Hi Everyone,
The last time I posted I purchased a Shibata Koutetsu Bunka during lockdown, but since then I left my corporate job and decided to follow my passion and enroll in culinary school. I'm 3 months into a 15 month program and loving it so far.
After several Stages, I have wanted a petty knife when I need to be very very precise cutting smaller vegetables or herbs for garnishes. I ordered a Takamura HSPS Petty 150mm which arrived today, however, I'm not happy with the fit and finish and the handle doesn't feel great in my hand. There is a gap between the top of the tang and the handle material that runs all the way down the handle, and even with my small hands (I'm a 5'7'' male) the small Western handle did not feel comfortable. This Kato Nashiji Petty 150mm seemed like another good candidate (and a good deal), but I also wanted to check with the KKF brain trust to get some opinions.
Thanks!
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
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm
Do you require a stainless knife? (Yes or no)
No, but if going with semi-stainless I want stainless cladding and a less reactive steel like AS.
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional kitchen
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/chopping small size vegetables and finely chopped herbs (e.g. chives) where high degree of precision is required. Trimming meats.
What knife, if any, are you replacing?
None. I primarily use a 210mm gyuto and 185mm bunka.
Do you have a particular grip that you primarily use?
Pinch grip.
What cutting motions do you primarily use?
For a knife this size I'm comfortable using a push/pull or using the tip.
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 (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)?
Looks are not important - I don't want to pay extra dough for premium handle materials or a Damascus pattern.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Light knife, should be very thin, and height should be in the 30mm-35mm range.
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)?
Food release would be nice, although not sure how important this is with a petty knife given the relatively smaller surface area.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I want high edge retention so that I can get through a full day worth of prep with only a honing rod. I'm willing to sharpen 1-2 times per week.
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.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have a Shapton Glass 1k & Chosera 3k. I strop on CKTG Roo Leather with 1.0 micron Richmond spray.
The last time I posted I purchased a Shibata Koutetsu Bunka during lockdown, but since then I left my corporate job and decided to follow my passion and enroll in culinary school. I'm 3 months into a 15 month program and loving it so far.
After several Stages, I have wanted a petty knife when I need to be very very precise cutting smaller vegetables or herbs for garnishes. I ordered a Takamura HSPS Petty 150mm which arrived today, however, I'm not happy with the fit and finish and the handle doesn't feel great in my hand. There is a gap between the top of the tang and the handle material that runs all the way down the handle, and even with my small hands (I'm a 5'7'' male) the small Western handle did not feel comfortable. This Kato Nashiji Petty 150mm seemed like another good candidate (and a good deal), but I also wanted to check with the KKF brain trust to get some opinions.
Thanks!
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
Are you right or left handed?
Right handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
150mm
Do you require a stainless knife? (Yes or no)
No, but if going with semi-stainless I want stainless cladding and a less reactive steel like AS.
What is your absolute maximum budget for your knife?
$250
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Professional kitchen
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/chopping small size vegetables and finely chopped herbs (e.g. chives) where high degree of precision is required. Trimming meats.
What knife, if any, are you replacing?
None. I primarily use a 210mm gyuto and 185mm bunka.
Do you have a particular grip that you primarily use?
Pinch grip.
What cutting motions do you primarily use?
For a knife this size I'm comfortable using a push/pull or using the tip.
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 (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)?
Looks are not important - I don't want to pay extra dough for premium handle materials or a Damascus pattern.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Light knife, should be very thin, and height should be in the 30mm-35mm range.
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)?
Food release would be nice, although not sure how important this is with a petty knife given the relatively smaller surface area.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
I want high edge retention so that I can get through a full day worth of prep with only a honing rod. I'm willing to sharpen 1-2 times per week.
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.
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
I have a Shapton Glass 1k & Chosera 3k. I strop on CKTG Roo Leather with 1.0 micron Richmond spray.
