TOJIRO has been making kitchen knives in Sanjo City, Niigata Prefecture, since 1955, and the ORIGAMI series is one of their more unusual departures from the standard Japanese knife format. The name comes from origami, the traditional Japanese paper craft of folding a single sheet into a finished shape, and that is exactly how this knife is built. The blade and handle are formed from one continuous sheet of high-carbon stainless steel, folded into its final form with no welding involved anywhere in the construction.
That single-sheet construction gives the ORIGAMI Petty a clean, minimalist look unlike almost anything else in the TOJIRO lineup, and the design was recognized with an iF Design Award, one of the most respected product design awards in the world. At 130mm, this petty is sized for in-hand work, trimming, peeling, and smaller prep tasks where a full-size chef knife is more than what is needed. The double-beveled edge suits both right- and left-handed use.
Care Instructions: Hand wash and dry immediately after use. Avoid the dishwasher. Sharpen on a whetstone or with a honing rod to maintain the edge.Brand: TOJIRO
Series: TOJIRO ORIGAMI
Location: Sanjo City, Niigata, Japan
Construction: Folded Single-Sheet, No Welding
Blade Material: High-Carbon Stainless Steel
Handle: Integral High-Carbon Stainless Steel
Edge Grind: Double Bevel
Recognition: iF Design Award
Weight: 2.4 oz (68 g)
Blade Length: 132 mm
Total Length: 243 mm
Spine Thickness at Base: 1.2 mm
Blade Height: 30 mm
That single-sheet construction gives the ORIGAMI Petty a clean, minimalist look unlike almost anything else in the TOJIRO lineup, and the design was recognized with an iF Design Award, one of the most respected product design awards in the world. At 130mm, this petty is sized for in-hand work, trimming, peeling, and smaller prep tasks where a full-size chef knife is more than what is needed. The double-beveled edge suits both right- and left-handed use.
Care Instructions: Hand wash and dry immediately after use. Avoid the dishwasher. Sharpen on a whetstone or with a honing rod to maintain the edge.
