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This is a utility knife designed to be used for various purposes. As an upgrade from their popular DP series, this Petty knife is made of high carbon, high alloy R2/SG2 steel core, heat-treated to 63 HRC, and clad with 13-chrome stainless steel. The harder steel allows the blade to hold its sharpness for longer and the thinner behind-edge enables a sleek cutting performance. Overall, an excellent value for money choice for those who are looking for a step up from Tojiro’s popular DP series.
Spec:
Origin (Made in): Tsubame, Niigata Prefecture, Japan
Brand: Tojiro
Model No.: F-519 / F-525
Knife Type: Petty
Blade
Construction: San Mai
Grind: Double-edged Blade (50/50 Grind)
Hagane (Core Steel): R2/SG2
Jigane (Cladding): 13 Chrome Stainless Steel
Hardness: 63 HRC
Hand-sharpened
Blade Length: 135mm (5.3") / 150mm (5.9")
Blade Height (at heel): 27mm / 30mm
Spine Thickness
Above heel: 1.7mm / 1.7mm
Middle: 1.4mm / 1.5mm
Handle
Shape: Western shaped
Material: Reinforced Laminated Material
Bolster: 18-8 Stainless Steel
Length: 102mm / 104mm
Overall Length: 240mm / 260mm
Weight: 65g (2.29oz) / 82g (2.89oz)
Mark: In Japanese Kanji "Tojiro Powdered High Speed" (藤次郎粉末ハイス) ; “Tojiro Made in Japan”
About Tojiro 藤次郎
Tojiro is the leading knife manufacturer in Tsubame-Sanjo, an area with a few centuries of knife making tradition. The finish and quantity of their products are quite remarkable despite being very affordable. Established over 50 years ago, Tojiro combine modern technologies and traditional craftsman methodologies, and is a pioneer of stainless steel knives in Japan. Their philosophy is to improve efficiency with machines while respecting traditions when it comes to quality and finish.
Care:
Wash and dry with a soft sponge, and safely store after use. Avoid cutting into bones, frozen foods, hard fruit pits.
Cutting Surface:
Recommended cutting surface: wood, rubberized boards and high-end composites, and quality plastics such as polyethene make acceptable cutting surfaces, and will help protect and prolong knife’s edge. AVOID glass, metal, countertops, and other rigid, non-forgiving surfaces.
Sharpening:
We recommend sharpening all quality Japanese knives on whetstones, as we believe they yield the best results for your knives.
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