Tojiro Petty Black Damascus 130mm (5.1")
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Tojiro Petty Black Damascus 130mm is a knife for all those smaller tasks where larger chef's knives are deemed unwieldy. A must-have knife in every kitchen since it is used for peeling, paring and decorating food.
The Tojiro Shippu Black collection is the same in shape to the original light colored Shippu series, but very noticeably differs from it with the black look of the handle and the blade.
The blade’s core is made out of VG-10 (61 HRC) steel and is fortified by 36 layered Damascus pattern. The black sheen and enhanced lines of the Damascus are a result of processing the blade with black iron oxide. The edge is angled at 15 degrees which improves cutting agility and ease of sharpening/honing.
The Japanese handle also contributes to the character of this collection. It’s made of burnt chestnut wood and reinforced with a sturdy resin ferrule. The wood is beautified and protected with a transparent stain to enhance its water-resistance. Additionally, a fire surface treatment improves its water resistance. The handle has an emphasized angle for a better grip, which makes it more suitable for right-handed users.
From the Tojiro's Shippu Black Damascus series we currently also carry:
- TOJIRO PETTY BLACK DAMASCUS 90MM (3.5")
- TOJIRO GYUTO BLACK DAMASCUS 210MM (8.3")
- TOJIRO SANTOKU BLACK DAMASCUS 165MM (6.5")
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):||61|
|Overall length:||250mm (9.8")|
|Blade length:||130mm (5.1")|
|Spine thickness:||1.7mm (0.07")|
|Weight:||50g (1.8 oz)|
|Handle length:||110mm (4.3")|
|Handle type / wood:||Japanese / Chestnut|
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.