I realized I don't have enough petties, nor a petty I really like in any size. After searching the forum, I found some common themes for 150 mm suggestions, but not so many recommendations for 180 mm petties, so... what should I get? I want a "pointy" sujihiki-like petty rather than a mini-gyuto. I prefer carbon, probably something pretty thin, at least at tip and edge... thinking of using it especially for trimming meat and maybe some larger fruits/vegetables. I generally prefer knives that are more towards the hand-made end, less excited about stamped blades, but open to anything really.
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
180 mm petty/sujihiki
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
180 mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Any but nothing crazy
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
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.)
Trimming meat, some fruit/vegetable
What knife, if any, are you replacing?
None
...
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)?
Probably thin, at least at tip and edge. Not flexible, or not much.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not a critical factor... retention is always nice, but easy to sharpen is nicer.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood end-grain and Hasegawa
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I've seen Ashi Ginga and Mazaki recommended... open to these or others. Let me know your favorites and why. Thanks!
LOCATION
What country are you in?
USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
180 mm petty/sujihiki
Are you right or left handed?
right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
180 mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Any but nothing crazy
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
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.)
Trimming meat, some fruit/vegetable
What knife, if any, are you replacing?
None
...
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)?
Probably thin, at least at tip and edge. Not flexible, or not much.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Not a critical factor... retention is always nice, but easy to sharpen is nicer.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Wood end-grain and Hasegawa
Do you sharpen your own knives? (Yes or no.)
Yes
SPECIAL REQUESTS/COMMENTS
I've seen Ashi Ginga and Mazaki recommended... open to these or others. Let me know your favorites and why. Thanks!