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View Full Version : Please spare me your petty advise !



MWhtrader
04-11-2012, 03:13 AM
Yes, really !

I took the board's advise on getting a cheap petty/ paring knife and got a forschner. while its a great value, I just never have any fun with it. It just never quite get sharp enough and stay sharp long enough. So I usually end up deboning chickens with my gyuto and cutting/ peeling fruits.

My question is which petty should I be aiming for? I would prefer stainless steel since I can usually taste carbon steel when I cut fruits.

I am thinking 150mm Kono HD or Yoshikane SKD11 150mm .....

Thanks for your help in advance.

shankster
04-11-2012, 06:15 AM
I picked up a Kono SS 150mm,and I gotta say it's a sexy little knife.I use it every chance I get at work(still haven't de-bone any birds with it yet).
Great knife and it's cheaper than the HD..

http://toshoknifearts.com/shop/knives/konosuke-stainless-petty-150mm-rosewood-d-shaped

cnochef
04-11-2012, 06:38 AM
I have a Devin Thomas ITK 150mm petty in AEBL that is truly excellent. You can't always find one though.

RobinW
04-11-2012, 07:08 AM
If you want a nicer parer, i think Butch makes mean ones.

And if the Konosuke is on your list, then probably Gesshin Ginga should be there too. Jon has at least done an awesome job tweaking the geometry of their 210 suji/petty!

labor of love
04-11-2012, 09:11 AM
I recently picked up a zakari blue #1 petty 150mm from Jon. I like it alot. It has a thinker spine than the lasers but it's still thin behind the edge. Oh, and it's great for chickens.

cwrightthruya
04-11-2012, 09:56 AM
I have the Yoshikane Black Damascus Petty found below and I love it. It is not stainless, but instead a semi-stainless and takes a bit of a patina after use. The most important thing is that it does not leave any odd tastes in my food.

http://www.japanesenaturalstones.com/Zensho-Yoshikane-SLD-Kurouchi-Damascus-Petty-180mm-p/616.htm

stereo.pete
04-11-2012, 11:32 AM
I have a Konosuke White #2 petty and it is essentially a scalpel, so very thin and incredibly sharp. I don't trust myself to debone a chicken with it due to my lack of experience so I would go with something a bit beefier such as the Zakuri mentioned above from Jon. However, if you are adept at breaking down chickens then the Konosuke or Geshin Ginga's would be a nice option. Go for the carbon though, they are so much more fun!

Pachowder
04-11-2012, 11:32 AM
Go custom...check with del ealy...I like the looks of his

tk59
04-11-2012, 02:04 PM
I've used some super thin petties. The are great cutters but I have to say I prefer a little more meat on them. I tend to reach for my Masahiro MVH 150 from KnifeMerchant. My wife's favorite knife to use is a 150 Heiji semi-stainless petty. I like it quite a bit, as well and the edge it takes is probably my favorite among the stainless/semistainless available.

mr drinky
04-11-2012, 02:15 PM
If I were to get one at this point in time, I would probably go with a Rodrigue damasteel petty.

k.

NO ChoP!
04-11-2012, 04:01 PM
Just don't confuse a petty and a parer. Trying to get both in one is a mistake. You will wind up with a too short petty that you won't like. Go no less than 150mm, I would actually recommend 180mm. Save the cheep purchase for the parer, unless you do in hand knife work frequently...

skewed
04-11-2012, 04:53 PM
I have a gesshin ginga 120mm that I love but it is super thin (like the Kono knives). I would definitely use something a little more robust to break down chickens. The Zakuri 210mm that I just got is a nice stouter knife and I would think the 150mm or a 180mm (if they make one) would be perfect for de-boning. Not stainless but in AS would not take much to not have to worry about it.

heirkb
04-11-2012, 05:15 PM
I've only tried a few pettys, but I really liked my Yoshikane 150. I thinned it a little bit and it was an awesome petty IMO. Thin but not wimpy thin and it just fell through everything. I'm only going on memory and not direct comparisons, but I think I'd prefer the profile and cutting performance of a Yoshikane 150 like the one I had to the 150 Heiji petty I tried.

The only reason I sold it is that I don't like smaller pettys. Like No Chop said, I'd rather have a bigger petty and a parer/peeler than a smaller petty. I might actually have to get myself another Yoshikane petty...hmm...

Edit: I gotta add that the profile of my Yoshi petty was a bit different from the one on Maksim's site. The tip was less bull-nosed and more streamlined. I'm not sure how big a performance difference that would make, though.

tk59
04-11-2012, 07:17 PM
Which Yoshikane is it you have? Link, please. :knife:

heirkb
04-11-2012, 09:10 PM
Which Yoshikane is it you have? Link, please. :knife:

Had :(
My first J-knife. I still miss it when I think about it. Just wish it was 180 or 210 so that it would be a little more useful for me. I don't need a petty any smaller than those numbers since I have two paring knives already.

It was a good cutter when I first got it. After I thinned it, though, it was just so sweet. Effortless through almost everything (obviously that tiny knife couldn't handle a giant butternut squash that well) and very little food sticking.

http://www.kitchenknifeforums.com/showthread.php/4727-150mm-Yoshikane-SKD-petty-with-saya-85mm-Yoshikane-SKD-paring-with-upgraded-handle?highlight=yoshikane+150+85

tk59
04-11-2012, 09:37 PM
Had :(
My first J-knife. I still miss it when I think about it. Just wish it was 180 or 210 so that it would be a little more useful for me. I don't need a petty any smaller than those numbers since I have two paring knives already.

