Long Petty/Short Slicer Recommendations

[Captain Sensible]

180-210mm range, what do you lovely people have for me? Seems to be somewhat of a rare creature to find in the wild. Open to steel type etc. and I am reasonable at sharpening on stones.

Thanks in advance

 

[HumbleHomeCook]

I'd recommend filling this out and including it:

https://www.kitchenknifeforums.com/threads/the-which-knife-should-i-buy-questionnaire-v2.12791/

 

[Benuser]

A bit boring, but very practical: was looking for a stainless petty, reasonably priced, as petties have a short life. Founnd the Misono 440 series 180mm long petty with a normally sized handle, $120. An eternal problem: with the only knife where I really care about it, the handle usually is far too thin to be comfortable. Not so with this one.
Right biased, but for left-handers available with truly inverted geometry as well, with a premium of 15%.
The larger size compared to other petties makes the contact area with the board much greater — tip and heel area being the same — which results in a better edge retention and much less sharpening.
The 440C steel is forgiving, has some serrious bite and is still surprising easy to sharpen. No deburring problems, burrs popping up or wire edges. Fit&Finish remarkably good at this price level. I don't like Misono's factory edges: weak and overly convexed by excessive buffing. Get rid of the factory edge, respect the geometry (don't recenter the edge) thin it a bit behind the edge and enjoy a no-nonsense knife.
https://japanesechefsknife.com/products/misono-440-series-slicer-knifeP.S. I should indeed have suggested you to use the questionnaire.

 

[stringer]

I have an ashi ginga 210 in swedish stainless. It makes a great silverskin slayer. And any kind of protein trimming job that won't see board or bone contact.

 

[Captain Sensible]

I have an ashi ginga 210 in swedish stainless. It makes a great silverskin slayer. And any kind of protein trimming job that won't see board or bone contact.

Yeah, that's a really nice knife, unfortunately out of stock as far as I can see

 

[Captain Sensible]

LOCATION
What country are you in?
UK


KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Long Petty/Short Slicer

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa

What length of knife (blade) are you interested in (in inches or millimeters)?
180+

Do you require a stainless knife? (Yes or no)
Open

What is your absolute maximum budget for your knife?
Open



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.)
Veg, light meat/fish

What knife, if any, are you replacing?
None, gap in the repertoire

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.)
Home ninja

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.)
n/a

Better aesthetics (e.g., a certain type of finish; layered/Damascus or other pattern of steel; different handle color/pattern/shape/wood; better scratch resistance; better stain resistance)?
n/a

Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
n/a

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)?
n/a

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



KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Edge grain

Do you sharpen your own knives? (Yes or no.)
Yes

 

[Rangen]

This thread may be useful: Wake Up Little Suji: Show your Suji Petty knives!

 

[Qapla']

180-210mm range, what do you lovely people have for me? Seems to be somewhat of a rare creature to find in the wild. Open to steel type etc. and I am reasonable at sharpening on stones.

Thanks in advance

If it's too rare to find locally, then have you considered contacting any UK'ish makers about having one made?