Tojiro 210mm Gyuto & 120mm Petty Knife Set | Essential Japanese Knife Set

The only two knives you actually need.
Built for real kitchen use.

✔ Covers almost all kitchen tasks  
✔ No unnecessary knives  
✔ Easy to maintain VG10 steel  
✔ Built for daily use  

Most knife sets miss the mark—too many pieces, or the wrong ones.
You don’t need a knife block. You don’t need duplicates. You need two knives that actually get used.

If I had to walk into a kitchen tomorrow with just two knives, this is what I’d take.

A 210mm gyuto and a 120mm petty is about as practical as it gets. This is the setup most chefs end up using anyway.

The gyuto is your main knife. It handles almost all prep—vegetables, proteins, general kitchen work. The 210mm size hits the sweet spot: big enough to be efficient, but not so large that it becomes awkward on a standard chopping board.

The petty covers everything else. Smaller jobs, trimming, detail work—anything where a full-size knife feels like too much. One petty is all you need.

This is the set I recommend for chefs, apprentices, or home cooks who prefer a gyuto over a santoku.👉(Tojiro Santoku and Petty Set)

Simple, practical, and built to be used.

Chef-owned store • Used in professional kitchens

Most kitchens don’t stop here.

You can build on this depending on what you cook:

• Add a bread knife → for crusty loaves and clean slices
• Add a sujihiki → for slicing proteins and portioning
• Add a Nakiri → for high-volume vegetable prep

Start with the essentials, then add what you actually need.

This set is created by The Blade Runner and is not an official Tojiro boxed set.

Hi, my name is Leigh, and I’m a chef from Newcastle, Australia.

I’ve been cooking professionally for over 20 years in some of Australia’s top restaurants, and I’m currently cooking at The Signal Box in Newcastle.

Over the years (since 2018), I’ve put together a small collection of high-quality Japanese knives and whetstones that I personally recommend. Basically, if I wouldn’t use it in a professional kitchen, I don’t sell it. Read More