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Thread: Petty, Deba or chef?

  1. #11
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    Quote Originally Posted by BurkeCutlery View Post
    A Carter Funayuki will not have much more knuckle clearance, if not less. It's also pretty dang thin, thinner than the Moritaka. And not Blue steel, which he said he likes. Other Carters (not the SFGZ Funy) are a way higher price bracket.
    I think you're going to have a hard time arguing that a Moritaka (http://www.kitchenknifeforums.com/sh...itaka-how-long) honesuki is a better all around knife than a Carter SFGZ funy.

  2. #12
    I think the size he wants precludes any knife from being a good all-rounder.

    But if we were just offering opinion picks for ourselves, he should get a 240mm Shigefusa Kitaeji Gyuto.

  3. #13
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    Quote Originally Posted by BurkeCutlery View Post
    I think the size he wants precludes any knife from being a good all-rounder.

    But if we were just offering opinion picks for ourselves, he should get a 240mm Shigefusa Kitaeji Gyuto.
    That's not what I said; but I do agree that a shig 240 kitaeji would be the best choice.

  4. #14
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    Not all funayuki knives are made by Murray Carter.

    http://www.japaneseknifeimports.com/...funayuki.html#

  5. #15
    Senior Member Keith Neal's Avatar
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    Here is a comparison of the height of a Carter funayuki to Devin and Martell gyutos. The Carter seems to have plenty of knuckle clearance to me.
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  6. #16
    Senior Member EdipisReks's Avatar
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    Quote Originally Posted by BurkeCutlery View Post
    I think the size he wants precludes any knife from being a good all-rounder.

    But if we were just offering opinion picks for ourselves, he should get a 240mm Shigefusa Kitaeji Gyuto.
    no no no, he should buy a 240mm Shigefusa kasumi gyuto with Keller handle.

  7. #17
    I'm not saying the Carter isn't a better knife(I think it is, except for the handle), but he said he likes everything about his Moritaka except the heel is too low, and the carter is not as direct a comparison. He could also get a 170mm Santoku, but the tip is totally different.

    So I suggested the obvious--the Moritaka with a tall heel. I've used a Honesuki and a few of it's derivatives as an all rounder, and it works great. It's not even a crazy profile, it's the same as most petties, just slanted.

  8. #18
    Hi,

    I'm the original poster. I checked out Gyuto knives and did not find one in the 180mm length. I did find the Bob Kramer carbon chef at 6" and might do that, but it's a bit pricey, so I have to give it some thought. But that is the kind of heel I want, although I prefer a straighter blade, more in the shape of my 150mm petty. any suggestions?

    Thanks,

    Dennis

  9. #19
    Senior Member Justin0505's Avatar
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    If you reduce the specs down to something like this:
    -180mm
    -good, easy to sharpen carbon
    -more height over the heel than a petty
    -thin
    -flatter profiles (more blade contact with board) than a gyuto
    -not much more expensive than Moritaka petty


    To me, that cries out "NAKIRI!!!!!" Yeah, it doesn't have a tip, but if you want to maximize height and board contact in a short blade, you have to give something up. Plus, you already have 2 pointy knives.
    I think that nakiri's make awesome little all-round utility blades. The flat nose makes a great board scrapper and the wide "mini license plate" shape makes them great for scooping up cut product and gives you plenty of knuckle contact above the edge(extra safety) over the entire length of the blade.

    I have given a few of the Tojiro Shirogami line nakiri's as "first carbon j-knife" presents. They're a little shorter than what you asked for (165mm), but the White II steel is very good and for $50 they're a great way to try one out. The only thing is that they come with this stupid "fake kasumi" frosted finish on the bevel that adds texture and drag to the blade... so I always take some time to grind that smooth and then polish the bevels.

    If you're OK spending more to get something longer super thin and high performance, I have heard nothing but rave reviews of Carter's SFGZ line nakiris (I have 4 of his knives, just not a nakiri) If you find it's not for you, re-sale is usually pretty easy on the buy / sell / trade section of this forum.

    EDIT:
    oh, I also forgot that if you really want blue steel and 180mm length at a very resonable price, there's always Zakuri: http://www.japaneseknifeimports.com/...i-nakiri.html#
    It's pretty rare to see Blue #1 because it's more difficult to forge than blue #2, but it's higher carbon... and I've never seen it at this price.
    The Zakuri also come with that "frosted kazumi" crap on the bevel, but it's much less rough and easier to smooth than on the Tojiro. I don't know how performance will compare, but the Zakiri is probably going to be a bit thicker at the spine than the Tojiro.

  10. #20
    Quote Originally Posted by dennis7490 View Post
    Hi,

    I got my first high carbon, a Moritaka petty knife, 150mm, a KP-150 Blue.

    the width of the heel, from top to bottom is shallow, and I have cut myself a couple of times. I love the steel (once I learned how to sharpen it)

    I am now thinking about a Deba or a Chef (A japanese version). I like the thinness of the petty blade (Not insanely thin, but very nice). Is the Deba a lot thicker??? Any suggestions for a high carbon chef? In 6"! I have an 8" old Henckels that I love.

    Thanks,

    Dennis
    How did you cut yourself on the Moritaka? Did you nick yourself on the pointy edge of the heel? I nicked myself a time or two on my Fujiwara petty that way, and then very slightly dulled the heel on a coarse stone and haven't had a problem since. I probably lost .25mm of edge or something like that. Funny, the Fujiwara petty came with the heel sharper than the tip!

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