Preferred profile for a 150mm petty

Corradobrit1 · Dec 11, 2015

So I'm trying to choose the best profile for a 150mm petty and can't decide if its advantageous to have a small flat spot a 1/3 to 1/2 way along the blade (measured from the heel). The alternative is a smooth steady gradual curve from heel to tip. Since I can't test the knife before buying I'm hoping to get some input.

brainsausage · Dec 11, 2015

What's your intended use for said petty?

Corradobrit1 · Dec 11, 2015

Chopping small items like garlic, sharlots etc, paring fruit and slicing meat e.g. sausage, salami and the like.

chiffonodd · Dec 11, 2015

Corradobrit1 said:
Chopping small items like garlic, sharlots etc, paring fruit and slicing meat e.g. sausage, salami and the like.

I would think flatter = better for all of those tasks except perhaps paring fruit

brainsausage · Dec 11, 2015

chiffonodd said:
I would think flatter = better for all of those tasks except perhaps paring fruit

I'll second that. Flatter profile is also more efficient when fine tuning proteins IMO.

richard · Dec 12, 2015

I like the profile of the Fujiwara FKM 150 mm petty I have, and it's nice and flat. Steel isn't that hard but sharpens easily, and is inexpensive.

ecchef · Dec 12, 2015

Here ya go: http://www.kitchenknifeforums.com/showthread.php/25359-CARBON-150MM-HEIJI-KU-PETTY-SAYA

Preferred profile for a 150mm petty

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Preferred profile for a 150mm petty

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