The Tojiro Damascus series of knives is an upgraded version of their popular DP series of knives. Damascus blade in 37 layers of steel leaves a unique impression at first glance. The wavy layers are polished so that the contrast is subtly visible, which goes perfectly with the overall design of the knife.

The Petty is often one of the most useful knives. Finer and more delicate tasks in the kitchen often require a smaller and therefore more precise knife. The perfect length of 120mm is ideal for working both in the hands and on the board.

VG10 steel has the perfect characteristics required for making kitchen knives. With advanced processing technology and many years of experience, the Tojiro company manages to extract the maximum potential from it, so these knives keep their sharpness for an incredibly long time and can be easily sharpened again.

The reinforced laminated handle is very durable and strong, does not deform easily and is resistant to the weather factor. The metal transition between the blade and the handle is very hygienic and prevents the accumulation of stains and dirt between the blade and the handle.

After use, wash the knife by hand with lukewarm water and dry it.
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. Check out our range of sharpening stones.
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 rinds, rinds...
-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".