Masamoto ks petty

[Pig-pen]

I'm thinking about buying one. I have the 240mm gyuto and the 270mm suji, and I like the idea of completing the set. Does anyone have positive/ negative experiences with them?

 

[bkultra]

I own the same trio you are speaking of (240 gyuto, 270 Suji, and 165 petty). I have nothing bad to say about any of the knives... Infact they remain the most used ones I own. Some might prefer a stainless petty, but I have never seen a problem or difference cutting citrus with my carbon one.

 

[Pig-pen]

Sounds good, do you find the petty thin enough for butchery?

 

[bkultra]

Sounds good, do you find the petty thin enough for butchery?

Absolutely I mainly use the petty to trim and remove silverskin

 

[preizzo]

I used my petty for cleaning task(meat, fish).not good for acid veg or fruit because it loose the sharpness very fast.!

 

[Von blewitt]

I used my petty for cleaning task(meat, fish).not good for acid veg or fruit because it loose the sharpness very fast.!

I use it for everything, thanks Matteo

 

[Casaluz]

I own one and absolutely love it. It is nimble, thin, easy to sharp and a joy as much as the gyuto and sujihiki are. It took awhile to get one but I am really happy with it

 

[Pig-pen]

Well, that settles any reservations I have. Thank you all for your feedback. Cheers!