Name: Tojiro 150mm Petty R-2 Powder Steel
Brand: Tojiro
SKU: 630ba05532dba6afcc3a5548
Rating: 4.0 (58 reviews)

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Tojiro DP knives are made in the 'honwarikomi' method where a carbon steel plate is encased front, top, and back in stain-resistant steel. As a result, the cutting edge of the blade is as sharp and durable as a carbon steel knife, while the stain-resistant steel outer layer makes this knife very easy to maintain.Tojiro's honwarikomi knives use high-quality Swedish carbon steel and 13% chromium stain-resistant steel in their construction.

America's Test Kitchen

Lightweight, and with a medium-size handle, this petty knife felt great in our hands, maneuvering nimbly around chicken joints and bones and making quick work of mushrooms and shallots. It sported the sharpest blade straight out of the box; thin, keen, and just the right length, it was capable of producing near-surgical incisions. One tiny quibble? The plastic handle was just a touch slick when wet.

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 The steel sharpens up pretty easily I think and it's a good steel. It's got decent edge retention. it's easy to sharpen full stainless, so it's a pretty proven product line. And the steel

 Spine thickness is about 1.7 ish at the back and then I got about 1.6 halfway down and you will see we do get a little taper in the thickness of the the spine and called the distal taper as we get maybe I don't know inch and a half from the tip. It starts thinning out and it gets pretty thin right at the edge so these do a nice job with the tip for detail work

 Doesn't absorb water and it doesn't tend to shrink or expand much at all over time, so it's very stable. You've got a full stainless steel tank all the way through, Stainless rivets and a stainless bolster is nicely done. Balance point, as you might guess is going to be a little further back on these is because of the handle material. Small blades so there's your balance point

 I'll give them a six out of ten on my scale, so they're pretty nicely crafted edges. You can get them very sharp. The steel sharpens up pretty easily I think and it's a good steel. It's got decent edge retention

Tojiro DP Petty 150mm Quick Look

When I use a petty knife at work its going to either be used during a busy service or in some capacity where I don't care what happens to it. It's the disposable knife. Given that this knife holds an acceptable edge and is priced reasonably enough for that purpose for me. I wouldn't recommend it for home use as the handle has imperfections and there are several spots on the blade that required polishing to get rough edges, such as the spine of the blade

 It fits my needs and would recommend it in the disposable capacity but not as much else. I might just spend the extra money for a Misono petty next time just for the better handle.

 Given that this knife holds an acceptable edge and is priced reasonably enough for that purpose for me. I wouldn't recommend it for home use as the handle has imperfections and there are several spots on the blade that required polishing to get rough edges, such as the spine of the blade. It fits my needs and would recommend it in the disposable capacity but not as much else. I might just spend the extra money for a Misono petty next time just for the better handle

Acceptable

 The edge length on this is about six inches. right on the money. One to the three millimeters and a little over 10 inches for the overall length, spine thickness coming out of the handles. About 1

 This is the petty, the 150 millimeter version. These line of knives. they dis list the steel as molybdenum, vanadium stainless steel. They don't list a heat treat rating

 One to the three millimeters and a little over 10 inches for the overall length, spine thickness coming out of the handles. About 1.7 millimeter and it holds it and told me about halfway down the blade and then you'll start to see a little bit of a distal taper and fairly thin towards the tip. Tip actually worked pretty well on these

Tojiro Color Series Petty 150mm Quick Look

 Not a little bit small. Smaller than a paring knife handle should be small. I have no idea who they were designing this handle for, and there's absolutely no consideration of people with anything but very small hands. Missing the target by so much means a 2-star reduction and I returned the item

 I have no idea who they were designing this handle for, and there's absolutely no consideration of people with anything but very small hands. Missing the target by so much means a 2-star reduction and I returned the item. Other than the handle, a good petty knife.

Handle is comically small. Otherwise a pretty good petty knife.

The knive it's Not good as masamoto brand. For the quality of this price I'm recommend to buy masamoto brand or misono.

Not good as except

" There's an end to that sentence, but you'll probably tune out before it's finished. If you're looking to have just a handful of knives I'd say get this one and a rosewood handle Victorinox and you'll be set.

 But, much like any beautiful thing, it requires much maintenance. This knife requires sharpening, tender love and care, and once you wash it you best dry it immediately. If you don't the chef will gently remind you. He'll probably say, "This knife has to be dried immediately or 

Hot dog this is a nice knife. It's sharp as heck too. But, much like any beautiful thing, it requires much maintenance. This knife requires sharpening, tender love and care, and once you wash it you best dry it immediately

Great Knife. Requires TLC.

Look if knife is beautiful. BUT, the 3metal discs through ballad and black handle are rough and not smooth! (My other German knives with same discs through handle are ALL smooth on surface). This defect of roughness is irritating and unpleasant to finer tough in holding knife. Please replace with knife that has smooth surface finish

Beautiful looking knife, annoying, irritating unsmiith surface lousy feel..

Where’s my box that comes with the knife??

 This is a nice 5.9" blade in laminated VG-10 steel. In my experience, laminated VG-10 is highly corrosion resistant and typically sharp and easy to maintain. The core steel is typically fairly sturdy while the outer steel is softer so that it's easier to sharpen

This is my first experience with Tojiro and this Petty/general purpose knife doesn't disappoint. When I need to add a new blade in the kitchen, I'll be adding to the DP collection. Very nice quality if you prefer Japanese style knives.  I'm not a chef, but I am an avid knife user/collector with experience using many different types of knives and steels both in the kitchen and in the wilderness

 In my experience, laminated VG-10 is highly corrosion resistant and typically sharp and easy to maintain. The core steel is typically fairly sturdy while the outer steel is softer so that it's easier to sharpen. In theory, the dead center of the cutting edge is the stronger V1-10 while steel that is on the exterior that tapers to the cutting point is the softer laminate. I've used VG-10 laminated steel in three different Fallkniven knives, various Spyderco folders and of course this Tojiro

 Overall, it's a steel ideally suited for kitchen use and it's well-implemented in this Petty.  The knife is very sharp out of the box and holds an edge fairly well for such a fine-edged blade. It does get a bit sharper with some high grit water stone care. The knife is sturdy enough for most tasks, but does have some flex to it as one would expect from a utility knife in this size

Excellent general purpose blade, crazy sharp possible

 They are replacing a Victorinox Chef’s Knife and a Victorinox Boning Knife.  Both Tojiro knives are the sharpest knives straight out of the box that I have ever seen, and both are capable of making thin cuts. I make beef sandwiches from medium rare New York Strip steaks and beef jerky from eye of the round. I make deli style paper thin cuts on both the New York strips and ripe tomatoes for the sandwiches

 In time I edit this post with the results.  These knives will need honing and sharpening at some point in time. It is imperative to keep the bevel on each side at 15 degrees. That requirement leaves very few options for which tools can get the job done

 Tojiro DP knives has solved that problem for me. I’ve only had these knives for a short time, and only time will tell if they stay sharp for a long time as I expect. In time I edit this post with the results.  These knives will need honing and sharpening at some point in time

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Tojiro 150mm Petty R-2 Powder Steel

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