About the Petty
The Petty fits in small places that require more dexterity than bigger chefs knives while handling bigger jobs than a paring knife can take care of. Its incomparable sharpness is used for smaller precision tasks such as peeling, trimming, and slicing small fruits and vegetables as well as for handling bigger tasks as a small chefs knife. It will soon become the go to knife in your kitchen.
Moritaka knives are an incredible value for the performance, quality, high-end steel and hand crafted character and can be used by semi professionals or those just starting their journey with Japanese knives. The grind on the knives is symmetric and gets very thin behind the edge. Their fine shape makes them great for female hands too. This knife can be used for both left and right handed people.
Aogami Super Steel along with Aogami #2 are selected because of their extra durability and longer edge retention. The super durable handle is made out of seasoned Cherrywood. The Cherrywood will outlast lighter magnolia wood usually used on Japanese knives.
The important thing about Moritaka knives is the fact that the carbon blade is forged to a stainless tang, which means that any moisture will not result in premature pitting or damage to the handle. So, no rusting from the inside causing the handle to come loose (a problem with traditional Japanese knives). This new design and patented solution ensure both longevity and hygiene of the knives.
Aogami Super Steel is the highest YSS (Yasugi Speciality Steel) that contains high percentages of carbon, chrome and tungsten to increase hardness, improving edge retention and corrosion resistance. Aogami Super Steel is prized for its ability to take a very steep, sharp edge.
Moritaka Hamono is a traditional knife making company that has a history of over 700 years. During years of handcrafting knives, they have developed unique skills and knowledge, which have been passed from generation to generation. Moritaka’s unique bladesmithing techniques allow producing knives that will keep fine edges longer than any other knife on the market. Both the performance and character of these blades can be felt upon first use of this knife.
Today, your knives are being forged by the 26th, 27th, and 28th swordsmith.
- Takuzo Moritaka (the master and 26th swordsmith) is still there but about to retire, while his two sons:
- Tsunehiro Moritaka (27th swordsmith) and
- his younger brother Teruhiro Moritaka (28th swordsmith) continue on the family tradition.
There is no assembly line at this factory – just artists at work. And we have imported these knives directly from the Moritaka family. Please note, that each knife has slightly different appearance and size because the blade is hand-crafted and the handle is natural wood.
The edges on this knife are extremely steep and can be taken through high levels of refinement on the stones. Given the intended purpose, it may be worth keeping the maker’s bevel angle in place to avoid chipping when working through poultry joints. The finish is kurouchi (black) with a lacquer coating — this helps protect the steel and should not be polished off. The edge, unlike traditional single-bevel Japanese knives, is a 50-50 double-edge making it much easier to keep sharp using some commonly available sharpening systems.
Like most equipment, knives need a little love and care. You need to sharpen them regularly and depending on the type of steel, dry them immediately after use. These are 3 general rules you should follow:
Also, check our full guide on how to properly maintain the knife and sharpen it.