130mm Petty vs. 150mm Petty

Discussion in 'The Kitchen Knife' started by Echotraveler, Dec 10, 2019.

Help Support Kitchen Knife Forums by donating:

  1. Dec 10, 2019 #1

    Echotraveler

    Echotraveler

    Echotraveler

    Active Member

    Joined:
    Apr 22, 2019
    Messages:
    37
    Location:
    Puerto Rico
    Hello guys,

    I work in a professional kitchen, and wonder which petty to get. Im infatuated with the Takamura migaki line, as i use the 21omm R2 Takamura Migaki on a daily basis and simply LOVE the thing...now i want to have the smaller brother. Not sure which size to get.

    On the one side, i like the 130mm because its more like a pearing, but on the other the 150mm could cover more bases. Id like to know your opinons on this debate 130mm vs 150mm

    thnx
     
  2. Dec 10, 2019 #2

    Illyria

    Illyria

    Illyria

    Well-Known Member

    Joined:
    Sep 25, 2016
    Messages:
    85
    Currently I find myself reaching for my 150mm petty more than a paring on most days, but it really depends on the kitchen and whatever my mise requires.

    If I could only choose one, I would go for the 150 petty and get a couple of cheapo victorinox paring knives to cover both ends.
     
    Echotraveler likes this.
  3. Dec 10, 2019 #3
    The 130 is 50mm too short while the 150 is only 30.

    I don't go smaller than 180 unless I'm topping strawberries and then it's a regular paring.
     
    Echotraveler, HRC_64 and CiderBear like this.
  4. Dec 10, 2019 #4

    Ochazuke

    Ochazuke

    Ochazuke

    Well-Known Member

    Joined:
    Aug 3, 2018
    Messages:
    263
    I guess I’m the opposite. You can do more the 150, but all the extra things you can do with the 150 you can also do with a gyuto. With the 130 it’s a lot easier to do in-hand work that is harder for a 150 or a gyuto.

    I would pick the 130.
     
  5. Dec 10, 2019 #5

    Ochazuke

    Ochazuke

    Ochazuke

    Well-Known Member

    Joined:
    Aug 3, 2018
    Messages:
    263
    In the end it’s just your preference. Go with what works for you.

    See if you can borrow similar sizes from your colleagues. People tend to let petties stray more than other knives.
     
    Echotraveler likes this.
  6. Dec 10, 2019 #6

    Corradobrit1

    Corradobrit1

    Corradobrit1

    Senior Member

    Joined:
    May 2, 2015
    Messages:
    1,826
    This is how I use my 130 TF petty too. I would use a 150 if I intended to do more board work, but a lot of petties don't offer much knuckle clearance. It all depends what you plan to do with the knife.
     
  7. Dec 10, 2019 #7

    Oui Chef

    Oui Chef

    Oui Chef

    Well-Known Member

    Joined:
    Oct 15, 2013
    Messages:
    109
    I vibe with this approach most. There's something about the shape and nature of some 150's I love. I think it started with a ginga w2 150 many moons ago. But its true what the others say, 150 is superfluous between 180 and 130 or a regular pairing. Still each to their own
     
  8. Dec 10, 2019 #8

    GorillaGrunt

    GorillaGrunt

    GorillaGrunt

    Supporting Member

    Joined:
    Dec 30, 2016
    Messages:
    847
    I had the 130, and a Ginga 120, and now use nothing smaller than a 150. Really a combination of personal preference and what’s best suited to your current task portfolio though.
     
  9. Dec 10, 2019 #9

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    7,900
    Buy a 150mm and through sharpening and chipping your tip you’ll have a 130mm in a couple of years anyway.
     
  10. Dec 10, 2019 #10

    Echotraveler

    Echotraveler

    Echotraveler

    Active Member

    Joined:
    Apr 22, 2019
    Messages:
    37
    Location:
    Puerto Rico
    ok let me tell you the actual use for this knife

    My current petty is 140mm, and only used during service for cutting marinated eggs, and thin avocado slices.

    Prep is done 100% with gyuto, and even in service, if i have to chop up some garlic or lemons....etc i grab the gyuto.

    The petty is used because of space and fast pace nature of service and plating.

    So im actually leaning towards 150m, as id actually love to use a 180mm now...which takamura doesnt make.
     
  11. Dec 10, 2019 #11

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    7,900
    I actually use the takamura hsps pro 150mm petty at work every single day. Great knife!
    140mm or 150mm is what you’re looking for if you’re doing in hand work.
    As far as I can tell the main advantage for a 165-180 is with butchering.
     
    Echotraveler likes this.
  12. Dec 10, 2019 #12

    zizirex

    zizirex

    zizirex

    Well-Known Member

    Joined:
    Jun 19, 2018
    Messages:
    162
    just go with 150, with on-hand work, hold your knife closer to the tip...
    the stainless is also very useful for working with acidic fruits
     
    Echotraveler likes this.
  13. Dec 10, 2019 #13

    Ivang

    Ivang

    Ivang

    Senior Member

    Joined:
    Jan 27, 2016
    Messages:
    395
    I use a 150 everyday, i also have a couple of smaller petties here and there collecting dust.

    I like my petties 150+ mm, stainless, and western handled if possible
     
    Echotraveler likes this.
  14. Dec 10, 2019 #14

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    928
    Takamura makes a 180mm Gyuto..
     
    Echotraveler likes this.
  15. Dec 10, 2019 #15

    Echotraveler

    Echotraveler

    Echotraveler

    Active Member

    Joined:
    Apr 22, 2019
    Messages:
    37
    Location:
    Puerto Rico
    Ive written to a couple of stores, and directly to Takamura for this...cause they are out of stock all over...

