Choosing a petty and a next knife

[Marios]

Hi all,

I am looking to get a new petty knife. I have a basic set for work that covers most of my needs and I am building one for home. Happy to splurge a little bit more for the home ones as they won’t be getting as much use. At work I have a 240 gyuto tsunehisa Ginsan migaki, an FKM 150mm and FKM 270 sujihiki. Sticking with the cheaper end knives here because my sharpening skills aren’t amazing yet and it won’t bother me as much to practice sharpening on them and potentially messing them up a bit. For home I have also a 210 okeya ginsan gyuto with hammered finish. Went a bit smaller there as it will be easier for my partner to use without feeling as intimidated. Now looking for a petty for home and maybe for what could be the next type of knife I could get. With the petty I could perhaps try a different type of steel? Could go up in budget a little and get a not an entry level knife? Kind of like the idea of a takamura, Nigara hamono, HATSUKOKORO KOMOREBI BLUE 1 DAMASCUS PETTY 150 and a few others that I like but some of them are 135mm mark and I feel like 150mm is the right size for me. Any other suggestions? Or thoughts on sizing?

Thanks,
M

 

[Nemo]

Fill out the questionnaire:

https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/
Copy & paste it into this thread.

 

[HumbleHomeCook]

Agree with @Nemo about the questionnaire. Also, checkout vendor With Knives. The owner is forum member @bsfsu. He's a former chef as well and has good budget friendly options.

https://withknives.com/

 

[Marios]

LOCATION
What country are you in?
Australia

KNIFE TYPE
What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Utility
Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Prefer Japanese but western is fine for the right knife

What length of knife (blade) are you interested in (in inches or millimeters)?

135-150mm preferably 150
Do you require a stainless knife? (Yes or no)
No

What is your absolute maximum budget for your knife?
$450 AUD

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.) vegetable, herbs, trimming meat breaking down poultry, gutting/ cleaning fish


What knife, if any, are you replacing?
Fkm 150mm utility
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
Pinch

What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Up/ down, slicing mainly

What improvements do you want from your current knife? If you are not replacing a knife, please identify as many characteristics identified below in parentheses that you would like this knife to have.)

Better aesthetics
Yes

Comfort
Yes

Ease of Use and Care
Happy to take care of the knife

Edge Retention (i.e., length of time you want the edge to last without sharpening)? Yes

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Synthetic at the moment
Do you sharpen your own knives? (Yes or no.) Yes

If not, are you interested in learning how to sharpen your knives?

Are you interested in purchasing sharpening products for your knives? (Yes or no.) Yes

SPECIAL REQUESTS/COMMENTS

 

[Marios]

I was also recommended Sakai kikumori sg2 150mm. Any thoughts?

 

[blokey]

I feel any of these would be nice, pettys are less affected by grind, as long as it is reasonably thin it is good
https://www.knivesandstones.com.au/collections/petty-utility