Looking for a long petty / short suji

[iamromain]

Hey people, I am looking to add a new knife to my set. Out of desire more than necessity. Basically, I recently used some random knife that we call a 'filet de sole' in French, which essentially is a sujihiki that can bend a lot. I like the shape and using it, and I've also been thinking about a long petty for a moment now. I used to have a 150 r2 takamura that I offered to someone and didn't replace it (well, I did but by some victorinox offices). I LOVED it, from its shape to how thin the blade was.

So the brief is weird but simple: I'd like to find a knife that would be a long petty / short suji, between like 170 and 210 max. I am not a big fan of big curve and love blades that almost look like a triangle. Eg: I love Simon Maillet's knives. Another reference: I desperately digged into google to find this 180 Mazaki petty that is sold out everywhere.
But considering the particularity of the ask, the shape of the blade will be a 2nd tier criteria I guess.

Budget wise: under 200€ max would be nice. Oh and yeah I am located in Europe.

I know there are some long petty enthusiasts around here, so if anything comes to your minds please let me know!

Thanks

 

[GorillaGrunt]

Zakuri B1, Yoshimitsu Fugen White 1 are the ones I use. They’re shorter at the heel though, by triangle you mean a tall heel?

 

[Jovidah]

What do you intend to use it for?

And to save you a lot of time, if you really want something just like a French fillet knife... that isn't really been made by Japanese makers. Glestain has it, Misono has it, and you'll probably find it from Global and that's it.
K-Sabatier also has one in the 200 series made of one of the Swedish stainless steels, but I never used it, so I don't know if it's any good.

Japanese petties can come close-ish (for example Ashi tends to have relatively low blade height), but they're still noticably taller. But at least they make a 180 and a 210 petty, which most manufacturers don't. Mazaki petty would be significantly taller.

 

[iamromain]

What do you intend to use it for?

To use it as a petty. Not looking for a fillet knife ahah, but something that has a similar profile but in a japanese design.

Zakuri B1, Yoshimitsu Fugen White 1 are the ones I use. They’re shorter at the heel though, by triangle you mean a tall heel?

Thanks I'll check that. By triangle I meant almost a straight edge, not too curvy!

 

[Jovidah]

Yes, but what do you intend to use it for? Trimming meats? Trimming fish? Cutting fruits, citrus? Cutting vegetables like shallots? Do you want to use it for in-hand or board work? As an ersatz paring knife or as a clear 'in between' knife? It makes quite a difference since some of these things have completely opposite recommendations. For example for protein work I really prefer less blade height (like you see with a traditional French sole knife), but for board work it sucks and you'll want more blade height.

 

[YannR]

Konosuke HD2 180

 

[iamromain]

Konosuke HD2 180

Thanks Yann!

Yes, but what do you intend to use it for? Trimming meats? Trimming fish? Cutting fruits, citrus? Cutting vegetables like shallots? Do you want to use it for in-hand or board work? As an ersatz paring knife or as a clear 'in between' knife? It makes quite a difference since some of these things have completely opposite recommendations. For example for protein work I really prefer less blade height (like you see with a traditional French sole knife), but for board work it sucks and you'll want more blade height.

An in between knife yes. A do it all except breaking bones and cutting through hard stuff like butternut. I am not too specific in general, as to me a nice gyuto can do almost anything even in a pro kitchen, but especially less specific with this request as long petty are so rare that I wanted to just gather ideas before looking into the details of the few possibilities.

 

[Jovidah]

Thing is there's plenty of 'in between knives'. Virtually any knife maker will have a 150 petty in the lineup. When you go to 180 there's still - from the top of my head - stuff like Ashi, Mazaki, Heji, Fujiwara, Suisin, Tojiro DP, Sakay Takayuki, Tadatsuna, Konosuke, and probably quite a few others. But which one makes sense depends on your preferences.
If you step up to 210 petties the list grows a lot shorter, but generally speaking those are almost exclusively used for protein work.
The Mazaki you mentioned is on the taller side of the spectrum actually. The one with the lowest blade height is actually the K-Sab (they over both a 180 slicer and a 180 fillet knife), but I've never held, seen or tried either.