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Thread: Recommendations: short (120-130mm) petty

  1. #1
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    Recommendations: short (120-130mm) petty

    Hi all,

    I'm looking for a wa-handled, thin, 120-130mm petty. No strong preference for carbon or stainless as long as the performance is good.
    The reason I'm avoiding 150mm is that it seems uncomfortable for working in-hand, especially for coring.
    This will replace a Tojiro DP 80mm paring knife - too short, and much too handle-heavy.

    So far I've seen these options:
    - Eden Kanso Blue 135mm #2 http://www.edenwebshops.co.uk/en/pt/...fe-13-5-cm.htm - not sure how thin this is
    - Gesshin Ginga 120mm (White #2 or mystery stainless)
    - Konosuke HH or White#2 120mm
    - Tanaka Damascus Blue #2 130mm
    - Moritaka Aogami super 130mm (perhaps overgrinds are less of a problem on shorter knives?)
    - Minamoto Tamehisa Shirogami 135mm http://www.japanische-kochmesser.ch/...5mm::2789.html
    - Hayashi Blue #2 135mm http://www.japanische-kochmesser.ch/...5mm::2778.html
    - Goko Hamono White #1 http://www.japanische-kochmesser.ch/...iji::2803.html

    What do you think of these? Do you have more to suggest?

  2. #2
    Senior Member WiscoNole's Avatar
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    I have a stainless Ginga (my only SS ) and it is exactly what you're looking for. Thin, light, superb F&F, and comes with a saya.

  3. #3
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    150 wa is surprisingly good in hand especially more nimble ones like the ginga that wisconole recommends (I have a 210 petty in this line and its great). This is Partially because often wa handled knives are measured from handle to tip rather than heel to tip, so a wa 150 petty can run as short as 135, while the length of a yo 150 should be 150.

  4. #4
    Or check out del ealy...I think he has a Few available if you want to go that route

    His subforum has a few listed I think

  5. #5
    Senior Member
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    Thanks all for the advice. It sounds like I might want a 150mm after all... Is it possible to core tomatoes with a 150, or is it really too long for that?

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