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Aritsugu A type petty
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Thread: Aritsugu A type petty

  1. #1
    Senior Member
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    Aritsugu A type petty

    I'm in the market for a tough knife that holds a decent edge for my grandmother and the artisugu came to mind. Anyone have any experience with the knife? or any other suggestions?

  2. #2
    Senior Member
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    and here's the questionnaire:
    LOCATION
    What country are you in? USA



    KNIFE TYPE
    What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 140-150 mm petty

    Are you right or left handed? Right

    Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Doesn't matter

    What length of knife (blade) are you interested in (in inches or millimeters)? 140-150 mm

    Do you require a stainless knife? (Yes or no) Preferably stainless or semistainless

    What is your absolute maximum budget for your knife? ~ $100



    KNIFE USE
    Do you primarily intend to use this knife at home or a professional environment? Home

    What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) Peeling and cutting fruit

    What knife, if any, are you replacing? A cheap serrated one

    Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)

    What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) Push cut

    What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) Toughness is first priority; edge retention is a close second

    Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? Doesn't matter

    Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? Doesn't matter

    Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)?

    Edge Retention (i.e., length of time you want the edge to last without sharpening)? let's say 6 months of home use



    KNIFE MAINTENANCE
    Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Wood

    Do you sharpen your own knives? (Yes or no.) I will sharpen them for her

  3. #3
    I have had a 180mm petty for 3 years. Bluntly I'd say that you might want to look for other options.

  4. #4
    Senior Member
    Join Date
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    Location
    Boston
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    708
    aha. thanks for the response. I'll go for the carbonext or tanaka vg10 then

  5. #5
    Quote Originally Posted by James View Post
    aha. thanks for the response. I'll go for the carbonext or tanaka vg10 then
    I also had a tanaka vg10. I loved it.

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