"MOTOKANE" Petty (Utility Knife) Aogami Super Steel, White Oak Handle, 135mm

Specification

■ Size: Total length approx. 270mm,
Blade section: Blade length approx. 135mm, Blade width approx. 32mm (at the base), Blade thickness approx. 3mm,
Handle section: Length approx. 120mm, Width approx. 23mm (maximum), Thickness approx. 17.5mm

■ Weight: Approx. 87g

■ Material:
Blade - Cutting edge: Aogami Super Steel,
Base metal: Soft iron,
Handle: Burnt white oak

■ Blade shape: Double-edged

■ Blade finish: Black finish

■ Handle shape: Octagonal

■ Manufactured in Japan

■ Features:
This petty knife is crafted by one of Tosa’s top blacksmiths using traditional hand‑forging techniques. The blade is made from Hitachi Yasugi’s premium Aogami Super steel, hammered from a thick billet to create a dense, refined structure. Precise heat treatment maximizes the steel’s performance.
The octagonal handle is made from white oak that has been air‑dried for 1–2 years. The surface is lightly scorched to reveal the wood’s natural patterns, creating a beautiful contrast of grain and darkened tones. A lacquer finish adds durability and resistance to moisture and chemicals.
Its compact size and agility make it perfect for peeling small vegetables, cutting fruit, and performing decorative cuts.

■ Sharpness:
A protective varnish is applied to prevent rust, so the knife may feel less sharp straight out of the box. The varnish will wear off with use, but sharpening the blade will reveal its true cutting performance.
The knife comes with a general‑purpose edge suitable for most users, and it is intentionally finished to make it easy to apply your preferred edge profile.

■ Notes:
Each knife is fully handmade, so small scratches or areas where the black oxide coating has flaked may appear. These are normal characteristics of the forging process and are not considered defects.
Because it is free‑forged, slight variations in size and minor warping may occur.
Do not use a dishwasher or dryer.
This is a carbon‑steel knife and will rust if not cared for. The black‑forged finish helps hide discoloration, but please wipe off moisture frequently.
Aogami Super is extremely hard and more challenging to sharpen than standard kitchen knives.

If you would like to sharpen a MOTOKANE of Aogami Super steel knife, we recommend using the HSS series sharpening stones on the page below.
Recommended stones are listed here >>

Item no. 1119570

What is kurouchi knife?

Kurouchi knives retain the scaly residue left from the forging process, meaning that the residue works as coating on the carbon steel to prevent from rust. The finish of Kurouch reduces reactivity on carbon steel knives, and give the knife a very characterful, rustic aesthetic prized by many knife enthusiasts. Kurouchi finishes varying widely in appearance, uniformity, and durability. Rarely do pictures do these finishes justice as they have a very complex look and feel to them. Of course, you need to sharpen the edge every time after using it even if the Kurouchi coating works for the sides of blade.

TOSA traditional skill “Free Forging”

TOSA cutlery started from 1621, over 400 years ago. Forge to finished need many steps, all steps just made from one blacksmith.  Easy to control every part and keep it free style to forging, because that’s made by same craftsman. So, that’s why call this skill to “Free Forging”.

With the sound of a violent blow sparks, the way thick steel is transformed into a kitchen knife in the blink of an eye is truly craftsmanship. By hitting it many times with a hammer and stretching it, impurities come out; by making the structure “dense”, it becomes a knife with high hardness and stickiness.

You can see the marks of the hammer that was struck up with a hammer, it has the characteristic of being handmade by craftsmen and resistant to rust compared to polished finishing.

KUROUCHI forging with different color for every cutlery. TOSA “MOTOKANE” with additional process of kurouchi knives. On every knife have different color. 

It could have some small scratches, flaws or bent, but they are the proof of handmade! The product seems rougher than machine made ones, but the quality is great, which you cannot feel with machine made one!

This knife isn’t using press process and solvent to make the pattern of knife,  The final pattern and color of knife just depend on oxide film by random. So, the one and only knives.

A double-edged sword that can be used in a wide range of genres

One of the defining characteristics of Tosa handmade knives, which trace their origins back to traditional sword smithing, is their double‑edged design. This makes them more durable and easier to handle than single‑edged knives, ensuring that anyone can use them with confidence.
These versatile knives Japanese for meat fish are ideal not only for preparing meat and fish but also for a wide range of cuisine, from delicate Japanese dishes to hearty Western cooking. With their balance of strength and usability, Tosa knives stand out as premium knives Japanese for meat fish that combine craftsmanship, tradition, and modern practicality.

Because free forging, can be easy to innovation.

The knife is consistently performed by a single craftsman, without being bound by the framework of the process, so can continue to improve and evolve.

This knife isn’t mass production. We are focus on the knife quality than productivity. You can feel the soul of craftsman. We recommend you use that for gift.

Import duties; taxes and charges are not included in the item price or shipping charges. These charges are the buyer's responsibility. 

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