- Joined
- Feb 21, 2015
- Messages
- 2,330
- Reaction score
- 1,167
I know this ain't sexy, but I realized that while I have something like 12 (I guess) Gyutos, the one Petty I use is the "probably VG10 stainless whatever hammered something rebranded a million ways purchased for too much at Korin" one I gave my wife some time ago when I was still pretty much clueless about knives, but still started to buy them as presents (full disclosure: I usually buy other stuff for my wife, but she wanted one [emoji6])
So here we go, time to buy one for myself [emoji6]
LOCATION
USA
KNIFE TYPE
Petty (150 mm to 180 max)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese
Either, doesn't really matter for a petty in my book
What length of knife (blade) are you interested in (in inches or millimeters)?
150-180mm
Do you require a stainless knife? (Yes or no)
I prefer stainless or semi-stainless for petty, yes. But it's not a MUST
What is your absolute maximum budget for your knife?
$200
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.)
Light board work, cutting fruit and detail work, maybe some cheese at table
What knife, if any, are you replacing?
None really, have a cheapo Tadafusa petty that I never use
Do you have a particular grip that you primarily use? (Please click on this http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary#grip"]LINK for the common types of grips.)
Pinch... But not sure with Petty, tbh
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.)
Slice in this case, tip work
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 is important. I don't want to sharpen a petty even more than it already needs to he sharpened if I can avoid it
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain and hi soft
Do you sharpen your own knives? (Yes or no.)
Yes
So here we go, time to buy one for myself [emoji6]
LOCATION
USA
KNIFE TYPE
Petty (150 mm to 180 max)
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese
Either, doesn't really matter for a petty in my book
What length of knife (blade) are you interested in (in inches or millimeters)?
150-180mm
Do you require a stainless knife? (Yes or no)
I prefer stainless or semi-stainless for petty, yes. But it's not a MUST
What is your absolute maximum budget for your knife?
$200
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.)
Light board work, cutting fruit and detail work, maybe some cheese at table
What knife, if any, are you replacing?
None really, have a cheapo Tadafusa petty that I never use
Do you have a particular grip that you primarily use? (Please click on this http://www.kitchenknifeforums.com/showthread.php/2023-Kitchen-Knife-Glossary#grip"]LINK for the common types of grips.)
Pinch... But not sure with Petty, tbh
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.)
Slice in this case, tip work
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 is important. I don't want to sharpen a petty even more than it already needs to he sharpened if I can avoid it
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain and hi soft
Do you sharpen your own knives? (Yes or no.)
Yes
