and the kurouchi finish is eye-catching. The wa handle is comfortable, very well constructed with absolutely perfect fit/finish. Really happy with the performance and craftsmanship. I am looking at other Moritaka knives because of how much I like this one.
I purchased this knife along with Takeda Banno Funayki in an an effort to answer the question: How well do super traditional Japanese blades compete with ultra-modern knives?The answer so-far is incredibly well. Prior to this knife, the highest performance utility knife I ever used was a Misono UX-10 150mm. Now, I still consider that Misono one the highest performance blades I've ever used, and I still reach for it, but this little Kurouchi blade an class=reviewer>Simon
47 people found this review helpful
I've had this for about a year and it's slowly but surely replaced my chinese cleaver and larger chef knife as my go-to knife for most cuts. It's held an edge beautifully and the kurouchi finish is eye-catching. The wa handle is comfortable, very well constructed with absolutely perfect fit/finish. Really happy with the performance and craftsmanship. I am looking at other Moritaka knives because of how much I like this one.
It's the tits!Posted By: Ian Dewerth - verified customer
24 people found this review helpful
First and foremost this knife is a thing of beauty, especially once you start to use it on some acidic food (that patina though). Out of the box it's sharp, run it on a wet stone and it's a laser. I was worried I have never used a wa style handle but the fit is so natural to the hand it's like an extension of your arm.
24 people found this review helpful
First and foremost this knife is a thing of beauty, especially once you start to use it on some acidic food (that patina though). Out of the box it's sharp, run it on a wet stone and it's a laser. I was worried I have never used a wa style handle but the fit is so natural to the hand it's like an extension of your arm.
Product ReviewPosted By: Bear Hendricks - verified customer
22 people found this review helpful
I have been putting this review off for awhile now thinking the new would wear off and I could give a more accurate review of this knife. The knife came lickety split and fairly sharp OTOTB.After acouple of three weeks I put the stones to it and now this knife is truly amazing. Now that the veggies from the garden are ripening I use this knife everyday and often. For a knife that was just going to be another knife has become my favorite. Love the steel and the handle. Fairly easy to sharpen an holds that edge. And yes you get to wipe it, and wash it right after using it or you get that sweet It's not rust it's Patina! Moritaka AS steel is amazin!
22 people found this review helpful
I have been putting this review off for awhile now thinking the new would wear off and I could give a more accurate review of this knife. The knife came lickety split and fairly sharp OTOTB.After acouple of three weeks I put the stones to it and now this knife is truly amazing. Now that the veggies from the garden are ripening I use this knife everyday and often. For a knife that was just going to be another knife has become my favorite. Love the steel and the handle. Fairly easy to sharpen an holds that edge. And yes you get to wipe it, and wash it right after using it or you get that sweet It's not rust it's Patina! Moritaka AS steel is amazin!
Product Review Product ReviewPosted By: Kulin - verified customer
22 people found this review helpful
As always, I am very pleased with the product and the service.I use a Moritaka 210mm Gyuto for prepping and this petty is great to switch over when I'm on the line. It catches the eye and works well.Thank you, thank you.
22 people found this review helpful
As always, I am very pleased with the product and the service.I use a Moritaka 210mm Gyuto for prepping and this petty is great to switch over when I'm on the line. It catches the eye and works well.Thank you, thank you.
Product ReviewPosted By: David A. Leon - verified customer
24 people found this review helpful
I purchased this knife along with Takeda Banno Funayki in an an effort to answer the question: How well do super traditional Japanese blades compete with ultra-modern knives?The answer so-far is incredibly well. Prior to this knife, the highest performance utility knife I ever used was a Misono UX-10 150mm. Now, I still consider that Misono one the highest performance blades I've ever used, and I still reach for it, but this little Kurouchi blade is easily it's equal.So far, I have not really re-sharpened it. I have only stropped it on balsa wood. So far that is more than enough.This little beast slices the heads off hard garlic cloves with the greatest of easy, slays bell peppers like it was made for the task, and cuts tomatoes to bits, even when they have a tough skin and mushy insides. This is a super utility knife.With that said, I am looking forward to the day when I do a full re-sharpening of this knife. The edge is not mirror polished, and suspect that means I can improve it somewhat. It may actually become better than the Misono on that day. Until that moment, I would say they are both equally effect knives.
24 people found this review helpful
I purchased this knife along with Takeda Banno Funayki in an an effort to answer the question: How well do super traditional Japanese blades compete with ultra-modern knives?The answer so-far is incredibly well. Prior to this knife, the highest performance utility knife I ever used was a Misono UX-10 150mm. Now, I still consider that Misono one the highest performance blades I've ever used, and I still reach for it, but this little Kurouchi blade is easily it's equal.So far, I have not really re-sharpened it. I have only stropped it on balsa wood. So far that is more than enough.This little beast slices the heads off hard garlic cloves with the greatest of easy, slays bell peppers like it was made for the task, and cuts tomatoes to bits, even when they have a tough skin and mushy insides. This is a super utility knife.With that said, I am looking forward to the day when I do a full re-sharpening of this knife. The edge is not mirror polished, and suspect that means I can improve it somewhat. It may actually become better than the Misono on that day. Until that moment, I would say they are both equally effect knives.
Product Review Product ReviewPosted By: Robert - verified customer
22 people found this review helpful
Moritaka 150mm petty. I am always pleasantly surprised when I open a knife box and find a knife that exceeds my expectations. For me that means that the craftsmanship surpasses the price and the knife is just what I wanted and a little more in this case. Rosewood handle with black ferrule, probably pakkawood,very subtle d shaped handle, perfectly fitted to this cool little blade. I like to see the subtle lines where different metals are joined, tang to blade and layer to layer, the distal taper of a handmade knife. Sharpening is easy and the way the blue steel edge gets a mirror shine and keeps it, is really why I buy these things.The copy says you can send it back and they will sharpen it for you so if you dont like meditating at the sink thats an option. As a petty knife the blade is perfect for me. The tip is sharpened for things like superfine dicing of garlic and the blade can rock but also chop flat. Perfect solution for the in between paring, and gyuto zone, although in a pinch it can work as either.Great all purpose knife in the 150mm range. R
22 people found this review helpful
Moritaka 150mm petty. I am always pleasantly surprised when I open a knife box and find a knife that exceeds my expectations. For me that means that the craftsmanship surpasses the price and the knife is just what I wanted and a little more in this case. Rosewood handle with black ferrule, probably pakkawood,very subtle d shaped handle, perfectly fitted to this cool little blade. I like to see the subtle lines where different metals are joined, tang to blade and layer to layer, the distal taper of a handmade knife. Sharpening is easy and the way the blue steel edge gets a mirror shine and keeps it, is really why I buy these things.The copy says you can send it back and they will sharpen it for you so if you dont like meditating at the sink thats an option. As a petty knife the blade is perfect for me. The tip is sharpened for things like superfine dicing of garlic and the blade can rock but also chop flat. Perfect solution for the in between paring, and gyuto zone, although in a pinch it can work as either.Great all purpose knife in the 150mm range. R
