Tojiro Fujitora DP Petty 120mm (4.7")

Tojiro

Tojiro Fujitora DP Petty 120mm (4.7")

$61.00
+

Tojiro Fujitora DP

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.

About this shape:

Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.

Handle material Eco Wood
Blade length 120 mm (4.7")
Thickness at spine 1.8 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 60
  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives

Description

Tojiro Fujitora DP

The Tojiro DP line offers exceptional value for the price. Clad in stain-resistant steel with a VG10 cutting core, these knives get razor sharp and have excellent durability. At 60 on the Rockwell scale, Tojiro DPs maintain a great edge even under professional use. The strengthened Eco wood handles offer greater water resistance than traditional wood and are very comfortable in the hand.

Why we love them: Tojiro knives are great quality for the price. They perform like knives that cost twice as much.

About this shape:

Petty knives are small utility or paring knives that are ideal for small, delicate work that a chef’s knife can’t handle such as delicate produce and herbs, small fruits and vegetables.

Specifications

Handle material Eco Wood
Blade length 120 mm (4.7")
Thickness at spine 1.8 mm
Thickness at tip 0.8 mm
Hardness (Rockwell scale) 60

Use & Care

  • Hand wash in warm water and towel dry
  • Do not cut frozen foods
  • Use a sharpening stone, not a honing steel, to re-sharpen your Japanese chef knives