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Thread: Help with a petty selection!?

  1. #11
    I was never crazy about working on the board with my 150. It just felt too small for that. Your choice, though.

  2. #12
    Quote Originally Posted by EdipisReks View Post
    i have a 150mm Konosuke HD and it's pretty handy.
    Ditto. Love it for peeling and sectioning citrus.

  3. #13
    I was looking into something similar recently. I too wanted a petty, but with some height at the heel. I do fruit supremes, decorative garnish etc., but wanted something more substantial than what I was using. To be honest, I french lamb and smaller racks (rabbit) with a much shorter boning knife. I think height at the heel is a detriment for that.

    I'm very fond of the new Gengetsu line...I've bought two white #2 gyutos from Jon. Can't say enough about them. The 150 petty looks great, but I went in another direction. I bought a Fuji white #1 150 gyuto...short knife with height at the heel. I also bought a Yoshikane 130 paring knife for comparison. Neither is in hand yet, so I can't give you feedback...but would be happy to when they arrive.

  4. #14
    Quote Originally Posted by heirkb View Post
    I was never crazy about working on the board with my 150. It just felt too small for that. Your choice, though.
    perfect for duck scoring though.

  5. #15
    Senior Member
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    Get a wa-petty if you want knuckle clearance for board work. I can cut with the chin of my 135mm Asai petty because of the extra knuckle clearance from the Japanese handle. It's not a wide blade.

  6. #16
    Why not go for 210mm petty/suji hybrid? Get two knives in one.


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  7. #17

    Join Date
    May 2011
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    Nenox gets no love but I could not live without my 150mm Nenox petty. I use it every day. I even try to use it when a petty really isn't suited just because I love to use it.

    -AJ

  8. #18
    Quote Originally Posted by Marko Tsourkan View Post
    Why not go for 210mm petty/suji hybrid? Get two knives in one.
    I had the 210mm gesshin petty I loved the blade it just felt awkward for a lot of tasks. It was great for slicing veggies but for smaller work still felt like I needed a paring knife or smaller petty. I ended up never using it and let it go.

    I'm debatin between getting 150 and 180mm idk which would be better though.

  9. #19
    ok so i have narrowed it done i decided i want a 120mm cheap petty or more like a paring knife and get like a 180 petty as well.

    as far as the 120mm

    I'm looking at the fujiwara fkm, hiromoto ginsan, or the konosuke hd? All western handles.

    Any ideas on which i might prefer more?

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