Any thoughts on a petty?

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heirkb said:
I'm pretty new to all this kitchen knife stuff. I recently migrated over from the straight razor forums.

I want to start with a gyuto and petty for now. I figure that I don't slice enough meat or fish to justify a suji or yanagi. And I won't need a honesuki/hankotsu since a petty can probably handle any minor chicken boning, right?

So I have the gyuto figured out and now I need help with the petty. I'll write my thoughts and then maybe you guys can give me some feedback. I figure I could pick up a cheaper, smaller petty like a Carbonext, Fujiwara FKM, or something like that. My gyuto will be carbon, so I'd like to try something stainless/semi-stainless for the petty since I haven't tried any Japanese knives, yet. The other option for the petty in my mind is to go for something really nice. The options I've thought of are 210mm Konosuke HD or 210mm Suisin Inox Honyaki. I haven't tested enough to know what I like or don't like, but I figured that given the high praise both these lines get (Konosuke HD and Suisin Inox Honyaki), it'd be a pretty safe bet if I ended up choosing one of them. What do you guys think? Would it be worth it for me as a newbie to pick up one of the two more expensive knives or should I wait and experiment with a few cheaper ones?
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I think that you should experiment and wait for the cheaper one. These days you need to be more practical. :D
 
:evilgrin: Na, you should do what I did and get a Mr. Tanaka Damascus 150 with desert ironwood handle and mosaic pins. Why mess around?

tanaka_petty_150.jpg
 
Go for the big league:

Bill Burke (Price: High)
http://www.epicureanedge.com/shopexd.asp?id=88201

Devin Thomas (Price: High - medium)
http://www.devinthomas.com/photoGallery.cfm?id=B0A9B0B1-1D09-2E94-8F240EC68F1B9D8D

Pierre Rodrigues (Price: medium)
http://t2.gstatic.com/images?q=tbn:ANd9GcRAZa41vdVW7jXIQDO9WINJv0THvCkXpZEVGZ_JkS0Yp-r8NQpl&t=1


Or try out one of the newcomers in the vendor section here at KKF

All the makers will make custom (you name what you want).

Prepare for some waiting time, at least 1 year :)
 
i bought a moritaka 150mm petty and it's a great little knife. the sad part is, that i love my moritaka 240mm gyuto so much that it rarely gets used. i even installed a magnetic rack right above my chopping board so i could switch easily when i have small tasks, but it never seems to happen!
 
I just picked up a Sakai Yusuke 150mm.... its a pretty damn good blade for the money. Same class as a Konosuke or Tadatsuna, just less money.....
 
No Chop,
I've heard similar sentiments about the Sakai Yusuke before.
They must be great knives.
 
I do have one complaint.... with the pettys, the kanji is painted on. Not a fan at all of this; but as a Konosuke owner also, I would tell you in every other aspect, it is just as nice, maybe even better. (Where the tang enters the handle is perfect; no glue, exact size cut-out; very seamless--unusual) Often the blonde ferrule is available as well, which is a neat option....
 
NO ChoP! said:
I do have one complaint.... with the pettys, the kanji is painted on. Not a fan at all of this; but as a Konosuke owner also, I would tell you in every other aspect, it is just as nice, maybe even better. (Where the tang enters the handle is perfect; no glue, exact size cut-out; very seamless--unusual) Often the blonde ferrule is available as well, which is a neat option....
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Where do you buy these Sakai Yusuke knives? I have a petty on order, but I'm looking for a cheaper but still nice knife for someone else and maybe these would work for that. I know Fujiwaras are another option.

EDIT: These are the ones labeled "Swedish stainless" from bluewayjapan? I didn't see any mention of Yusuke on his auction titles, though. Just the city name Sakai.
 
heirkb said:
Where do you buy these Sakai Yusuke knives? I have a petty on order, but I'm looking for a cheaper but still nice knife for someone else and maybe these would work for that. I know Fujiwaras are another option.

EDIT: These are the ones labeled "Swedish stainless" from bluewayjapan? I didn't see any mention of Yusuke on his auction titles, though. Just the city name Sakai.
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here
http://stores.ebay.com/bluewayjapan
if you read the description of the knives it says the brand is Sakai yusuke, for the ones we discuss here.
Yesterday I grabbed a 210mm White 2 Suji to use as petty too.
 
Thanks. I don't know how I managed to miss the obvious category "Brand", where he writes Sakai Yusuke. :rolleyes2:
 
Kyle said:
does anyone have any experience with the debas that blueway sells? I'd like something to start with a cheap one to figure out if I'll actually use it and this certainly fits the budget I'm thinking!
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No, but Brandon from FF always recommends the Hon Kasumi deba from Epicurean Edge and it is under $100...check it out.
 
tgraypots said:
How about the Hon Kasumi usuba? Any thoughts on that?
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Seems to be hit or miss. I got the lefty version of it just to try single bevels. Grind is far from perfect, uneven on the holow back and a big overgrind on the heel.
 
Kyle said:
I know this thread is about pettys but does anyone have any experience with the debas that blueway sells? I'd like something to start with a cheap one to figure out if I'll actually use it and this certainly fits the budget I'm thinking!

http://cgi.ebay.com/Japanese-SAKAI-...783?pt=LH_DefaultDomain_0&hash=item588d6114a7
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i bought one of these recently and am very pleased with it for the price.

http://cgi.ebay.com.au/Japanese-YAM...638?pt=LH_DefaultDomain_0&hash=item2eb4a3c656

the handle is nice for a cheap knife, but the ferrule is plastic. has a really nice kuro-uchi finish and the blue steel is very reactive and builds a patina quickly. oob edge is average, but that's expected with a $60 knife. the blade road in the pictures looks a bit uneven but mine was much better.
 
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