Analysis by Valery Grin · · updated June 4, 2026
Tojiro DP F-802 – 15 cm Japanese Petty (Utility Knife) in VG-10
The small VG-10 knife for the detail work a gyuto can't reach.
From€55
Reference price on Amazon (June 2026) · subject to change
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A 15 cm petty with the same VG-10 core as the famous F-808 gyuto. It's the detail knife: it trims tenderloin, removes membrane and fat, handles garlic, herbs and garnishes, and works small items with a control no big knife offers.
The petty is the knife you miss most when you only own a big one, and the Tojiro DP F-802 solves that cheaply. It shares the F-808 gyuto recipe: a VG-10 core at around 60-61 HRC clad in two stainless layers, 15 cm blade. It's the sweet size between a tiny paring knife and a chef's knife: long enough to slice a tomato or a chorizo, small enough to peel, tip, pull the silverskin off a tenderloin or clean ribs before smoking. For the kamado cook it's the fine-hands knife: the precision jobs on the side board. Honestly it doesn't replace the gyuto for volume, but as a second knife it's among the most useful you can own. Functional laminated handle, same understated DP-range character. Hand-wash, dry at once and edge on a stone.
Specifications
- Type: Petty / utility (detail knife)
- Steel: VG-10 core clad in 2 stainless layers
- Hardness: ~60-61 HRC
- Blade: 15 cm, fine tip, double bevel
- Ideal use: Peel, tip, silverskin, herbs, small items
- Origin & care: Made in Japan, hand-wash and dry
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Essentials to get started
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FAQ
Why use a petty if I already have a gyuto?
For fine work: peeling, tipping, pulling silverskin off a tenderloin, mincing garlic and herbs, cleaning ribs. The gyuto is too big for that precision; the petty moves like an extension of the hand.
Is it the same steel as the F-808 gyuto?
Yes: same DP range, same VG-10 core clad in stainless and same treatment. Only the size and format change; the cutting character is the same, keen and with good lasting edge.
Can it be my only knife?
We wouldn't recommend it: at 15 cm it's short for big veg or slicing large cuts of meat. It's a second, detail knife; pair it with a gyuto or santoku.