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Thread: Opinion: Petty/Paring Knife (Budget $100)

  1. #1

    Question Opinion: Petty/Paring Knife (Budget $100)

    Hi guys.

    Some of you helped me purchase a great chef's knife. I ended up going with the Suisin INOX Western 210mm Gyuto.

    I love it so much that I now realize I need a petty / paring knife. First, are these knives one-in-the-same?

    If so, I would like to go with a good brand that is on par with Suisin, as I'd like to try a different knife, to broaden my horizons.


    Do any of you have any recommendations?
    I'm looking to spend about $100.


    Thanks, Sleekay

  2. #2
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    Quote Originally Posted by sleekay View Post
    I love it so much that I now realize I need a petty / paring knife. First, are these knives one-in-the-same?


    Thanks, Sleekay
    Petty is usually around 150mm to 210mm, can be used for almost any task, in-hand or on board. Paring is short, typically for in hand work and small, fine detail work.

  3. #3
    Senior Member eaglerock's Avatar
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    I have the Tanaka blue steel petty and it is very good. gets super sharp and stays sharp forever.

    F&F wasnt the best but it is cheap and good !!

  4. #4
    Petty is usually around 150mm to 210mm, can be used for almost any task, in-hand or on board. Paring is short, typically for in hand work and small, fine detail work.
    Thanks! Then I'm definitely looking a petty, 150mm (approx.).

  5. #5
    I have a Tanaka 150 blue damascus petty and it's a terrific knife.

  6. #6
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    Quote Originally Posted by Mike9 View Post
    I have a Tanaka 150 blue damascus petty and it's a terrific knife.
    Also have one of these in 165mm.

  7. #7
    Thanks for the responses - is this the knife you guys are talking about: Tanaka Petty

  8. #8
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    Mine is wa-handled, blue 2 steel. Looks like this.
    Are you wanting carbon or stainless, wa or western handle? Take a look at the FuRinKaZan from JCK, or the Misono Swedish Carbon.

  9. #9
    Senior Member Crothcipt's Avatar
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    Ya can't go wrong with that Tanaka. Got mine from 330 mate. Have had it since Feb. and is pretty much used all the time. Prob. the sharpest knife I own. It takes to sharpening too.



    Pic after mhenry rehandled it. from the freebie thread.
    Chewie's the man.

  10. #10
    Honestly, I think a paring knife is way more useful than a petty for me. The only things I can think of that I can't do with a gyuto (easily, at least) are in-hand tasks such as coring strawberries, coring tomatoes, peeling, etc. If it were up to me, I'd rather have a small gyuto (like your 210) and a paring knife than a small gyuto and a petty, which overlap too much.

    The only reason I'd get the petty over the paring knife if I were you is if you're deboning a lot of chickens or working with meats with silver-skin. A paring knife isn't great for that stuff, and a 150 petty would be a good knife in that case since you can also do some paring knife tasks with it (albeit, less easily IMO).

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