Hi all
I'm after my next knife, a small Japanese petty knife in the 12 ish cm range. I don't want to spend a fortune on this one, up to £100 say if there is a good reason to. But all the knives in this price range seem to share a very common construction of vg10 core and either plain laminated of Damascus style cladding. I'm not a massive fan of the latter, have tested some in the shops and I found them quite sticky on the wider blades. Maybe not an issue on a smaller knife. Finding hard to choose between the shortlist, given only one is available locally to test.
So far the following are shortlisted:
Same apart from aesthetics:
https://www.steamer.co.uk/m/brands/brand_yaxell/yaxell_ran_12cm_utility_knife.htm
https://www.steamer.co.uk/m/brands/brand_yaxell/yaxell_tsuchimon_12cm_utility_knife.htm
https://cuttingedgeknives.co.uk/brands/sakai-takayuki/damascus-series/petty-5-135mm
http://www.millyskitchenstore.co.uk/TamahaganeSan12cmUtilityKnifeSN-1108-Product-13743.html
http://www.knivesandtools.co.uk/en/pt/-miyabi-5000dp-shotoh-13-cm-34182-131-by-zwilling.htm
I know there will be some votes for this but I already have a dp paring and I have a thing about trying different knives!
http://www.knivesandtools.co.uk/en/pt/-tojiro-dp-3-layers-chefs-knife-12cm.htm
LOCATION
UK
KNIFE TYPE
petty / utility
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
100-135mm
Do you require a stainless knife? (Yes or no)
Yes
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.)
Hard and soft veg, fruit, small cuts of fish / meat
What knife, if any, are you replacing?
Pro cook professional range (x50 I think)
Do you have a particular grip that you primarily use?
Pinch
What cutting motions do you primarily use? (Please click on this http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary#cuttingmotion]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, chop, slice
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.)
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, edge Grain
Do you sharpen your own knives? (Yes or no.)
Yes - sharp maker
I'm after my next knife, a small Japanese petty knife in the 12 ish cm range. I don't want to spend a fortune on this one, up to £100 say if there is a good reason to. But all the knives in this price range seem to share a very common construction of vg10 core and either plain laminated of Damascus style cladding. I'm not a massive fan of the latter, have tested some in the shops and I found them quite sticky on the wider blades. Maybe not an issue on a smaller knife. Finding hard to choose between the shortlist, given only one is available locally to test.
So far the following are shortlisted:
Same apart from aesthetics:
https://www.steamer.co.uk/m/brands/brand_yaxell/yaxell_ran_12cm_utility_knife.htm
https://www.steamer.co.uk/m/brands/brand_yaxell/yaxell_tsuchimon_12cm_utility_knife.htm
https://cuttingedgeknives.co.uk/brands/sakai-takayuki/damascus-series/petty-5-135mm
http://www.millyskitchenstore.co.uk/TamahaganeSan12cmUtilityKnifeSN-1108-Product-13743.html
http://www.knivesandtools.co.uk/en/pt/-miyabi-5000dp-shotoh-13-cm-34182-131-by-zwilling.htm
I know there will be some votes for this but I already have a dp paring and I have a thing about trying different knives!
http://www.knivesandtools.co.uk/en/pt/-tojiro-dp-3-layers-chefs-knife-12cm.htm
LOCATION
UK
KNIFE TYPE
petty / utility
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Western handle
What length of knife (blade) are you interested in (in inches or millimeters)?
100-135mm
Do you require a stainless knife? (Yes or no)
Yes
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.)
Hard and soft veg, fruit, small cuts of fish / meat
What knife, if any, are you replacing?
Pro cook professional range (x50 I think)
Do you have a particular grip that you primarily use?
Pinch
What cutting motions do you primarily use? (Please click on this http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary#cuttingmotion]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, chop, slice
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.)
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood, edge Grain
Do you sharpen your own knives? (Yes or no.)
Yes - sharp maker