Need a Good Petty Knife

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JesusisLord

JesusisLord

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Troy, Ohio
Any Suggestions? Max I will spend is $200.

Edit: Size Under 150mm

I want Stainless Steel
 
Last edited:
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JesusisLord said:
Anything over 150 I will just use a Chef Knife.
Click to expand...
This is really the main argument against petties in any length IMO.
Personally I only really use petties with low blade height because they have some unique uses; since there's less blade that gets in the way they're better at butchering work, citrus supremes and other stuff where you want the blade to turn inside the product.
But there I still want >150.
<150 is IMO in that awkward zone where it's too short to be really more useful than a paring knife for board work or specialist work, but too long to still be just as good as a <100 paring knife.
 
Jovidah said:
This is really the main argument against petties in any length IMO.
Personally I only really use petties with low blade height because they have some unique uses; since there's less blade that gets in the way they're better at butchering work, citrus supremes and other stuff where you want the blade to turn inside the product.
But there I still want >150.
<150 is IMO in that awkward zone where it's too short to be really more useful than a paring knife for board work or specialist work, but too long to still be just as good as a <100 paring knife.
Click to expand...
Agreed
 
JesusisLord said:
Onions, tomatoes, and etc... Nothing big
Click to expand...
As @Jovidah intimidated, a gyuto works well for these.

I tend to use a petty for trimming meats or cutting citrus or small tomatoes.

My Akifusa SRS15 works well for this. Gesshin Kagero should also work well and seems to come with somewhat better fit and finish.

Be aware that the cladding is very soft. Expect scratches from your tea towel.
 
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Said it before, will say it again, Butch Harner makes a fantastic paring/petty knife. Stainless to boot, and under $200

1692451428651.jpeg
 
I only have 3 pettys with a fourth on the way so not a ton of experience with them. The one that gets used 95% of the time is a stainless JCK Natures VG10, I think it’s a 135mm

This is essentially our rough and tumble utility knife - if we need a couple of quick cuts, or slice open a pack of meat, etc. It’s the thickest among the other pettys and likely the least performant in terms of pure cutting ability, but my wife loves the heck out of it likely because it’s the cheapest and toughest knife on the rack. She uses it for practically everything - from cutting apples to entire watermelons. The VG10 holds a good but not great edge for ages which is perfect for this application.

I have a Y Kato stainless-clad AS 150mm that’s much thinner which I grab when I need to slice up flank steak - it’s pretty awesome for high angle pull cuts through protein. It’s definitely much more delicate than the JCK though. It looks quite striking once the edge takes on a very dark patina.

https://carbonknifeco.com/products/kato-as-kurouchi-petty-150mm
https://japanesechefsknife.com/collections/jck-natures-blue-clouds-series
 
FWIW unless you're intending to start a collection of petties I do think it's sensible to grab a stainless one, since I always find that the stainless ones see the most use for me... probably because a significant part of their use is fruit work such as citrus.
 
Rangen said:
If you want a true laser, Takamura is hard to beat, especially in SG2.

However, the stainless petty I reach for most often is a VG-10 Hattori with some sort of Corian-like handle.
Click to expand...
I think another strong contender in the <200 category is Ashi / Gesshin Ginga. But admittedly I'm biased towards them because I'm partial to petties with low blade height.
 
Jovidah said:
I think another strong contender in the <200 category is Ashi / Gesshin Ginga. But admittedly I'm biased towards them because I'm partial to petties with low blade height.
Click to expand...
If looking at Ashi knives, consider a 180mm gyuto, which is basically a "big" petty. The wa handle one is probably closer to 170mm (western handle is a true 180mm) putting it at long petty length, and the heel height is enough for board work but still quite shorter than most gyutos, giving it a slim profile that's somewhere in-between a slicer and normal gyuto. I had a 150mm petty for a while and my Ashi 180 gyuto completely supplanted it.
 
I have a Sukenari 165mm R2 hairline petty. I've lusted after a konosuke, but each time I use the Sukenari it makes me wonder how the kono could be better than this?
 
One more point quite essential to me: the handle's size. A lot of great pettys I have hardly get any use because their handle are about as thin as a pencil, and a petty is the only knife I use a hammer grip with. Believe me, I have small hands. The most comfortable is strangely the blocky looking Nogent. Another reason to favor larger sizes, say 180mm, as they usually come with more or less normal handles.
 
instantramen said:
If looking at Ashi knives, consider a 180mm gyuto, which is basically a "big" petty. The wa handle one is probably closer to 170mm (western handle is a true 180mm) putting it at long petty length, and the heel height is enough for board work but still quite shorter than most gyutos, giving it a slim profile that's somewhere in-between a slicer and normal gyuto. I had a 150mm petty for a while and my Ashi 180 gyuto completely supplanted it.
Click to expand...

This. My Gesshin Ashi 180 stainless yo-gyuto is probably the most used knife at home. It’s 39mm tall which I find more than enough for board word but still quite nimble for other petty duties.

I also have a 170 Ashi stainless wa handled petty but that one only gets used for peeling and slicing / supremeing fruit.
 
JesusisLord said:
Any Suggestions? Max I will spend is $200.

Edit: Size Under 150mm

I want Stainless Steel
Click to expand...
I made my decision. I think I want more of a paring knife with a Japanese look because too big of a knife I will just get out a Chefs knife.

I decided to go with

Miyabi Paring Knife, Stainless Steel, 3.5-inch​

https://www.amazon.com/gp/product/B00BX2VXLY/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
I know the complaints about how Overpriced they are, but I like the Damascus design and SG2 steel.
 
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