Tojiro
Tojiro "Gai" VG10 135mm Petty
$86.00
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This is the petty knife from Tojiro's latest "Gai" collection, which features a unique rugged surface reminiscent of traditional samurai armours. With VG10 as core steel, and a 37-layer Damascus finish, this knife comes with a handle that is made of strong Linen Micarta, ensuring superb durability and hygiene.
Note: Some earlier knives in this series may have the Kanji “Gai” (鎧) engraved on the front side of the blade, whilst those manufactured more recently just feature “ Tojiro” (藤次郎) without other Kanji characters.
Spec:
- Origin (Made in): Tsubame, Niigata Prefecture, Japan
- Brand: Tojiro
- Model No.: F-1353
- Knife Type: Petty
- Blade
- Construction: San Mai
- Grind: Double-edged Blade (50/50 Grind)
- Hagane (Core Steel): VG10
- Jigane (Cladding): Stainless Steel
- Hardness: 60-61 HRC
- Hand-sharpened
- Blade Finishes: Damascus
- Blade Length: 135mm (5.3")
- Blade Height (at heel): 29mm
- Spine Thickness
- Above heel: 2.0mm
- Middle: 1.7mm
- Handle
- Shape: Western-shaped
- Material: Linen Micarta
- Bolster: Stainless Steel
- Length: 105mm
- Overall Length: 242mm
- Weight: 85g (3.00oz)
- Mark: In Japanese Kanji "Tojiro Gai" (藤次郎 鎧) ; "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.