Peraonal favorite 150mm petty for the role?

[adam_Cullen]

Hello all!

I'm looking to expand my stage roll and add a longer/better preforming Petty and instead of starting the trial and error process of buying online and returning... why not crowd sourse!! Sooooo... what are y'alls favorites?? what have you been using in your rolls?? What features have you found to be the most beneficial??

Big debate im having is if I should do a simple Miyabi prep knife kinda thing or do some other knife from CK2G or some other merchant online.

Please let me know your thoughts and thank you in advance!

 

[GorillaGrunt]

I liked Masashi VS1 but I don’t know that he makes those anymore. Mazaki 180 certainly. Do you want it more for board work or in hand?

 

[Ochazuke]

150 petty is one of my favorite utility knives to have on the line at all times. I have three that I rotate in and out of my kit regularly.

- Gesshin Heiji semi-stainless - basically my all-purpose go to 150mm petty. Feels great in the hand. Great on stones. Edge retention is nice. The only downside is the spine can be a little thick when compared to the super thin, flexible western style petties. For my technique it works great though.

- Mizuno Tanrenjo blue #2 - light, thin, hard. It's very crisp and is one of the few knives that can actually make it through a whole shift with me without me feeling like I *have* to touch it up halfway through. It is iron clad, so not great for citrus. I like to use this one for garnishes in particular. It's really great for anything requiring precision.

- TF nashiji white #2 - I used to hate this knife. I still kind of do. When I first got it, it chipped a lot and the edge rolled often. But then I put a more conservative angle on it and now it's my beater. I abuse the crap out of this knife and I really love having a knife I can treat like garbage. With the right angle on it, this thing can get wrecked but still cut better than a lot of other knives getting the same amount of abuse.

I realize these aren't glowing endorsements and you'll probably get better mileage out of something more conventional like a Misono, but I really love working with these three. ymmv

 

[Tristan]

Camping this thread for carbon petty suggestions

 

[Choppin]

I absolutely love my 150 Toyama. I had an iron-clad, foolishly sold it, then bought a SS-clad.

 

[Sdo]

I absolutely love my 150 Toyama. I had an iron-clad, foolishly sold it, then bought a SS-clad.

Love mine too! IMO SS is better on a petty.

 

[Choppin]

Love mine too! IMO SS is better on a petty.

Totally agree… and otherwise they are identical.

 

[adam_Cullen]

I liked Masashi VS1 but I don’t know that he makes those anymore. Mazaki 180 certainly. Do you want it more for board work or in hand?

Board work mainly with a bit of versatility. Thats why I was looking at a 150mm instead of a 180mm. I have a 175mm bunka for most of my small station board tasks at the moment but feel my current 135 Petty is a bit too petite and small for a lot of board work I'd be doing at the new place.

 

[BazookaJoe]

I bought the 165mm version of this Hiragatake Tsuchime SLD petty 2 years ago:

Epicurean Edge: Japanese and European professional chefs knives

I liked it so much I bought the 180mm and 240mm gyutos as well. Unfortunately, the prices have gone up but they're still reasonable. I paid $139 for the 165mm and $146 for the 180mm in 2020. Got the 240mm last Nov during their big sale for $147!!!

 

[Qapla']

Board work mainly with a bit of versatility. Thats why I was looking at a 150mm instead of a 180mm. I have a 175mm bunka for most of my small station board tasks at the moment but feel my current 135 Petty is a bit too petite and small for a lot of board work I'd be doing at the new place.

What do you think of these? Throwing out some rather random ideas, as I'm not certain what sort of board work you seek to do with a petty that you can't do with your bunka?

https://www.chefknivestogo.com/mivgbu16.html (It's at Chef Knives to Go)

https://www.chefknivestogo.com/gibl2pe15.html (It's at Chef Knives to Go)

https://chefknivesjapan.com/products/kanjo-zdp189-petty-knife-150mm-micarta
https://www.korin.com/HTO-CDSA-165
https://www.districtcutlery.com/180mm-ashi-petty-stainless-steel-slicing-knife/

 

[tag98]

Have you considered a 150 gyuto? I recently picked up a tf mabs one and am loving it so far!

 

[adam_Cullen]

I bought the 165mm version of this Hiragatake Tsuchime SLD petty 2 years ago:

Epicurean Edge: Japanese and European professional chefs knives

I liked it so much I bought the 180mm and 240mm gyutos as well. Unfortunately, the prices have gone up but they're still reasonable. I paid $139 for the 165mm and $146 for the 180mm in 2020. Got the 240mm last Nov during their big sale for $147!!!

Oddly enough, this is the 135mm that I have in my kit currently! Fantastic little knife so far

 

[adam_Cullen]

Have you considered a 150 gyuto? I recently picked up a tf mabs one and am loving it so far!

I haven't really thought about tbh. Might be something to consider.

 

[adam_Cullen]

What do you think of these? Throwing out some rather random ideas, as I'm not certain what sort of board work you seek to do with a petty that you can't do with your bunka?

https://www.**************.com/mivgbu16.html (It's at Chef Knives to Go)

https://www.**************.com/gibl2pe15.html (It's at Chef Knives to Go)

https://chefknivesjapan.com/products/kanjo-zdp189-petty-knife-150mm-micarta
https://www.korin.com/HTO-CDSA-165
https://www.districtcutlery.com/180mm-ashi-petty-stainless-steel-slicing-knife/

The Kanjo looks perfect actually. To go further into detail.. ita less about doing board work and more about trying to have less knives out. This new place of mine is much tighter stations than my last kitchwn, so having an in-hand knife that can slice some and do some simple board work seems like a better investment than having 3 out on the station. Thats just my thought at least.

 

[GorillaGrunt]

I bought the 165mm version of this Hiragatake Tsuchime SLD petty 2 years ago:

Epicurean Edge: Japanese and European professional chefs knives

I liked it so much I bought the 180mm and 240mm gyutos as well. Unfortunately, the prices have gone up but they're still reasonable. I paid $139 for the 165mm and $146 for the 180mm in 2020. Got the 240mm last Nov during their big sale for $147!!!

I used to have this in 180 and forgot about it! Was an awesome knife. Also good is a 165mm in blue 2 sold as a “hiraki”, various OEMs and no idea who actually makes them. I think at least one is Tadafusa branded and Seisuke has one, etc. but it’s a fantastic thing to have in the kit

 

[DT74]

Watanabe pro, Bunkas can be fun in a similar way

 

[zizirex]

Takamura 150 petty red handle.
there is a lot more expensive knife, but I don't I could find anything that really better than Takamura.


the only con is that if you have a Sausage finger, the handle might be a little too small and the Yo handle is not for everyone.