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Thread: Need your thoughts-150mm petty shootout

  1. #1
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    Need your thoughts-150mm petty shootout

    Looking for a 150mm petty with decent blade height as it will be used often on a cutting board.

    Name of the game for this purchase is EDGE RETENTION.
    My current cheapo stainless knock off Tramontina 150 utility knife is nearly the most used knife in the house... everything from making sandwiches to trimming silverskin and slicing green onions. I'm sick and tired of having to sharpen it every other week (I like my parers/petties sharp af).

    Here is a short list of the knives in consideration:

    Tanaka r2/sg2 Damascus 150 Petty (from K&S)

    Gesshin Kagero srs15 150 Petty (from JKI)

    Haruyuki/Akifusa srs15 150 Petty (from Knifewear as I'm in Canada)

    Moritaka AS 'supreme series' 150 Petty (from Paul's Finest)

    What is everyone's thoughts on a good 150 petty with above-average edge retention and decent heel height?

    I am more than willing to look at other knives, these are just the ones I've been eyeing off the top of my head.


  2. #2
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    What about Sukenari YXR7 or HAP40 from K&S, they are listed as 30-32mm tall at the heel, maybe you can ask James to pick you one of the taller ones. I haven't used either one of these, but the steels are supposed to hold an edge for an extended period of time.


  3. #3
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    I have that Sukenari petty in HAP40, it's a terrific knife. A bit longer than what the OP is looking for at 165mm, but with larger blade size you get a bit more height. I still wouldn't call it knuckle-clearing on the board, but my hands are fairly large. I don't use it flat on the board very often anyway. For me, it's more of a protein knife for making chicken breast cutlets, trimming meat, deveining shrimp, etc. Mostly draw slicing and not flat chopping. It's a medium-weight blade with a good convex grind.

    Edge retention is very good, although I'm not a heavy user (note soft protein comments above). It didn't seem difficult to sharpen, the one time I've touched up the edge since getting it a couple of months ago.

  4. #4
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    Hey thanks for the replies. Haven't thought about HAP40 as I know next to nothing about it (in terms of sharpening it, edge life, etc). The sukenari does look like it has a good heel for a petty. How thin behind the edge is it? Saw the Haruyuki srs15 in person and it looked a little chunky behind the edge

  5. #5
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    Well, the Sukenari isn't exactly a laser, more what I'd call a medium thickness behind the edge, but it glides through soft protein or something like an onion easily.

    One quick note about HAP40 -- it's "semi-stainless" not full stainless. The exposed HAP40 below the stainless cladding line will get a hint of light gold patina color with use. It started a little blotchy, then I removed it and forced an even color with lemon juice. Since then, it has retained just that slight color difference with the stainless cladding above the line. It hasn't reacted further. It's not something to worry about, and I think it looks cool, but thought I'd mention it. The one other knife I have in a fancy powder steel is a nakiri in R2, and that doesn't patina at all.

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    How does edge retention between HAP40 and R2 compare? From your experience

  7. #7
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    To be honest, I haven't owned these two knives (petty HAP40 and nakiri R2) long enough to get a good comparison in edge retention. I've only had them for a short period. Also, I use them differently, with lots of board contact along the whole edge with the nakiri, including some chopping, and not so much board contact with the petty knife. Based on my short experience and what I've read about these PM steels, I think it's fair to say that they're both in the same ballpark for edge retention. Definitely better retention than softer steel knives I've used, at any rate.

  8. #8
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    I've been happy with my Moritaka 150. The steel is excellent and holds a good edge. It is on the thinner side of the spectrum but not all laser. It has good distal taper and ends in a very thin tip.

  9. #9
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    Honestly the price of the Moritaka makes it extremely attractive, it is a petty after all but I've seen some posts here a while back talking about grind issues with the blue steel Moritakas?

  10. #10
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    Paraffin;5 I use them differently, with lots of board contact along the whole edge with the nakiri, including some chopping, and not so much board contact with the petty knife.
    True that makes sense


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