PuercoLibre
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- Joined
- Mar 30, 2014
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I have a couple pettys in the 130-150mm range, but I'm looking for a new one. I always have trouble trying to describe exactly what I'm looking for in a knife, but my main thing is something that will get super sharp and pass easily through most food. And I'm thinking stainless clad carbon steel is a good place to start.
I don't have tons of experience with blades of different dimensions, but I already have a Yoshikane 180mm Gyuto that's like a nicely sharpened battle ax. I do like it, but I think that thing is about 5-6mm thick at the handle, at least.
I'd like to try something a little on the thinner/laser end of the spectrum. I have no idea what the numbers are, but right now I'm looking at a Maboroshi petty from Fujiwara Teruyasu: http://www.teruyasu.net/products/detail_26.html
I think I read somewhere that this knife is made from White #1, which I have used and was shocked by how sharp it can get. That's a plus. Any thoughts on thickness, geometry, performance, edge retention, etc. with this knife?
Any other suggestions are definitely welcome.
I don't have tons of experience with blades of different dimensions, but I already have a Yoshikane 180mm Gyuto that's like a nicely sharpened battle ax. I do like it, but I think that thing is about 5-6mm thick at the handle, at least.
I'd like to try something a little on the thinner/laser end of the spectrum. I have no idea what the numbers are, but right now I'm looking at a Maboroshi petty from Fujiwara Teruyasu: http://www.teruyasu.net/products/detail_26.html
I think I read somewhere that this knife is made from White #1, which I have used and was shocked by how sharp it can get. That's a plus. Any thoughts on thickness, geometry, performance, edge retention, etc. with this knife?
Any other suggestions are definitely welcome.