It was a good cutter when I first got it. After I thinned it, though, it was just so sweet. Effortless through almost everything (obviously that tiny knife couldn't handle a giant butternut squash that well) and very little food sticking.

http://www.kitchenknifeforums.com/showthread.php/4727-150mm-Yoshikane-SKD-petty-with-saya-85mm-Yoshikane-SKD-paring-with-upgraded-handle?highlight=yoshikane+150+85

Oh, yeah. I remember that. I almost bought it from you. I probably should have, seeing that I've been thinking about it all day. Where'd you get it?

heirkb
04-11-2012, 09:41 PM
Oh, yeah. I remember that. I almost bought it from you. I probably should have, seeing that I've been thinking about it all day. Where'd you get it?

Hide. Don't know where he is now, though.

Maksim sells some now. I wonder if he could get slightly larger sizes as well. If he could, I'd definitely consider picking one up for myself and would also suggest it to the OP as an option.

SpikeC
04-11-2012, 10:48 PM
A Tanaka is the obvious choice. Get them while there are still some! I love mine with the ironwood handle and cool pattern blade.

MWhtrader
04-11-2012, 11:31 PM
Thanks everyone for the choices. I think No Chop is right. I probably need 2 knives I do like the 180 length.

too bad tanakas are about double my budget.

jmfreeman35
04-12-2012, 12:21 AM
I also second (or is it third?) the two knife idea.

I have a carboNext 12mm petty and a moritaka 150mm. The carboNext I really like. It's a great size (use for paring), sharpens is nice and it holds it for pretty nicely as well. And it was cheap enough to where I don't worry about beating it up a bit. Now the moritaka...overall it's a great little knife (no grind issues like most have had), but the 150mm size is very awkward in a pro kitchen. I also find myself reaching for my 120 or my 240 IT suji. Im going to pick up a 180 in the near future

labor of love
04-12-2012, 01:21 AM
i like the looks of this 180mm petty. pretty good price too. saya included.http://www.japaneseknifeimports.com/kitchen-knives/ino/ino-180mm-white-2-kasumi-wa-petty.html
but me personally, im a 150mm+210mm petty guy.

jmfreeman35
04-12-2012, 01:45 AM
The Ino is exactly the one I have been eyeing

jgraeff
04-12-2012, 12:36 PM
The Ino is exactly the one I have been eyeing

Ya i am having a hard time deciding between this and the KS wa petty.

labor of love
04-12-2012, 02:30 PM
The ino looks a taller than normal for a petty. Which I like. Sometimes when I place my thumb on the choil of my petty I have to be careful not to let the edge touch it. Thumb clearance?

labor of love
04-13-2012, 11:37 PM
heres another good deal I noticed today http://yhst-27988581933240.stores.yahoo.net/aritsugu-petty-knife-astyle-180mm-bl180.html

GlassEye
04-13-2012, 11:46 PM
Sometimes when I place my thumb on the choil of my petty I have to be careful not to let the edge touch it. Thumb clearance?

What kind of grip are you using? I can't think of any grip in which one's thumb would be on the choil.

labor of love
04-14-2012, 12:21 AM
http://img811.imageshack.us/img811/4696/051qx.th.jpg (http://imageshack.us/photo/my-images/811/051qx.jpg/)
http://img268.imageshack.us/img268/820/052lmq.th.jpg (http://imageshack.us/photo/my-images/268/052lmq.jpg/)
http://img534.imageshack.us/img534/6791/048gsa.th.jpg (http://imageshack.us/photo/my-images/534/048gsa.jpg/)

this is what i meant. i shouldve phrased it a little better.

GlassEye
04-14-2012, 12:30 AM
this is what i meant. i shouldve phrased it a little better.
Ok, I use a similar grip, just shifted back so that my thumb is at the edge of the handle, never off the handle.

labor of love
04-14-2012, 09:38 PM
Ok, I use a similar grip, just shifted back so that my thumb is at the edge of the handle, never off the handle.

I'm new to 150mm Pettys...probably need to work on my technique some.

slowtyper
04-15-2012, 02:42 AM
heres another good deal I noticed today http://yhst-27988581933240.stores.yahoo.net/aritsugu-petty-knife-astyle-180mm-bl180.html

I was eyeing that one a couple months ago and it was out of stock. I'm itching on the trigger finger now. I'm also wondering about that sakai ebay one posted earlier and if anyone can comment on how they compare to each other.

MWhtrader
04-15-2012, 04:16 AM
Whats a better handle, wa vs western for petty? Do you think there is "better" handle for petty techniques?

oivind_dahle
04-15-2012, 04:50 AM
I have no opinions what pro wants, but spending a year on this forum I see the pro often go for longer knives.
I have a 150 DT ITK and a Carter 150 ish. I also have a Ittosai 135 and a few victorinox in 120 ish. When I went high end custom i wanted a 140-145 ish petty. I also wanna have more high heel than normal petty. Something between carter and dt. However I don't see why you should just have one. Have 8! :)

Wa vs Yo?
http://www.kitchenknifeforums.com/showthread.php/946-Wa-or-Yo-Handles

IF I should only have one petty, I would however gone for 52100 or Devins insane wear resistant stainless. Well to be honest there are just 3 makers that would hit my spot .)

MWhtrader
04-15-2012, 05:05 AM
Actually what I meant to ask is more in line with : which type of handle fits better with your techniques?

for a longer knife like gyuto.... definitely 210 or longer... i like the wa handle.

for a petty .... i have no idea .... i might just have to buy 2 knives and have a deboning fest with some chickens.

tk59
04-15-2012, 08:40 PM
I find handles don't matter a whole lot other than westerns are generally not my favorite. They are much more hand-specific. Wa handles always seem to be nice to use.