Easily one of the most commonly used knives in the kitchen, you can use the Tojiro Petty for trimming and cleaning vegetables and even basic butchery. A Petty or utility knife is one of two knives we suggest all cooks should own, together with a Chef’s knife/Gyuto or another general purpose knife like a Santoku. At 130mm the Tojiro Petty from the Senkou series is the perfect length knife to do fine detail work like dicing (Brunoise) and pealing or working with delicate produce that bigger knives like the Gyuto or Santoku are simply not practical for.
Tojiro knives have a reputation among chefs for producing very high quality knives and the Senkou series is there premium line. You can fell it from the moment you pick them up. They have great weight and balance, which is matched with perfect ergonomics. Its obvious that a lot of work and care has been put into their design. This Petty is no exception.
This Tojiro Petty is constructed using a core steel of VG10, which is renowned for having a great balance between edge retention and easy sharpening and at 62+ Rockwell its right in the sweet spot. That’s not to say that you wont need a good set of whetstones and a honing steel to keep the knife in good condition. However, with VG10 steel and regular use we find you don’t have to sharpen the knife too often. Once or twice every three months will be enough on the stones and a couple of strokes on the steel every now and then and you should stay sharp.
The Senkou range isn’t short on looks either. Its hard to call between the beautiful Damascus finish on the blade and the unique ergonomic handle. We think its the handle, which is constructed using a FDA approved Micarta over an exposed full tang. However, if you are partial to a Damascus clad blade you wont be disappointed. This Senkou series Tojiro Petty comes with a 33 layer Suminigashi style Damascus cladding, which is tight!
We have used the Tojiro knives in our test kitchen for several years and honestly find them hard to fault. They are well made, you can get a great edge on them and the profiles hit the sweet spot between the flat lines of the Japanese knives and the more curved profiles of western knives. You wont be disappointed.