Tojiro Petty Reppu SG2 150mm (5.9″)

Are you looking for a knife that is incredibly light, precise, and embodies minimalist elegance? Look no further than the new TOJIRO REPPU SG2 knife collection. Crafted from high-performance SG2 powder steel and fitted with an elegantly designed teak Japanese handle, this knife line combines exceptional durability, precision, and style! Each knife has a special NFC sticker that you can scan with your phone to see the knife’s Crfiticate of Authenticity.

The TOJIRO Petty Reppu SG2 150mm (5.9″) is a highly efficient knife for various kitchen tasks. The SG2 powder steel core ensures long-lasting sharpness, offering exceptional hardness, resistance to wear, and the ability to maintain a razor-sharp edge through extended use.

BLADE SHAPE:
Petty knives are designed for smaller tasks on and off the cutting board. It’s an indispensable knife in any kitchen and can be used for peeling, mincing, paring, and decorating food. Petty or utility knives are basically a smaller version of gyuto or chef’s knives. Due to the length of the blade, it can also be used as a stand-alone knife if you are uncomfortable with longer blades. Another feature that catches the eye is the reverse-tanto tip, also known as a “K-tip” (K for kiritsuke) that slopes downward from the spine and has some great practicality, as it enables precise and effortless work with the tip. This is typical of Japanese swords and daggers. The belly of the blade is slightly curved and the overall blade size much smaller, which differentiates it from a standard, flatter kiritsuke shape and makes it a sort of kiritsuke-petty hybrid. This means that the knife can be utilized well for rocking motions, too. 

Use for: peeling, trimming, garnishing, carving, chopping herbs, chopping garlic, slicing small pieces of dried meat, trimming meat, filleting small portions of fish, and similar tasks.

STEEL:
SG2 steel is a powder steel, renowned for its hardness and subsequent edge retention—due to a high carbon (C) content of 1.5%. The steel is also high in chromium (Cr)—around 15%, which adds to corrosion resistance and Molybdenum (Mo) which improves the blade’s wear resistance. SG2 steel blades will be able to achieve a fine sharpness due to the fine microstructure of the steel and will keep it—without having to worry about maintenance and corrosion.

LAMINATION:
You won’t believe the out-of-the-box sharpness! The san mai (see article Blade Construction: Lamination for more) blade construction with the SG2 powder steel core (63 HRC!) has the ability to stay sharp almost indefinitely. It’s perfectly balanced, so even after long hours of food preparation, it feels lightweight in your hand.

GEOMETRY:
It has a double bevel (symmetrical) blade. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.

BLADE FINISH:
The minimalistic-looking, highly polished (also called migaki finish- see article Blade Construction: Blade Finish for more) blade is extremely thin, which allows the user to work precisely even with the smallest pieces of ingredients. The cutting edge is sharpened to a 50/50 angle and stays sharp even after hours of constant use.

HANDLE:
The knife features an octagon Japanese (Wa) style handle made from teak wood, known for its durability and elegant appearance. The octagon shape of the handle provides a comfortable and secure grip, allowing for precise control during use.

ABOUT THE BLACKSMITH:
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: