Tojiro DP Petty 150mm (5.9")
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Tojiro DP Petty 150mm (5.9") definitely ranks the highest among high-quality Japanese kitchen blades in a lower price range. Blades in Tojiro’s DP series are composed of three layers – the core is made of VG-10 steel which is clad in two layers of softer steel for easier sharpening and more comfortable use. VG-10 steel is synonymous with efficiency and durability and it’s extremely easy to maintain since the blade is completely stainless.
Petty is a smaller, multi-purpose kitchen knife that can be used for peeling vegetables, paring fruit, mincing herbs, preparing meat and even filleting smaller fish. A must-have knife in every kitchen, petty complements beautifully his larger and longer next-of-kin.
The blade has a high polish finish (also called migaki) and is stripped off other finishing details in line with a minimalist and functional design of DP series. A subtle, wavy line is visible on the bottom part of the blade, marking the transition point between the hard core and external, softer layers.
VG-10 (V stands for “vanadium”, G stands for “gold”, which means superior quality) is produced in Echizen, the second most known town for cutlery, only a two-hour drive from Seki. It is produced by Takefu Special Steel Company, a relatively small company that 60 years ago managed to strike the right balance between various elements that today constitute the most widespread Japanese steel. VG-10 is a stainless steel with a relatively high content (1%) of carbon (C), 15% of chromium (Cr), 1% molybdenum (Mo), 0.3% vanadium (V) and 1.5% cobalt (Co). The combination of Cr, Mo and V forms many hard carbides that make the steel resistant to abrasion, which in turn also means better edge retention. It is heat-treated to the hardness of 60-61 HRC.
Complemented by a classic Western handle (yo) with three metal rivets, the knife is a little on the heavy side but Tojiro made sure that it is perfectly balanced and ergonomically shaped. The black Micarta handle offers a safe, firm grip and prevents your hand slipping towards the blade, while the stainless-steel bolster provides a smooth transition between the handle and the blade. As with all Western handles, the balance point is exactly at the middle where the handle and blade meet, so the knife is very easy and comfortable to use, even during several-hour sessions in the kitchen.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers. They are renowned across Japan and internationally for their top-quality knives for a reasonable price. Tojiro's focus on advanced technologies, together with their insatiable dedication for constant improvements of their knives and materials, makes Tojiro's knives a must-have in any kitchen. Tojiro's main focus? Sharpness!
A big bonus is their great team which we are always very eager to meet and talk to! 😊
|Hardness (HRC scale):||60|
|Overall length:||250mm (9.9")|
|Blade length:||150mm (5.9")|
|Spine thickness:||1.7mm (0.7")|
|Weight:||80g (2.8 oz)|
|Handle length:||103mm (4.1")|
|Handle type / wood:||Japanese / Black Micarta|
Use & Care:
- Handwash in warm water and towel dry
- Use a sharpening stone (not a honing steel!) to sharpen your knife
- Do not cut frozen foods and meat bones
- Do not put the knife in a dishwasher
- Read our comprehensive guide on proper Maintenance of Kitchen Knives.
Still doubting which type of Japanese knife should best fit your needs? We created a quick, 5-steps quiz to help you find the perfect knife based on your cooking skills and the type of food you prepare.