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Thread: What knife for deboning and petty?

  1. #1
    Senior Member
    Join Date
    May 2011
    St Louis, MO

    What knife for deboning and petty?

    So I'm looking to ditch some knives and go to three knives in the kitchen. It's not cause I just want to have three it's because ive found a Gyuto (or chukabocho) and a petty will do basically everything I need. I have a suji and never use it even for terrines or slicing large protein. A Gyuto and petty do all these tasks for me. The one thing I want is one knife that will double for breaking down bone in proteins (lamb, chicken, raw porchetta, Trout) and petty tasks (fruit, small veg, slicing small terrine etc...). I am looking for something to debone and use as a petty. Currently I use a Moritaka petty that is hamaguriba'd and works pretty well. But would something like an ajikiri or mioroshi double as a petty and deboning knife?

  2. #2
    Senior Member
    sachem allison's Avatar
    Join Date
    Aug 2011
    Spike's "mighty pettysuki" works great for me. I will be having him make me a 210mm version soon.
    It's the best of both worlds a petty and a honesuki.

  3. #3
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Central Jersey
    Hankotsu or honesuki. I use both for the role you wish to fill.

  4. #4
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Santa Barbara, CA
    I like the honesuki if your going to be cutting friut and such over the ajikiri. Most ajikiri are just mini deba and rather thick for their size.

    I use my 2 ajikiri allot, Takeda double bevel and Watanabe single bevel. Granted I use them both for very different things lol. The Takeda gets used the most as I love how it cuts most cheeses I like, as well as how it makes short work of chickens, lol I thought I used the takeda ajakiri in a video my daughter shot of me cleaning off a rib roast, but it was a 3" chef messermeister lol... oh well....

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