The Tojiro Petty 120mm knife is a compact and versatile tool, perfect for precise kitchen tasks such as peeling, slicing, and decoration. With a 120mm blade length, it ensures easy handling and fine cutting control.
The TOJIRO DP series features a three-layer blade, with a VG-10 steel core (around 60 HRC hardness) that provides exceptional durability, long-lasting sharpness, and corrosion resistance. The two outer layers of softer stainless steel enhance blade flexibility and make sharpening easier.
Its ergonomically shaped handle, made from high-quality synthetic material or natural wood, offers a comfortable and secure grip, minimizing fatigue even during prolonged use. Precise craftsmanship guarantees an optimal balance between the blade and handle, making this knife indispensable for professional and passionate chefs.
About the forge:
TOJIRO is one of the most respected Japanese knife manufacturers, renowned for superior craftsmanship, innovative production techniques, and an excellent price-to-quality ratio.
Unlike conventional mass production, the TOJIRO Factory combines advanced technology with traditional hand-finishing. The basic blade shape is rolled and pressed, but the remaining processes – such as thinning, polishing, and handle shaping – are completed by hand to ensure maximum precision and final quality.
Although VG-10 steel is their primary choice for ease of sharpening and maintenance, TOJIRO also manufactures knives using other premium-grade steels.
If you're traveling in Japan, you can visit the TOJIRO forge in Niigata, where a guide will show you the knife-making process, and you can explore their Showroom, showcasing the full range of their products.
Care and Maintenance of Japanese Knives
✅ Proper Knife Care
Always hand wash the knife with warm water and dry it immediately with a soft cloth to maintain sharpness and quality.
To keep the edge precise, water stones are recommended for sharpening, while ceramic honing rods help refine the blade during regular use.
Store the knife in a safe place, avoiding contact with other kitchen utensils that could damage the edge.
Use wooden, plastic, or rubber cutting boards to protect the blade and extend its lifespan.
⚠️ Special Note for Traditional Japanese Steels
Japanese knives made from high-carbon steel require extra care to prevent oxidation and rust.
After each use, thoroughly clean the blade with warm water and immediately dry it completely with a soft cloth.
Applying a thin layer of mineral or camellia oil occasionally can further protect the blade from corrosion.
Knives should be stored in a dry place, avoiding prolonged exposure to moisture or contact with aggressive cleaning agents.
? Improper Use
Do not cut on hard surfaces like glass, ceramics, steel, metal tables, or baking trays.
Avoid cutting bones or frozen ingredients, as this can damage the blade edge.
Do not wash the knife in a dishwasher—chemicals and high temperatures can negatively impact the blade and handle.
A Japanese knife is a precision tool, designed for specific culinary tasks. Do not use it for inappropriate activities like chopping bones, opening cans, or handling non-food materials.
Send request
