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Thread: Opinions and thoughts needed on petty choice

  1. #11
    daveb's Avatar
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    I have a Ginga stainless gyuto that I like a lot. Subsequently bought my daughter a Ginga 150 stainless petty - best knife she ever owned. Compares well to Suisin IH but keeps a good bit of coin in your pocket. However. Don't know that a laser petty (some flex) would be my first choice for a lot of in-hand work.

    The knives you listed are all over map on price point, carbon and stainless, laser to substantial. Seems like a fon call to JKI would be time well spent.

    Good luck.
    Dave
    Older and wider.

  2. #12
    Senior Member KimBronnum's Avatar
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    I have a Kato 150mm. It takes a very very good edge and has better edgeretension than my White steel knife. It does have a tendency to patina but that is all. It doesn't create rust and doesn't discolour food. I love this knife.

  3. #13
    Senior Member Benuser's Avatar
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    Quote Originally Posted by Oui Chef View Post
    Yea I suppose so. any petty's to recommend other than the suisins?
    I have an unexpensive Hiromoto Ginsanko-3, well built, not too nimble, easy sharpening, I may suggest.

  4. #14
    Senior Member Benuser's Avatar
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    Sorry guys, wrong thread

  5. #15
    Quote Originally Posted by daveb View Post
    I have a Ginga stainless gyuto that I like a lot. Subsequently bought my daughter a Ginga 150 stainless petty - best knife she ever owned. Compares well to Suisin IH but keeps a good bit of coin in your pocket. However. Don't know that a laser petty (some flex) would be my first choice for a lot of in-hand work.

    The knives you listed are all over map on price point, carbon and stainless, laser to substantial. Seems like a fon call to JKI would be time well spent.

    Good luck.
    Yea I know, budgeting and a knife habit don't sit side by side so swell!
    Cheers for your input, might give him a buzz

  6. #16
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    Hiromoto AS 150 petty is a workhorse small blade,takes a sharp edge & has good retention.

  7. #17
    Senior Member labor of love's Avatar
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    I just recieved a gonbei 150 petty that jon carries. its swedish stainless, with a nice iichi handle and its cheap. the steel is tough plus the blade is much thicker than ginga or suisin inox, which is what i wanted. ill be using it for some minor in hand butchery and other normal petty tasks. ootb impressions are pretty good. seems like a good bang for your buck knife. havent used it yet, but ill be breaking it in all weekend long.

  8. #18
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    mr drinky's Avatar
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    Between my DT petty and Hiro AS rehandled and thinned by Dave, I am in heaven. Don't think about this any more.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  9. #19
    Quote Originally Posted by mr drinky View Post
    Between my DT petty and Hiro AS rehandled and thinned by Dave, I am in heaven. Don't think about this any more.

    k.
    Of course you are! A hiromoto with Dave's touch and a DT who wouldn't be?


    Quote Originally Posted by labor of love View Post
    I just recieved a gonbei 150 petty that jon carries. its swedish stainless, with a nice iichi handle and its cheap. the steel is tough plus the blade is much thicker than ginga or suisin inox, which is what i wanted. ill be using it for some minor in hand butchery and other normal petty tasks. ootb impressions are pretty good. seems like a good bang for your buck knife. havent used it yet, but ill be breaking it in all weekend long.
    Let me know how it goes man!

  10. #20
    I ordered this 150mm petty for a friend. It's a real beauty.

    http://japanesechefsknife.com/Sh-11.jpg

    Cheers,

    Jack

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