    I got an employee that wants one, and i really want to try it.
     
  16. Dec 10, 2019 #16

    M1k3

    M1k3

    M1k3

    Senior Member

    Joined:
    Jul 28, 2018
    Messages:
    928
    Oh wow, didn't realize it's out of stock.
     
    Echotraveler likes this.
  17. Dec 10, 2019 #17

    labor of love

    labor of love

    labor of love

    Senior Member

    Joined:
    Dec 15, 2011
    Messages:
    7,900
    The 180mm is nice. Good bang for your buck. Excellent for fruit.
     
  18. Dec 10, 2019 #18

    Benuser

    Benuser

    Benuser

    Supporting Member

    Joined:
    May 3, 2011
    Messages:
    5,943
    For board work better have a 180mm. Much larger contact area with the board, which results in increased edge retention.
     
    Echotraveler likes this.
  19. Dec 11, 2019 #19

    NO ChoP!

    NO ChoP!

    NO ChoP!

    Old Head

    Joined:
    Apr 11, 2011
    Messages:
    2,445
    Location:
    North Carolina
    A petty is for board work. A parer is for in hand work. To go 130mm to cover both will give a knife that just barely works for either. Skip it. Go 150mm or even 165mm and keep it on the board. Buy an inexpensive Victorinox or a Kyocera parer for the rare in hand work.
     
    Echotraveler likes this.
  20. Dec 11, 2019 #20

    Benuser

    Benuser

    Benuser

    Supporting Member

    Joined:
    May 3, 2011
    Messages:
    5,943
    And don't expect either to work for peeling if you're right-handed. Get a cheap Robert Herder Windmill instead. It has the appropriate inverted geometry for peeling: left face convexed, right one flat, edge off-centered to the right.
     
  21. Dec 12, 2019 #21

    Echotraveler

    Echotraveler

    Echotraveler

    Active Member

    Joined:
    Apr 22, 2019
    Messages:
    37
    Location:
    Puerto Rico
    I Might consider a robert heder windmills pearing...sounds like a good tool, my pearing gets dull so fast, but its a $4.00knife so...


    BTW i got a 150mm Takamura Migaki R2 Petty. Im glad to have this forum for reference, will keep you guys posted as i get to use it daily.
    This will be my Migaki Gyuto Partner, its personal thing to have the gyuto and petty from the same series, its sort of aesthetic. Also in this case satisfies my r2 steel feverish craving.
     
  22. Jan 7, 2020 #22

    TRPV4

    TRPV4

    TRPV4

    Well-Known Member

    Joined:
    Aug 10, 2019
    Messages:
    54
    Location:
    Hong Kong
    Is the 130mm migaki less of a laser because of the reduced heel height but 1.6mm spine?
     
  23. Jan 7, 2020 #23

    TRPV4

    TRPV4

    TRPV4

    Well-Known Member

    Joined:
    Aug 10, 2019
    Messages:
    54
    Location:
    Hong Kong
    And for quartering cherry tomatoes for salad, do people prefer the 130 or 150
     
  24. Jan 7, 2020 #24
  25. Jan 7, 2020 #25

    Chuckles

    Chuckles

    Chuckles

    Supporting Member

    Joined:
    Aug 20, 2012
    Messages:
    1,853
    At work 180 for me. Can’t see using a 130 much at all at work aside from opening packaging.
     
  26. Jan 8, 2020 #26

    gman

    gman

    gman

    Well-Known Member

    Joined:
    Oct 21, 2014
    Messages:
    200
    i have a 75 mm petty that i use mostly for garlic and cheese, but would also work for cherry tomatoes, and a 150 mm petty for random things i don't need a gyuto for, and a 90 mm paring knife for in hand work. 130 really seems like a no-mans land and either too big or too small to be useful for much.
     
  27. Jan 8, 2020 #27

    YumYumSauce

    YumYumSauce

    YumYumSauce

    Active Member

    Joined:
    Oct 5, 2019
    Messages:
    33
    Location:
    USA
    I love my 150mm ginga petty, I find it super useful on the line and at home. I dont do much in hand work which might suit the 130mm like others have said.
     
    TRPV4 likes this.
  28. Jan 10, 2020 #28

    jferreir

    jferreir

    jferreir

    Well-Known Member

    Joined:
    Mar 16, 2015
    Messages:
    61
    Surprisingly, I find myself reaching for the 130mm more often than the 150mm. When I need additional length, I typically use the 210mm.
     
  29. Jan 10, 2020 #29

    AT5760

    AT5760

    AT5760

    Well-Known Member

    Joined:
    Jan 2, 2019
    Messages:
    178
    Location:
    United States
    The few times I’ve tried to use my 130 for in hand work, I’ve managed to cut myself. So, I stick with my Wusthof 3” or 4” for in hand. The 130 feels pretty short for a lot of tasks and I could see myself buying a 180 gyuto or a tall 150 for smaller tasks around the house.
     
  30. Jan 10, 2020 #30

    LostHighway

    LostHighway

    LostHighway

    Well-Known Member

    Joined:
    Sep 19, 2016
    Messages:
    162
    Location:
    Minnesota
    I tend to prefer a 90 to 105mm parer for most hand work. A 150 will cover the tasks a small parer is too short for while still having enough length to act as small board knife (given adequate heel height or working at the edge of the board). I think there is a reasonable argument to make for a 165 or 180 in that same role but a 150 works well for me. The 120 to 135 range pettys usually feel either too short or too long in my hands.
     

Draft saved Draft deleted

Share This Page