Northwoods
Member
My wife wants me to buy a new petty, and I'm looking for some suggestions. Background: last year I bought a Takamura VG-10 petty for our home. It has become a favorite of hers and she requested that I buy another or a similar knife to use at our cabin (we have a small cabin we built ourselves, but we don't stop cooking seriously when we are there- if anything it is a place for extra culinary toys like a smoker and wood fired grill). We love its great edge, slim blade profile, lack of bolster, fit and finish, light weight, and that its length allows it to do everything a western paring knife can do and more. I'd love to try a petty with a wa handle, but am open to a western handle. We use it as a prep/paring/utility knife, mostly handwork and light slicing on the board. More intense work gets turned over to bigger knives. We are both left handed. We own both stainless and carbon knives, and I sharpen all our knives.
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Petty in the 130mm range
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 130mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $150
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.) Slicing/trimming vegetables and fruit, trimming herbs and the like
What knife, if any, are you replacing? Net new acquisition
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) A pinch or finger point (the latter on this type of knife most commonly)
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.) For this knife, slicing and handwork
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.) I bought a Takamura VG-10 Petty last year and it has become my wife's favorite knife, and I enjoy it as well. It is sharp, easy to use, with a thin profile we both enjoy. We are looking for a similar knife for our cabin.
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)? I like pretty knives, but function is first.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I want a light, nimble knife that sits cofortably in the hand for short periods of time
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)? For this type of knife, I value the ability to make precise, fine cuts.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I enjoy sharpening. I like an edge that can hold up to use, but I'm not a pro.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
LOCATION
What country are you in? USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Petty in the 130mm range
Are you right or left handed? Left
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle? Japanese
What length of knife (blade) are you interested in (in inches or millimeters)? 130mm
Do you require a stainless knife? (Yes or no) No
What is your absolute maximum budget for your knife? $150
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.) Slicing/trimming vegetables and fruit, trimming herbs and the like
What knife, if any, are you replacing? Net new acquisition
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) A pinch or finger point (the latter on this type of knife most commonly)
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.) For this knife, slicing and handwork
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.) I bought a Takamura VG-10 Petty last year and it has become my wife's favorite knife, and I enjoy it as well. It is sharp, easy to use, with a thin profile we both enjoy. We are looking for a similar knife for our cabin.
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)? I like pretty knives, but function is first.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)? I want a light, nimble knife that sits cofortably in the hand for short periods of time
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)? For this type of knife, I value the ability to make precise, fine cuts.
Edge Retention (i.e., length of time you want the edge to last without sharpening)? I enjoy sharpening. I like an edge that can hold up to use, but I'm not a pro.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.) Yes
Do you sharpen your own knives? (Yes or no.) Yes
SPECIAL REQUESTS/COMMENTS
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