Morado Petty Kuro-uchi 135mm (5.3") - blade
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BLADE (without a handle)
The Morado Petty Kuro-uchi blade is available without a handle. This is your chance to make your own handle or order it separately so you can put together a one-of-a-kind knife that is perfectly suited to your taste and needs. The knife is also available with an oval and smooth walnut and maple wood handle (€135).
Morado Petty Kuro-uchi 135mm is basically a smaller version of a Gyuto knife (Chef's knife). Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
The core of this knife is Hitachi's Super Blue Steel (Aogami Super), which is the very top quality of traditional Japanese steels. The Kuro-uchi (black) patina on the upper part of the knife gives it a unique and rustic appearance. This knife was heat-treated to around 63 HRC. It is a very hard steel, meaning that it will retain a super-fine sharpness for a long time. In addition, due to the high carbon content (1.4-1.5%), the knife is very easy to sharpen. Among the high carbon steels, Aogami Super is also the least sensitive to rust. It also contains 0.4% vanadium as an admixture for micronized metal grains, which gives the steel more toughness. Aogami Super is rated as the most advanced carbon steel. The outer layers are of softer, stainless steel, giving the knife extra rust protection.
Kuro-uchi finish, the unprocessed (black) part on the top side of the blade has already developed a dark patina, which protects the blade and gives it a traditional Japanese look. The knife bears visible impressions of the hand-forging process (round hammer dents on the blade), which gives it a beautiful finish and also prevents food from sticking to the blade.
Hokiyama Hamono is a leading smithy in Kochi Prefecture in Japan. They have recently celebrated their 100-year anniversary, founded in 1919. Hokiyama Hamono is known for their quality as they follow the tradition of hand-made blades that has been around for over 800 years. They retain the handiwork and traditional craftsmanship that is passed down from generation to generation while striving for the ever-new knowledge and innovation.
|Steel type:||Aogami Super|
|Hardness (HRC scale):||63
|Overall length:||209mm (8.2")|
|Blade length:||140mm (5.5")|
|Spine thickness:||2.0mm (0.1")|
|Weight:||45g (1.6 oz)|
|Handle size recommendations:||S|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.