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View Full Version : Gesshin Ginga 210 wa petty



jgraeff
01-21-2012, 01:25 AM
Hey guys I'm putting up one of my favorite knives, since i am now the exec. sous chef i don't get much use out of this knife anymore since I'm not on the line very much.

I usually opt for a gyuto over this when i have more space. I have kept this knife in pristine condition. Had it for less than a year.

Im looking to get 175$ Comes with saya and original box.

jgraeff
01-21-2012, 01:26 AM
can't get my other photos to upload if you guys want more let me know and il put them on picasa for you.

jgraeff
01-23-2012, 11:33 PM
No one interested?? i guess il hold onto it for a while.

Wagstaff
01-24-2012, 12:12 AM
I'd be interested if I didn't have one already... I LOVE that knife, btw.

ColinCB
01-24-2012, 09:45 PM
I'm tempted, but I have the 240 gyuto version.

Grrr...I want a smaller petty, like a 150.

hien
01-25-2012, 03:02 AM
Like !! Wish i have extra cash for it

jgraeff
01-26-2012, 12:49 AM
Its a great knife, use it on anything from shallots to lobsters, and boy it gets so sharp! i just wish i got more chances to use it but i can't justify having it if i don't use it.

Chefget
01-30-2012, 04:18 PM
Hi, I'm interested in this one but can't find a way to contact you (noob)...please contact me if possible!

chefget at comcast dot net

Thanks,

-Michael

Johnny.B.Good
01-30-2012, 04:52 PM
Hi, I'm interested in this one but can't find a way to contact you (noob)...please contact me if possible!

I am sure he will get in touch with you Michael, but try sending a PM. You must have (2) forum posts in order to do this (some sort of security feature).

jgraeff
02-04-2012, 12:53 AM
sold

thanks guys

OneEyeMan
02-05-2012, 08:13 AM
Sorry to hijack your thread, but could somebody tell me what's the difference between a long Petty knife and
a similar length Gyuto.
I'm a newbie and just trying to learn.
Thanks,
Lenny

Lefty
02-05-2012, 08:55 AM
Lenny,
The biggest difference is the height of the blade, often the grind is flatter on the sides, as opposed to convex on many gyutos and the profile (edge curve) can be a little less "tip high" due to the shallower blade profile.
Hope that helps.

OneEyeMan
02-05-2012, 09:42 AM
Great description.
Thanks Lefty
Lenny