What country are you in? - USA
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? – Petty Knife
Are you right or left handed? - Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? – Either
What length of knife (blade) are you interested in (in inches or millimeters)? – 150mm
Do you require a stainless knife? (Yes or no) – No
What is your absolute maximum budget for your knife? –$120
Do you primarily intend to use this knife at home or a professional environment? – Home, mostly, but sometimes I assist with a friend’s small catering business.
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.) –
Light Protein Fabrication (Trimming fat, maybe breaking down the odd chicken; no bones)
Occasional Peeling (When a paring knife isn’t close to hand)
Convenient Fruit/Veg Prep (Cutting potatoes, slicing apples, etc.)
What knife, if any, are you replacing? – Wusthof 5” Parer/Utility
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) – On a knife this size, I tend to use a racket grip, or pinch on the bolster.
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.) – Slicing, push cutting, detail cuts for garnish, incision cuts for proteins, etc.
What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.) – Edge taking & refinement (Preferably something which will hold a fairly acute edge, as well; maybe 12-dps? Also, fairly high levels of refinement: sub-micron stropping grits.) and blade sturdiness are my primary concerns.
Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)? – I'm not looking for any particular aesthetic
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? – A decent handle is always nice.
Ease of Use (e.g., ability to use the knife right out of the box; smoother rock chopping, push cutting, or slicing motion; less wedging; better food release; less reactivity with food; easier to sharpen)? – I need a sturdy blade that won’t bog down or feel ‘too delicate’ to use in dense ingredients, like harder apples, and isn’t crazy-reactive.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? – As long as I don’t have to stop in the middle of dinner to sharpen or touch-up the blade, I’m happy.
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) – Yes, end-grain maple.
Do you sharpen your own knives? (Yes or no.) – Yes.
If not, are you interested in learning how to sharpen your knives? (Yes or no.) – See above
Are you interested in purchasing sharpening products for your knives? (Yes or no.) – No.
Last time, I asked about choosing a workhorse gyuto, and was very happy with the advice I was given and my resulting purchase (A Hiromoto AS). I love this knife for doing lots of prep, but sometimes it’s nice to have a smaller utility knife next to your cutting board for quick tasks or when a more nimble knife is required, and this is what I’m looking for today... I have had some experience with a friend’s Suisin Inox AUS-8 petty, which was a very handy size, but the blade is thinner and more delicate than I would like. It had a tendency of jamming in dense ingredients due to friction on the thin, light blade more-so than wedging, and the tip was paper-thin and vulnerable to damage. The Suisin is an excellent knife for turning cherry tomatoes into paper thin slices or making novelty-shaped kiwis, but an inexpensive European parer/utility shows it the door when cutting late-season apples for a pie or making French-fries, which is the kind of thing I typically use this type of knife for.
Here are some of the knives I was looking at; please feel free to make some extra suggestions if you can recommend any in my price-range:
- Hiromoto Aogami Super 150mm Petty (There are still a few floating around.)
- Kohetsu Aogami Super Western 150mm Petty
- JCK Kagayaki CarboNext 150mm Petty
- Teruyasu-Fujiwara Nashiji Shirogami #1 150mm Petty (The rough-looking grinds and F&F kind of worry me, but the steel and heat-treatment look quite promising.)
- Tanaka VG-10 Damascus 150mm Petty (I’ve never had much trouble sharpening VG-10 in the past, but am a little afraid it won’t support a 24-degree inclusive edge taken to 0.5 or 0.25 micron diamond paste for very long.)
- Gesshin Uraku Kurouchi Shirogami #2 150mm Petty (Well priced, and my SS-Clad Aogami Super gyuto has been surprisingly easy to live with, but I do have some concerns about iron-clad carbons being a different kettle of fish.)
- Zakuri Kurouchi Aogami #1 150mm Petty (As above.)
Thank you very much for your time! I’ll look forward to hearing your responses…