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Trade In Morihei Hisamoto Hagane 120mm Petty Carbon Steel Pakka Handle with Saya

$137.60
$137.60
Épuisé

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Trade in petty in great condition with magnetic saya but without original packaging. This mono carbon steel blade shows some light use oxidation but otherwise is in very nice condition. Comes with fresh BC edge.

Original Listing:

Old style forged carbon steel Kanto knife. These represent the original yo bocho style whose design remained relatively unchanged for decades. We are big fans of carbon steel knives like this. They cut smoothly, sharpen easily and are not terribly delicate if a few basic rules are followed.

The out-of-the-box sharpness on these is one of the best out there, as they receive a natural stone finish at the Morihei workshop before being boxed up. Bonus points if you follow up with a Japanese natural stone on these. Any self slurrying honyama stone in the 3-4 hardness and 3-4 fineness (1-5 scale) range is great.  

Being forged, these have a longer edge life and a wider range of finishes they work at. While we are a big fan of stamped Carbon Steel Nihonkou style knives these are a step up in quality that is commensurate with the higher price. 

These have a strong right hand bias to the face of the blade and are not recommended for left handed users.

Brand: Morihei 森平
Producing Area: Tokyo/ Japan
Profile: Petty
Size: 120mm
Steel Type: Carbon Steel
Steel: SKS Carbon Steel
Handle: Pakka Western
Total Length: 228mm
Edge Length: 120mm
Handle to Tip Length: 123mm
Blade Height: 25mm
Thickness: 1.2mm
Handle Length: 105mm
Weight: 68g
Hand Orientation: Right-Biased
Final Edge: Morihei 森平

This is a carbon steel knife. Carbon steel is expected to develop a dark patina with use. It needs to be hand washed and dried immediately after use. Do not air dry. Do not put it in the dishwasher. Long exposure to moisture and debris will result in rust. Any rust development should be removed with a light abrasive.

Twisting, scraping, and heavy use, as well as use on hard and very dense objects can lead to edge damage. Use on a quality wooden cutting board will help the knife stay sharper for longer. Use on hard surfaces like plates and bamboo will reduce the edge life and can result in edge damage.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Trade In Morihei Hisamoto Hagane...

$137.60
$137.60
Épuisé
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