View Full Version : The perfect profile and geometry for a 120mm?

05-14-2011, 03:07 PM
Hi all

I really need your help here.
My Girlfriend does not like my big knives (240 and up), she thinks they are to big (and she is a small girl 163cm).

When she makes food she seams to grap the smallest knives. The biggest she grabs is a 180 santoku.

I need to make her the perfect knife. I honestly believe she will find 120 the perfect length and she will like the octagon handle. So does anybody have a suggestion for a profile and geometry?

The knife will be made in 1084 and 15N20 ladder pattern. But what I need now is the perfect profile and geometry.

She will use it for:

Fillets of chicken
Small tasks in the kitchen

I honestly think she gonna use it to get food out of cans and **** also. When she is done, she normally leaves it in the sink.

Yes I know its overkill for her. But to get my freedom to buy other knives she needs this one

05-14-2011, 03:13 PM
Hahaha. I had this EXACT issue for my wife a couple months ago.
It's looming like we Gould just let her use her serviceable euro knives, but maybe your case will be different.
I'm a big fan of the Misono Swedish petty profile. It has a low tip And is nice and flat with a proper amount of rise into the tip.
Esthetically, I also like the sloping spine.
That with a wa handle would be a beauty!

05-14-2011, 04:00 PM
I think similar to Sakai Yusuke will be very nice.
I have a 210 Suji from them that I use for petty and it works really well. It has very thin geometry and works great on anything I have tried it on, cutting meat, potatoes, onions, peppers etc.

05-14-2011, 04:55 PM


Thanks for input, but I think Im more into Heiji

Andrew H
05-14-2011, 05:16 PM
I like the Heiji also oivind.

05-14-2011, 05:17 PM
The Heiji is nice because it is more of a mini gyuto than a petty. Very similar to Watanabe's 150mm petty. Check that one out, too for ideas.

05-14-2011, 05:19 PM

Here is the link to Watanabe's petty

05-14-2011, 07:12 PM
Because you included cheese as one of the items she'll be cutting you've nailed the profile with the Heiji. I've got a 150mm Ashi petty that I'd be hesitant about using on any cheeses that were considered very firm to hard because of torquing the blade.

05-15-2011, 04:54 AM
anyone got the measurements for the Heiji 150 Petty? (0r 120) ?

05-15-2011, 02:07 PM
Talk to Pierre about getting a 150 utility/ petty w/ hybrid handle

05-15-2011, 03:39 PM
I'm pretty sure he has one in cpm154 available right now.

05-15-2011, 03:44 PM
I speak with Pierre once or twice a week ;)