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Thread: budget 210mm petty/suji

  1. #11
    Canada's Sharpest Lefty Lefty's Avatar
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    Just get the Misono Moly Gyuto. Mine has a heel height of a whopping 41mm! I'm kidding about the rec, but I do love mine.

    Meh, there are lots of good 210 sujis to be had. Have fun!
    09/06

    Take a look around at: www.sharpandshinyshop.com

    Email me at: tmclean@sharpandshinyshop.com

  2. #12
    Senior Member
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    The site that sells chef knives has a nice takeda 210 petty which i've been eyeing. A little over at $250 but that has $50 discount so not bad all in all.

  3. #13
    Senior Member Chefdog's Avatar
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    A question for those of you who use and are proponents of the 210 petty:
    If space wasn't an issue, would you use a 150mm petty and a 240-270 suji instead? Or do you find the 210 to be just that handy in its own right?
    I can see it being a useful utility knife for citrus, shallots, etc. but I have a hard time seeing it being used as a suji. To me even a 240 makes a much more efficient slicer. I'm not tryin to rain on the parade, just lookin for some insight.
    Thanks.

  4. #14
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    Well this will be for citrus, dicing berries and fruit, and things of that nature and when I snag another night time line gig it will be my line knife.

  5. #15
    Senior Member stevenStefano's Avatar
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    Quote Originally Posted by Chefdog View Post
    A question for those of you who use and are proponents of the 210 petty:
    If space wasn't an issue, would you use a 150mm petty and a 240-270 suji instead? Or do you find the 210 to be just that handy in its own right?
    No for me personally. Before I got one I was really unsure if I'd ever use it and it quickly became probably my most used knife. It's a sorta unique one, good for so many different things. I use a 270 gyuto and a 210 suji all the time

  6. #16
    Senior Member Chefdog's Avatar
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    Thanks for the input guys. It's educational to hear how people put together their kit and what they're using most.

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