Home | Japanese Kitchen Knives | Trade In - Tojiro 135mm Petty R-2 Powder Steel

Trade In - Tojiro 135mm Petty R-2 Powder Steel

€86,10
€86,10
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Trade in petty in good condition with original packaging. This powdered stainless steel knife shows some surface scratches from wiping and errant scratches most likely from honing, but otherwise shows no other signs of significant use. The knife has been sharpened prior to being traded in, but only looks to have lost about a millimeter of height. The knife does come with a fresh BC edge.

Tojro has discontinued the R2 series and this is a great opportunity to get this fan favorite at a discounted price.

 

Original Listing:

Tojiro's R2 knives are super thin behind the edge, and sport R-2 powder steel (also known as SG2) at the core hardened to 64 HRC; making for a long-lived cutting edge. The handles are made of black stamina wood; which is an extremely stable material fabricated with resin-impregnated wood veneers that have been compressed under high heat.

Tojiro was founded in 1953 in Niigate and have been making affordable, high-quality knives ever since. They are one of the largest knife makers in Japan. They utilize a variety of steels in their knives, stainless and carbon, and both traditional Japanese knives and Western style double bevel knives are available.

Brand: Tojiro
Producing Area: Sanjo, Japan
Profile: Petty
Size: 135mm
Steel Type: Stainless Clad Powdered Steel
Steel: SG2
Handle: Pakka
Total Length: 239mm
Handle Length: 103mm
Handle to Tip Length: 135mm
Blade Height: 26mm
Edge Length: 130mm
Thickness: 1.7mm
Weight: 68g
Hand Orientation: Ambidextrous
Saya: Sold Separately
HRC: 62-63

This is a stainless steel knife. It should be hand washed and towel dried. Habitual dishwasher use will result in degraded edge and handle. Consistent long term exposure to moisture can lead to oxidation.

Twisting, scraping and heavy use as well as use on hard and very dense objects can lead to edge damage. Using a quality wooden cutting board will keep a sharper edge for longer. Materials like glass, ceramic and bamboo should be avoided and will make the edge go dull quickly.

We recommend hand sharpening on whetstones. We have found that most Japanese knives perform best at a finer finish starting around 4000 grit. Avoid pull through sharpeners and non-water cooled mechanized sharpening. Ceramic honing rods are preferred.

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Trade In - Tojiro 135mm...

€86,10
€86,10
Sold Out
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