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):
More affordable, but also quite attractive:
I've read this one is a bit more rugged:
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?
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)?