Over the next couple of years, I plan to acquire:
Konosuke HD 120 mm petty
Konosuke Fujiyama 240 mm gyuto
A mirror-finished, ebony handled 210 mm mioroshi deba in either Ginsanko or Blue #2 (to use, but also because I have coveted both theory's and citizensnips's since seeing them here)
Next knife I wanted something smaller. So many forum people suggested a petty no shorter than 180-210...but its relatively hard to find petties or sujis in that size. IF they are so popular with people, how come it is so hard to find? Petties are easily found 150 and less, but people here say they are useless..what gives?
Anyways, i was planning on getting a Suisin petty in that size (always wanted a suisin) but think I will need to save some money. I am thinking about getting a 210 carbonext gyuto, since i always wanted to try carbonext anyways. This knife will be used as kind of a "line knife".
Mind me asking where you got your shig from/how long you had to wait?
Originally Posted by DeepCSweede
The only place I can seem to find them is at aframes...and it's a year plus wait
180mm-210mm pettys arent really popular in japan... only here, as they work well in western kitchens (especially pro kitchens). Therefore, most japanese makers dont make them. All of the ones we have, we had to have made for us. Hiromoto also had some. That was what started this whole craze for me a few years back... it was before i had started using deba, and i was breaking down a lot of flat fish. The 210mm size seemed like it would be awesome for that. Then i quickly saw how well it worked as a line knife too. It was all downhill from there
Originally Posted by slowtyper
The alleles created by mutation may be beneficial
For a readily available knife probably Kochi 240. For custom Marko / Martell / Randy, in no particular order.
Got a handful of 240-255mm gyutos and a few 150mm petties. Already have something in the works @ 180mm. Thinking along the lines of a 210mm petty, or possibly a 270 gyuto. The petty would be stainless, as my wife would use it a lot (and she's not very good about rinsing/ wiping off the knives in a timely manner), and probably some dinner guests. The 270 gyuto would be carbon or san mai w/ carbon core. No particular makers in mind right now, but 210mm would likely be a custom and the 270 a japanese or mid-tech.
Of course both Marko and Mario really have my attention right now, but with their current commitments/ development I'm guessing I won't have a chance for 1-2 years.
A deba, a Marko custom, heiji suji, and a custom petty.
Canada's Sharpest Lefty
Surprisingly, there isn't anything that is really screaming out to me. If I get a new knife, it'll likely be one of my boy Pierre's. However, I'm more interested in knives that are used outside of the kitchen at the moment. I have more knives than I'll ever need, and I'm working on my grinding, taking tips/steel/help from guys like Pierre and another great guy named Adam Marr. Remember him?
I should also mention that I marvel at the work Randy is doing lately, and Marko's stuff looks dangerously good.
Gesshin Heiji. can't wait to see what Jon is going to post soon....
Considering a watanabe mukimono.