Advice needed: Do I need a really small knife?

[NJDJ]

First, I am new to Japanese knives, and knives in general, and would like some guidance from the group. I will say that I typically like to use smaller knives and feel more comfortable with them. Hence, I very recently ordered 165 mm Nakiri and a 150 mm petty. I am a home cook who does a lot of vegetables. I think those sizes will work out very well for me handling wise. I am also considering adding a very small (80 mm) paring knife. That said, the very small knifes do not seem to be offered by retailers very much. Are they more of a Western thing? I am even wondering if perhaps I am being too much of a newbie in my desire to obtain a very small knife? Perhaps using my 150 mm for the tasks that I would use the very small pairing knife is the way to go? I had imagined using the very small knife for coring strawberries and peeling fruit and such. What advice does the group have? Should I get a very small knife or suck it up and use the 150 mm for small tasks like a big boy?

 

[Choppin]

I saw your other post mentioning you grabbed a 165 nakiri and 150 petty by Watanabe. Two fantastic knives, congrats!

IMO, Watanabe's petty is too tall at the heel (35mm?) for comfortable in-hand work like peeling and coring fruit. It's also a bit beefier than I prefer for these tasks. More like a mini-gyuto. It's fantastic for a series of other uses though.

For in-hand work I like a petty that's thinly ground, shorter at the heel (28-30mm) and 135-150mm long (the length is useful for peeling larger fruit like mangoes and oranges). Ashi 150mm stainless is a good one (or this guy for less $ Masakane Vintage SK Petty 150mm Ebony Handle (No Bolster)). I prefer something like that than a 80-100mm paring knife. Just feels more comfortable and versatile to me.

But that's me. There are dozens of threads here discussing paring / petty preferences, and everyone has their own. The only was is trying different knives and seeing which one you like.

The good news is that solid paring and petty knives can be found for not much $. Since you already have a 150 petty, maybe try a l'Économe, Robert Herder or Gesshin parer and see how it works for you.

 

[NJDJ]

Thanks for such a comprehensive reply @Choppin !

 

[HumbleHomeCook]

For sure abuse the forum search function. You'll find and get to read many diverse thoughts.

But, for in-hand work like you described, a western-styled paring is probably best. But that doesn't mean you need a fancy one. They see largely light work and little board contact.

I would sincerely start here:
https://www.amazon.com/Victorinox-S...ictorinox+paring+knives&qid=1686176242&sr=8-3
See how much you use it. If it's a lot, then sure, consider upgrading just for the sake of happiness. If it's only every now and then, you're covered and for very little money. You can bet, that Vic does a LOT of work in pro kitchens.

 

[Justinv]

I also like using smaller knives. You can do a lot with the 165 Nakiri and you don’t need a large gyuto. Personal preference. A Nakiri, Santoku, or short Gyuto are fine for most home tasks and let you use a smaller cutting board for easy cleanup and less counter space. Shorter are more nimble, particularly with the tip.

 

[HumbleHomeCook]

I also like using smaller knives. You can do a lot with the 165 Nakiri and you don’t need a large gyuto. Personal preference. A Nakiri, Santoku, or short Gyuto are fine for most home tasks and let you use a smaller cutting board for easy cleanup and less counter space. Shorter are more nimble, particularly with the tip.

As another short knife fan, I should also point out the versatility of the heel of a knife. Great for a lot of in-hand tasks like plucking the germ out of garlic.

 

[Justinv]

In true KKF spirit, if you are unsure if you need a knife you definitely must buy it. A paring knife is the ideal choice for opening boxes of knives you receive. Definitely essential.

 

[Justinv]

In all seriousness, paring knives are useful but not necessary frequently used. As HHC suggested get a cheap one. If you want to spend more Mac, Akifusa, Robert Herder, Shun are popular choices around here. Harner is often mentioned for a custom maker.

 

[KenjiF]

I have 2 western 90’s and once I started using Japanese knives they only got used to open boxes till I got a Kiridashi and now are on the ‘guests’ magnetic knife strip… I have a thin 150 masakage I’ll use for small fruits or for cocktails etc…

 

[Keith Sinclair]

For coring strawberries & peeling small things like kiwi fruit small knives are good like a petty or paring knife. 150 is little long for coring strawberries. Small petty with pointed tip good. Use this 130.