Tojiro is one of the largest knife manufacturing companies in Japan. This company has two parts, one of which is the Atelier or artistic part where traditional methods of forging and producing knives are nurtured. They employ artists who work daily to improve techniques and designs, and the knives they produce are considered some of the best, if not the best, hand-forged knives in the world.

For this Aogami series, the head smith of Tojiro Atelier Forge Tomo San chooses Aogami no. 2 steel. The reason for this is that he believes that this steel gives ideal performance after hardening and provides the user with a superior cutting feel, is extremely easy to sharpen and achieves an incredibly good sharpness. The blade is made of 21 layers of beautiful wavy damascus with an extremely pronounced black forge finish. This knife cannot leave anyone indifferent, both in terms of appearance and quality of workmanship and performance. It meets all the challenges of both professional and hobby chefs.

We use a petty knife when we need to do "smaller" tasks in the kitchen, whether we need to clean or peel fruits and vegetables in our hands or quickly chop an onion on the worktop. Also for people who do not like big knives or are afraid of using them, this petty knife will be perfect and will cover almost all needs. This form is one of the most useful for any cook.

The handle is made of Japanese cedar in an octagonal shape with an ebony collar. The octagonal shape gives you a perfect grip so that the handle will not slip in your hand and will give you a pleasant feeling of safety and balance.

Already after the first use, it can be concluded that Tojiro Atelier are the best hand-forged knives from Japan!

This knife is made of carbon steel which requires more care during maintenance. In return, you get a longer-lasting blade sharpness.

After use, wash the knife by hand with lukewarm water and dry thoroughly. Before putting the knife away, we recommend coating it with cooking oil to protect the steel. Store the knife in a safe place where it will not collide with other utensils.

The best way to sharpen Japanese knives is by hand on a stone. We offer a professional kitchen knife sharpening service. If you decide to sharpen your knife yourself, take a look at the offer of sharpening stones on the website.
You use your knife to perform the tasks for which it is intended. Do not use it for other purposes.

***AVOID***
- Washing the knife in the dishwasher.
- Cutting frozen foods.
-Cutting extremely hard foods such as bones, Parmesan rind, pits...
-Opening jars, cans or bottles.
-Using glass boards or cutting on the work surface.

Read more about knife maintenance on our blog: "Maintenance of Japanese knives".
We also advise you to read our blog about carbon knives: "Carbon knives - Patina".