Tojiro | SKU: TO-DP-DMPT120

Tojiro DP3 Petty 120mm F-650

Name: Tojiro DP3 Petty 120mm F-650
Brand: Tojiro
SKU: TO-DP-DMPT120
Price: 115.00 AUD
Availability: InStock

$115.00

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St Peters, NSW —
2 Bishop St, Unit 2, St Peters NSW 2044
+61 2 8234 8818
Crows Nest, NSW —
107 West St, Shop 1, Crows Nest NSW 2065
+61 2 8234 8848
Pickup only
Prahran, VIC —
180 Commercial Road, Shop 1, Prahran VIC 3181
+61 3 8199 9948
Pickup only

Detailed Specifications

Line	Tojiro DP
Profile	Petty / Utility, Paring
Bevel Type	Double Bevel
Weight	67 g 2.36 oz
Edge Length	122 mm .4.8 inch
Heel Height	25 mm .0.98 inch
Width @ Spine	1.7 mm 0.07 inch
Width @ Mid	1.7 mm 0.07 inch
Width @ 1cm from Tip	0.8 mm 0.03 inch
Steel	VG10 \| Stainless
Blade Construction	Sanmai - Stainless Clad
Hardness (HRC)	59 - 61
Surface Finish	Migaki
Handle	Western Pakka Wood with Bolster
Region	Tsubame
Best for	First-timers Students

Free shipping for knives over AU$200 Australia wide.
World-wide shipping via DHL Express, 3 to 5 days.

The Tojiro DP3 Petty 120mm F-650 is a double-bevel utility knife featuring a VG10 stainless steel core, best fit for users requiring a compact blade for in-hand peeling, trimming, and detailed vegetable work. Manufactured in Tsubame by Tojiro, this 120mm petty profile supports precision tasks such as deveining shrimp or cutting garnishes with a slim geometry that facilitates intricate control during general-purpose kitchen preparation.

This knife features sanmai stainless clad construction with a migaki surface finish and measures 1.7mm at the spine heel, tapering to 0.8mm at the tip. The VG10 core achieves 59-61 HRC hardness and contains 15% chromium for stain resistance alongside molybdenum and vanadium for wear resistance and edge retention. Weighing 67g with a 25mm heel height, the blade offers a lightweight balance suited to extended detail work. Takefu Special Steel manufactures the VG10 core, which supports secondary hardening and remains easy to sharpen while maintaining durability through high-temperature tempering processes.

Care Instruction

Don't cut hard things! Japanese knives are brittle so bone hacking is a NO NO!
Wash with neutral detergent after use, and wipe dry;
Please don't wash knife with dishwasher, it will damage the wood handle;
Be careful not to leave the knife close to a heat source for a long time;
It is a lot more dangerous to cut with a blunt knife than a sharp knife!
It is best to sharpen a Japanese knife regularly on a waterstone.

Tojiro

Tojiro, a globally recognized Japanese kitchen knife brand, is celebrated for its remarkable quality and value. Rooted in the Niigata Prefecture, an area famous for steel production, Tojiro combines traditional craftsmanship with advanced technology to produce kitchen knives that excel in both form and function. Their blades, typically featuring high-carbon stainless steel, are known for their exceptional sharpness, edge retention, and corrosion resistance. Each knife undergoes meticulous finishing, ensuring ergonomic handles for comfortable grip and a well-balanced feel. Tojiro offers a diverse range of knives, from versatile gyuto and santoku styles to specialized nakiri blades, catering to both professional chefs and home cooks alike. This commitment to high quality and affordability has earned Tojiro a strong reputation worldwide, making their knives the go-to choice for reliable, efficient, and beautifully crafted kitchen tools.

Profile: Petty

Utility, Paring
The Petty knife, a smaller Japanese utility knife, serves as an ideal tool for precision tasks such as peeling, trimming, and slicing fruits and vegetables. With a blade length ranging from 120mm to 180mm (4.7 to 7 inches), it stands out for its ability to handle detailed work like deveining shrimp or cutting garnishes. Its slightly longer and slimmer profile compared to the Western paring knife enhances its functionality for intricate tasks, making it a valuable addition to any kitchen toolkit.
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Steel: VG10
Takefu VG10, is a high-end stainless steel celebrated for its exceptional edge retention and sharpness. It is a popular choice among Japanese kitchen knife makers and widely used in various types of knives, including kitchen knives, folders, and fixed blades.

VG10 achieves a hardness of around 60-61 HRC, with some makers pushing it to 62 HRC, ensuring good edge holding and stain resistance. The steel's composition includes 15% chromium (Cr) for corrosion resistance, 1% molybdenum (Mo), and 1.5% cobalt (Co) for matrix strengthening, leading to high hardness and durability. The addition of vanadium (V) refines its microstructure and, along with Cr and Mo, produces hard carbides that enhance wear resistance. VG10 is easy to sharpen, has good machinability, and supports secondary hardening with high-temperature tempering, making it suitable for blades that may undergo surface coating treatments up to about 450℃. Its well-rounded attributes make VG10 steel highly versatile, performing excellently in a range of applications from kitchen and general-purpose knives to machine blades.
Manufacturer:
- Takefu Special Steel, Japan
Nature: Stainless
Hardness: 59- 61
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Handle Specs
Profile: Western with bolster
Material:
- Pakka Wood
Western Pakka Wood handle is the common choice for entery level knives, in some cases, they will be made with bolster that is welded to the blade. The Pakka wood created by laminate wood with resin, creating a dense material that can have layers of different color. Compared with natural timber, this engineered wood is harder and absorb less water, in addition, the low cost of production makes it ideal of grip of entry level knife.
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