Tojiro Petty Atelier VG-10 Kuro-uchi Damascus 150mm (5.9″)

When deciding what knife to buy, we usually look at characteristics such as how sharp it is, what steel it’s forged from, how hard that steel is etc. We want to get the best performer that will take our knife game to the next level.

This petty knife checks all the demands listed above. But it also takes it up a notch.

The blade was hand-forged to perfection with laser-like precision. The kuro-uchi blade finish gives the blade a natural rustic appearance. The layers of softer steel are visible in the gentle damascus pattern. The kanji were carved in with a hammer and chisel, not pressed by a machine. Those types of details. Stainless VG-10 steel was hardened to 61 HRC.

This petty was forged by master artisans of TOJIRO ATELIER, TOJIRO’s special department, the smithy inside the smithy so to say.

BLADE SHAPE:
Petty knives are intended for all those smaller tasks where larger knives are deemed unwieldy. On and off the cutting board. A must-have knife in every kitchen, it can be used for peeling, mincing, paring, and decorating food.

STEEL:
The core of this knife is made of stainless VG-10 steel (V for Vanadium, G for “gold” as in “gold standard”). It’s one of the most popular steels used in Japanese knifemaking – and not without a reason. Its high Chromium content makes it highly corrosion resistant and therefore easy to maintain, while steel is relatively hard (61 HRC).

LAMINATION:
The core layer consisting of the harder VG-10 steel was sandwiched between two layers of softer steel. This technique is called san-mai and is used to protect the hard (but delicate) core from outside factors and physical impacts, which could lead to breakage. 

GEOMETRY:
It has a double bevel (symmetrical) blade with a flat v-edge grind.

BLADE FINISH:
The black forging residue, called kuro-uchi was left on the blade to give it a beautiful rustic appearance. It then smoothly transitions into the 63-layer damascus pattern, which ends with a pronounced, mirror-like line at the cutting edge. This is where the soft, protective layer ends, and the blade’s core is exposed. On top of the kuro-uchi finish, there is hand-chiseled kanji, the signature of the blacksmith.

HANDLE:
The blade was fitted with a traditional Japanese-style (wa) handle made out of cedar wood, topped with a dark ebony ferrule. The handle is octagonal in shape, making it suitable for both left- and right-handed users.

THE SMITHY:
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.
Take a look inside the TOJIRO smithy and learn more about their master blacksmith Tomoo Matsumura in the following video: