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Help selecting a wa-petty....please.
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Thread: Help selecting a wa-petty....please.

  1. #1

    Zwiefel's Avatar
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    Question Help selecting a wa-petty....please.

    Greetings all! I am slowly learning about jKnives and improving my collection/knowledge/skills around them.

    Right now, my go to knife is the 240MM Suisin Inox Honyaki...and I'm quite pleased with it but there are tasks that I end up going to my Henckel's for b/c the SIH is probably too delicate for (could be wrong).

    Also, 210mm is my shortest good knife...although I do have a 4" Henckels Paring knife, altogether different from a wa-petty though (I would think).

    I think a 120-180mm wa-petty would fill this hole nicely, but am not sure what I want/need. I need it to be a bit more "rugged" than my laser gyutous. I'm thinking about a first departure from stainless but have no idea what the different blue/white/carbon steels are or about care for them.

    I would probably use it for many of the same slicing/chopping/mincing activities as my gyutos (smaller volumes and smaller board), as well as deboning chicken and pork shoulders, and grinding garlic (one of the things I'm afraid to do with my SIH).

    I've been looking through the wa-petty's at JKI (Jon is awesome) and have identified a few that interest me. As I haven't been able to touch them or ask specific questions about them (feel like it's too early in my R+D to bug Jon), I'm going on what looks nice to me, as well as the reviews I have read for them:

    Amazingly beautiful (and I'm sure a superb tool):
    http://www.japaneseknifeimports.com/...-wa-petty.html

    More affordable, but also quite attractive:
    http://www.japaneseknifeimports.com/...-wa-petty.html

    I've read this one is a bit more rugged:
    http://www.japaneseknifeimports.com/...-wa-petty.html

    Of course, I'm open to other suggestions as well. I'm interested more in learning how to select one of these than just a recommendation...though a recommendation will not be taken amiss

    Any input on this choice?

    Thanks!

    Oops, I forgot about the questionnaire:

    What grip do you use?
    Religuous pinch grip user

    What kind of cutting motion do you use?
    Depends on what I'm cutting: slicing motion, tip rock...don't usually chop, makes me shudder to hear the edge hit the board!

    Where do you store them?
    Depends: block, saya in drawer, box in drawer

    Have you ever oiled a handle?
    No, but happy to learn.

    What kind of cutting board(s) do you use?
    wood, non-end grain....looking at something from boardsmith for an upgrade.

    For edge maintenance, do you use a strop, honing rod, pull through/other, or nothing?
    nothing. I have ceramic stone to put a new edge on, but have nothing for "honing"

    Have they ever been sharpened?
    Yes. probably poorly, by me.

    What is your budget?
    call it $500.

    What do you cook and how often?
    Indian, Cajun, American, Chinese, Japanese. all kinds of veg + protein + fruit + starch.

    Special requests(Country of origin/type of wood/etc)?
    None.
    Last edited by Zwiefel; 07-22-2012 at 01:03 AM. Reason: Kitchen Knife Forums

  2. #2

    Zwiefel's Avatar
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    Also important to mention: I'm a lefty.

  3. #3
    Since you're looking at JKI, consider the Gengetsu as well. And honestly, call Jon. This is what he does, and his favorite way to help is on the phone vs e-mail.

  4. #4
    Senior Member wenus2's Avatar
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    There's a Takeda that fits the "heavy" and carbon desire.

    Maybe not quite and all-a rounder though

    That Zakuri at JKI in blue 1 is prolly a good place to start. IMO you should covet the Heiji for a while and work up to it (carbon-wise)
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  5. #5

    Zwiefel's Avatar
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    Thanks for the response!

    Quote Originally Posted by wenus2 View Post
    There's a Takeda that fits the "heavy" and carbon desire.
    Do you have a link for it?

    Quote Originally Posted by wenus2 View Post
    That Zakuri at JKI in blue 1 is prolly a good place to start.
    I do like that one...why not the blue super though? What is the difference in the steels?

    Quote Originally Posted by wenus2 View Post
    IMO you should covet the Heiji for a while and work up to it (carbon-wise)
    I'm cheap in a weird way...I'd rather just go ahead and buy the thing I'm likely to end up with instead of "graduating" to it...

    You think it would be a bad idea to just go directly to the Heiji? why?

  6. #6
    Senior Member wenus2's Avatar
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    Quote Originally Posted by Zwiefel View Post
    Thanks for the response!
    1. Do you have a link for it?
    2. I do like that one...why not the blue super though?
    3. You think it would be a bad idea to just go directly to the Heiji? why?
    1. Sorry, I meant to say it was in the BST section, but it appears now SPF.
    2. Because its not in stock, and actual in use differences are minuscule IMO
    3. Because you won't be able to fully appreciate it, and you will have essentially nowhere to go for an upgrade. There will just be different and worse, which makes me sad. Also, if you're not used to dealing with carbon, it doesn't seem kosher to cut your teeth on such a piece of art.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  7. #7
    $500 is custom money for a knife of this size. If you don't find something you love, find someone to make it for you. Biggest drawback would be the wait time.

    That said, I've got my eye on everything Kochi lately. Looks like a killer knife.

  8. #8

    Zwiefel's Avatar
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    Quote Originally Posted by wenus2 View Post
    1. Sorry, I meant to say it was in the BST section, but it appears now SPF.
    Can you recommend a vendor? I'm mostly familiar with JKI and Korin, but I couldn't find this product on either site.

    Quote Originally Posted by wenus2 View Post
    3. Because you won't be able to fully appreciate it, and you will have essentially nowhere to go for an upgrade. There will just be different and worse, which makes me sad. Also, if you're not used to dealing with carbon, it doesn't seem kosher to cut your teeth on such a piece of art.
    Kinda like purchasing a 16yo kid a ferrari? My fear is not about being unable to appreciate it (I'll grow into it) but damaging it somehow b/c of no experience with carbon steel.
    Remember: You're a unique individual...just like everybody else.

  9. #9
    Senior Member Benuser's Avatar
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    You may very well use a rod to sharpen a symmetric European blade. You renew the very edge - and once a year or so you send it out for thinning.
    Most J-knives are lighter, thinner and asymmetric. The Misono you mentioned is strongly right-biased, with a large convex bevel at the right side and a very small one at left. If you sharpen just the very edge you change all the existing proportions, and soon steering and wedging will occur. Proper sharpening means abrading some material and restoring these proportions. A sharpening job may start very well at some .5" above the very edge, thinning somewhat and working down to the very edge maintaining its convexity by varying the angle. I'm not sure it's realistic to expect this to be done with a rod.

  10. #10
    Senior Member Benuser's Avatar
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    I'm very sorry, was meant for another thread!

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