Tojiro Petty DP Hammered 130mm (5.1")
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Tojiro Petty DP Hammered 130mm (5.1") is a new budget superstar from the hands Tojiro's blacksmiths. Tojiro's secret recipe of hardening VG-10 steel doesn't disappoint with their new line of hammered kuro-uchi knives either. The knife is very sharp out-of-the-box and is ready to make some (precise) damage to the food you're about to prepare. Petty knives are very useful 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 VG-10 core, clad into a layer of softer stainless steel, is hardened to 60 HRC. Not a super hard knife, but this also means it is not a very sensitive blade, so you'll get a good ratio of edge retention and not needing to worry about chipping the blade very easily. The looks on Tojiro's new line is simply stunning - you'll marvel at the beautiful hammer dents on the top of the knife which were left unpolished to give the knife the kuro-uchi finish. Hammer dents also have a function, they help with the food release.
Tojiro fitted a traditional Japanese D-shaped-handle made of magnolia wood with a plastic ferrule. Nothing fancy here, but does the job just fine and keeps the overall weight of the knife low.
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:||251mm (9.9")|
|Blade length:||130mm (5.1")|
|Spine thickness:||2.0mm (0.08")|
|Weight:||55g (1.9 oz)|
|Handle length:||120mm (4.7")|
|Handle type / wood:||Japanese / Magnolia|
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.