HONMAMON "Motokane" Japanese knife Petty Aogami Steel No.1, 150mm

Up for sale is a Motokane Kurouchi Aogami (Blue) No. 1 150mm Petty. Motokane knives are an excellent line of knives from Tosa, and their fair prices makes them some of the best values in the market of handmade Japanese knives. These knives are rustic, yet beautiful and authentic in their own way.

This Motokane 150mm Kurouchi Petty features a cutting core of Hitachi Aogami (Blue) No.1 high carbon steel, which is known for its superb edge taking and retention abilities. This high carbon steel is also easy to keep sharp, and overall fairly easy to sharpen. The core is forge-welded between two layers of softer iron, to give the blade toughness.

Petty are smaller sized general purpose Japanese kitchen knives.  The shape can be used to process a wide range of food item.  Motokane's implementation of the Petty shape has a relatively flat belly and very fine tip that will allow for easily tackling general cutting tasks required of a Petty of this size, and also great precision work.  These are very generously sized Petty as well, being tall and many examples having a cutting edge that is longer than the stated 150mm.  The Motokane Aogami 1 Kurouchi 150mm Petty has a nicely done traditional type grind that makes cutting easy and prevents "food stick".

Motokane knives are made in the Tosa region of Japan, renowned for great workmanship and great values. Motokane knives are expertly forged, ground and finished by master knifemakers at a forge with decades and generations of experience. Though a bit rustic, which has its own beauty, these knives have some of the best forging and heat treat of any Aogami 1 knives on the market regardless of price (and these blades are available under other 3rd party brands for much higher prices).

Specifications/Information:

Brand - Motokane

Weight - 3.0oz

Overall length - 11.25 inches

Blade length - 150mm (5.9 inches)

Blade height - 1.29 inches

Blade material - Hitachi Aogami (Blue) No. 1 steel inner core, clad with soft iron

Blade hardness - 61-62HRC

Edge geometry - Double bevel

Spine thickness - About 3.1mm at heel, about 1.82mm by midway

Finish - Kurouchi (rustic), with unground sections of the knife left with marks and coloration from the forging, hardening, and tempering process. Kasumi edges

Handle shape - Traditional, D-Shaped (right-handed)

Handle material - Walnut, plastic ferrule

Since these knives are made from reactive high carbon steel and iron, it is very important to keep them dry and well maintained. While in use, please wipe the knife dry if it needs setting aside for any period of time. After use, wash by hand with soap and warm water, without any abrasive sponges, and dry quickly. If extended storage is required, apply a food safe oil to the blade before storing. After a period of use, the knife will develop a patina, making it somewhat more stain and rust resistant.  Please note that these knives have lacquer coated blades (this is done by the maker to prevent rust) and the lacquer may have left some splotches, smears, have some debris stuck to it, etc.  This is completely normal and the lacquer will come off after a period of use and washes.

Please do not put this knife in a dishwasher! That will quickly turn it into a slab of rust! Also do not cut frozen foods, bone, or other hard material.

Most Japanese hand finished knives may have some minor scratches, dings, or imperfection on the blade or handle. This is normal and not out of the ordinary. This is especially true for fully hand made and finished finish knives.