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Opinions and thoughts needed on petty choice
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Thread: Opinions and thoughts needed on petty choice

  1. #1

    Post Opinions and thoughts needed on petty choice

    I need a petty. So begins the fun process of choosing which petty I need.
    I'm a righty, pro chef, looking at 150mm blade length (want to do in hand work), the options I mentioned highlight my price points: I'm currently tossing up between a
    kato, really want to try out a Kato, but from what I hear the primary cutting performance advantage of Kato's is their grind, which might not make a difference much in the utility work I'd use a petty for. Best to get a large Kato gyuto to experience it properly?
    Gesshin ginga, thin and stainless (kind of ideal on paper)
    masakage yuki, massive fan of the aesthetics, not sure of reputation
    masakage kujira, hot looking knife, sounds like the steel has been treated very well.
    sakai yusuke, heard only good things
    or a Marko custom...
    Stain resistance is a plus but not necessary. My kitchen is so fast paced that even the seconds after cutting an onion are precious (think 17 hours days with no breaks going as hard as you can).
    Don't know if I should just go for a gesshin because I know it'll perform and it's priced we'll, or go for a Marko that I'll never want to put down, or jump into a Kato.. How reactive is the Kato?
    Thoughts?

  2. #2
    Senior Member Benuser's Avatar
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    As a petty edge has a small contact area with the board, gets some abuse, it will be sharpened more often, and wear our quickly. Don't spend too much on it.

  3. #3
    greasedbullet's Avatar
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    Quote Originally Posted by Benuser View Post
    As a petty edge has a small contact area with the board, gets some abuse, it will be sharpened more often, and wear our quickly. Don't spend too much on it.
    Agreed. I have a suisin western inox petty that I use and am very happy with it. It is very laser-y like that Ginga but if bad things happen to it I wont be too upset because it isn't too expensive. Save your money for gyutos and stuff IMHO.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  4. #4
    None of my knives see abuse except my old Whustie


    For a moment, or a second, the pinched expressions of the cynical, world-weary, throat-cutting, miserable bastards we've all had to become disappears, when we're confronted with something as simple as a plate of food. - Bourdain

  5. #5
    greasedbullet's Avatar
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    I think abuse is a relative term. I didn't really mean that you cut on stainless or throw your knives around. I meant that if you baby all of your knives the petty will still get the most wear from equal amounts of use. At least that is the case in my experience.
    "Sucking at something is the first step to becoming sorta good at something." -Jake the Dog

  6. #6
    Senior Member Frater_Decus's Avatar
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    Quote Originally Posted by greasedbullet View Post
    Agreed. I have a suisin western inox petty that I use and am very happy with it. It is very laser-y like that Ginga but if bad things happen to it I wont be too upset because it isn't too expensive. Save your money for gyutos and stuff IMHO.
    +1! I have the same, and it's perfect, especially after break-in sharpening.
    Vestigia nulla retrorsum.

  7. #7
    Senior Member cheflarge's Avatar
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    I have a Gesshin Ginga 210mm petty in white #2 that just might be my favorite all around knife (line work, sushi, carving protein, etc.) Hope this helps.
    Last edited by cheflarge; 11-13-2013 at 03:49 PM. Reason: spelling

  8. #8
    Quote Originally Posted by cheflarge View Post
    I have a Gesshin Ginga 210mm petty in white #2 that just might be my favorite all around knife (line work, sushi, carving protein, etc.) Hope this helps.
    Maybe the ginga is my best bet, I think you get great knives for the prices. I don't know if white 2 would be too reactive for my situation.
    Any stainless users want to chip in on how the steel goes?

  9. #9
    Quote Originally Posted by Benuser View Post
    As a petty edge has a small contact area with the board, gets some abuse, it will be sharpened more often, and wear our quickly. Don't spend too much on it.
    Quote Originally Posted by greasedbullet View Post
    I think abuse is a relative term. I didn't really mean that you cut on stainless or throw your knives around. I meant that if you baby all of your knives the petty will still get the most wear from equal amounts of use. At least that is the case in my experience.
    Yea I suppose so. any petty's to recommend other than the suisins?

  10. #10
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    I have a Sakai Yusuke 150 petty, which is exceptional. Most used knife in our home kitchen, wife loves to use it to prep veggies. Light, thin, great cutter.

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