Tojiro DP Classic Petty/Utility Knife
The Tojiro DP Classic Petty/Utility Knife (F-802, 150mm/5.9″ or F-801, 120mm/4.7″) is a versatile, budget-friendly Japanese knife for precision tasks. It offers premium VG10 steel at an accessible cost.
Overview
The Tojiro DP Classic Petty features a VG10 steel blade (HRC 60±1, 3-layer clad with 13-chrome stainless steel) for sharpness and rust resistance. Available in 120mm (4.7″) or 150mm (5.9″), it has a full-tang, triple-riveted ECO wood handle (Micarta). Weighing ~2.1–2.9 oz (60–80g), it’s ideal for slicing herbs, vegetables, and small proteins, with a lifetime warranty. Praised by Serious Eats for nimble performance.
Specifications
- Blade: 120mm (4.7″) or 150mm (5.9″), VG10 steel, 3-layer clad
- Handle: ECO wood, full-tang
- Weight: ~2.1 oz (120mm), ~2.9 oz (150mm)
- Total Length: ~9.1″ (120mm), ~10.2″ (150mm)
- Care: Hand-wash only
Pros
- Razor-Sharp: VG10 blade excels at precision cuts for herbs, shallots, and fish, per Serious Eats.
- Great Edge Retention: Holds edge for months, per Amazon reviews.
- Lightweight & Nimble: ~2.1–2.9 oz suits delicate tasks, per Knifewear.
- Durable: Rust-resistant cladding and sturdy handle last years, per Chubo Knives.
- Affordable
Cons
- Not for Heavy Tasks: Thin blade risks chipping on bones, per Amazon reviews.
- Small Handle: May feel cramped for large hands, per Serious Eats.
- Hand-Wash Only: ECO wood handle requires careful cleaning, per Knifewear.
- Inconsistent Factory Edge: Some report dullness out of the box, needing sharpening, per ChefKnivesToGo.
Size and Durability
- Size: 120mm (9.1″ total, 0.9″ wide) for peeling/small tasks; 150mm (10.2″ total, 1.1″ wide) for larger slicing. Both offer good knuckle clearance.
- Durability: VG10 core (HRC 60) with stainless cladding resists rust; ECO wood handle lasts with care but may crack if soaked, per Hocho Knife.
Handling and Care Tips
- Grip: Pinch grip for precision; avoid forceful chopping.
- Technique: Ideal for push/pull cuts on vegetables, herbs, or small proteins; not for hard materials, per Knifewear.
- Cleaning: Hand wash, dry immediately to protect blade and handle.
- Sharpening: Hone with ceramic rod before use; sharpen every 2–3 months on 1000/6000-grit whetstone at 15°, per SharpEdge.
- Storage: Use sheath or magnetic strip to prevent edge damage.
Reviews
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