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/-eden-kanso-aogami-utility-knife-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...oto-Tamehisa-Shirogami-Petty-135mm::2789.html
- Hayashi Blue #2 135mm http://www.japanische-kochmesser.ch...ogami-2-Damascus-brown-Petty-135mm::2778.html
- Goko Hamono White #1 http://www.japanische-kochmesser.ch...no-Shirogami-1-Petty-120mm-Nashiji::2803.html

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

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.

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.

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

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?