Any thoughts on a petty?
I'm pretty new to all this kitchen knife stuff. I recently migrated over from the straight razor forums.
I want to start with a gyuto and petty for now. I figure that I don't slice enough meat or fish to justify a suji or yanagi. And I won't need a honesuki/hankotsu since a petty can probably handle any minor chicken boning, right?
So I have the gyuto figured out and now I need help with the petty. I'll write my thoughts and then maybe you guys can give me some feedback. I figure I could pick up a cheaper, smaller petty like a Carbonext, Fujiwara FKM, or something like that. My gyuto will be carbon, so I'd like to try something stainless/semi-stainless for the petty since I haven't tried any Japanese knives, yet. The other option for the petty in my mind is to go for something really nice. The options I've thought of are 210mm Konosuke HD or 210mm Suisin Inox Honyaki. I haven't tested enough to know what I like or don't like, but I figured that given the high praise both these lines get (Konosuke HD and Suisin Inox Honyaki), it'd be a pretty safe bet if I ended up choosing one of them. What do you guys think? Would it be worth it for me as a newbie to pick up one of the two more expensive knives or should I wait and experiment with a few cheaper ones?
If you want to start with a gyuto and a petty I'd say a Konosuke or Suisin 210 is too close to the gyuto and too far from a petty (135-150 mm) that you'd wanna use when the gyuto is too big. I'd rather start with a 150 mm petty on a budget (Carbonext gets high praise but there's many more).
Which gyuto have you decided to get? That will enter into the petty recommendation.
I bought my first petty, a 150mm Ashi wa-petty, about a month ago and I've found it to be extremely useful. It's one of the best sized knives I've ever used to prep broccoli and cauliflower into flowerettes. I LOVE MY PETTY, sorry I get carried away when I talk about my petty. :biggrin:
Welcome heirkb, but be carefull. You might endup like me and spending all your free cash on kitchen knives now...
I am over the moon with my Konosuke 150mm Petty from Jon. I reach for it all the time!
150 is a good sized petty to start with, in time you may want a shorter one, but I just dont see the need for a longer one in my kitchen.
I'm kinda wierd, I like a longer petty 150-180 range. It is a good compliment to my cleavers. I like them for random quick cutting and trimming meat etc. I would highly recommend a "wa" style versus western style. I'm not a fan at all of the western handled pettys, too blade heavy not nimble IMHO etc. I have two Takedas that I use almost daily (145 and 170). I've always wanted to try one of these Tadatsunas, the 180 in particular.
Apparently I'm not cool enough to be able to upload a pic, so I had to get one hosted elsewhere. Anyway here's an obligatory pic of my 145 Takeda.
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If you prefer a western-style knife, check out the Maruyoshi knives from This Site Not Allowed Here.com.com -- excellent knives, IMHO, made by Ryusen, same as those sold under the Hattori HD and other monikers, but with a different kanji. http://www.This Site Not Allowed Here.com.com/hattoriknives.html
Andy IN response to the length you prefer I also prefer something in the 5-6" range in a petty. However, after trying a few japanese ones, I still prefer a 30 year old Sabatier (taken from my father since the handle was cracked off) that has an absolute dead flat profile. This knife also takes an insane edge, is very thin, and full tang/bolster removes any blade heavy feeling.
Originally Posted by Andy777
I have re-handled this knife, with wooden scales made from an old cigar box. Soon i will put up a pic.
This is not to say I wont eventually find one I prefer to the sabatier (it is a MERCEUR & co sabatier [sp?]) same line sold at surlatable, however I prefer the stainless INOXYDABLE line for my petty, gets alot of chicken and boning duties.... The au carbon line is great as well, but after much trial the inox for my uses in a petty, are preferable. I do prefer a carbon gyuto, and less often a carbon santoku for most of my other work...