Tojiro Petty Atelier Aogami 120mm (4.7")
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This hand-forged petty presents the top level of Tojiro’s offer of multi-purpose, small kitchen knives. The excellent Aogami #2 core is hand-forged using the traditional method into a beautiful 21-layer Damascus pattern with black kuro-uchi patina.
The Petty design is intended for all those smaller tasks where larger knives are deemed unwieldy, both on and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring and decorating food.
The core of the knife is Aogami #2 steel (one of the most regarded high-carbon steels), clad in two layers of softer layers of stainless steel (called san-mai clad). This is a great combination of two different types of steel - the outer layers will protect the blade from developing rust, and at the same time, we have top-notch steel for the cutting edge. Advantages of Aogami #2 steel are a very fine, gentle sharpness, it is easy to sharpen, and remains sharp for a long time. The lower part of the blade where the Aogami #2 steel is exposed will develop some patina after time, so we recommend oiling the blade regularly in order to prevent the development of rust. Read more about how to take care of high carbon knives and patina in our Knife maintenance blog post.
The Kuro-uchi finish, the untreated upper part of the blade has an already-developed dark patina that protects the blade and gives it a traditional Japanese look.
This knife was fitted with a large, D-Shape, traditional Japanese wooden handle, made of magnolia wood with a Buffalo horn ferrule. Suitable for a demanding chef for home or professional use.
Made in Tojiro Atelier, known for elaborate custom-made knives.
Tojiro is one of the top 5 largest Japanese kitchen knife manufacturers, with headquarters in Niigata. 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. The company is divided into two sections: Tojiro Factory and more recent Tojiro Atelier, the latter dedicated to producing elaborate custom-made knives. Visitors are welcome to visit both spaces and experience the knife manufacturing process (with all its sounds and smells) firsthand by observing the workflow from a raised catwalk. For more info on Tojiro and it's master blacksmith Tomoo Matsumura check the video above.
Hardness (HRC scale):
|Blade length:||124mm (4.9")|
|Overall length:||245mm (9.6")|
|Blade height:||27mm (1.1")|
|Spine thickness:||2mm (0.1")|
|Weight:||45g (1.6 oz)|
|Handle length:||110mm (4.3")|
|Handle type / wood:||Japanese / magnolia & Buffalo horn ferrule|
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.