Tojiro GAI Petty is a Japanese utility knife with a 135mm blade, suitable for both home and professional kitchens. The name “GAI” is inspired by the Japanese word for “armor,” reflecting the knife’s distinctive and rugged handle design.
Specifications:
• Blade construction: The blade features a premium VG10 stainless steel core, clad in 37 layers of high and low carbon stainless steel. This multi-layered structure is commonly referred to as Damascus steel due to its striking pattern.
• Handle: The black handle has a rugged, textured surface and is secured with hex bolts. Reviewers note that it becomes even grippier when wet.
• Weight: Approximately 85 grams.
• Function: A petty knife is a compact, all-purpose blade, similar to a Western paring or utility knife. Its size makes it ideal for delicate in-hand tasks like peeling, as well as small cutting board jobs such as mincing shallots or chopping herbs.
✅ General Care
The knife should be washed by hand using warm water, then dried with a soft cloth to preserve its sharpness and material quality.
For long-term precision, use water sharpening stones; ceramic honing rods are ideal for fine edge adjustment during use.
Always store the knife properly to prevent contact with other kitchen tools and avoid potential damage.
It is recommended to use wooden, plastic, or rubber cutting boards, as they are gentler on the blade and extend its lifespan.
⚠️ Special Note on Traditional Japanese Steels
Japanese knives with high-carbon steel blades require special care to prevent oxidation and rust.
After each use, wash thoroughly with warm water and immediately dry with a dry cloth.
Occasionally applying a thin layer of mineral or camellia oil to the blade provides added corrosion protection.
Store knives in a dry place, avoiding prolonged exposure to moisture or aggressive cleaning agents.
? What to Avoid
Do not use the knife on hard surfaces such as glass, ceramic, steel, metal countertops, or baking trays.
Avoid cutting bones or frozen foods, as this may damage the edge.
Do not wash the knife in a dishwasher – chemicals and high temperatures can compromise both blade and handle integrity.
A Japanese knife is a precision instrument designed for specific culinary tasks. Do not use it for inappropriate purposes such as cutting bones, opening cans, or processing hard materials.
Send request
