Petty Differences: What's Your Favorite Petty Knife?

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DitmasPork

DitmasPork

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What your favorite petty?
Grabbed a few over the years. Current stash below, my preference is leans wa, carbon, 150mm or under, 28–32mm suits me fine height-wise—the Yoshikane SKD gets a lot of work when feeling like stainless or traveling, and a Mac Pro (not shown) is my beater.

L to R: Gesshin Uraku, Simon Maillet, Konosuke MB, Mazaki, Takada, Shihan, Yanick Puig, Yoshikane
FD8D444A-B4F4-4370-B1A5-2AC2453A8FE2.jpg
 
A few years ago, I sold a Shihan petty. Just recently bought it back and have no idea why I sold it (chalk that one up to a lesson learned about thinking "it's only a petty..."). He makes a damn fine petty! Cue the pitchforks--it's a 165mm not 180mm though :)
 
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McMan said:
A few years ago, I sold a Shihan petty. Just recently bought it back and have no idea why I sold it (chalk that one up to a lesson learned about thinking "it's only a petty...". He makes a damn fine petty! Cue the pitchforks--it's a 165mm not 180mm though :)
Click to expand...
Picked up my Shihan petty from Strata, with the old logo, very nice in-hand feel, the 52100 super easy to sharpen.
 
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great topic

these are my current ones:

Ashi 170 stainless
Mostly in-hand fruit peeling and dicing / supremes. I’ll probably trade this for a 150, but the extra length is useful for mangoes and big oranges. I prefer this to any paring knife. Also silverskin trimming. Wa handle, 29mm tall.

Heiji 190 semistainless
Dedicated small slicer. The thicker grind is really geared for that. Also fun to polish. 33mm tall.

HSC 180 stainless
Just a great all-rounder. Starts 2.5mm thick at spine and 34mm tall. Great utility knife.

I also like my petties shorter at the heel, 28-34mm. If I need anything taller I’ll just grab a gyuto or nakiri.
 
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My current main petty knife is the Zanmai Pro (AUS-8) 150mm.
 
I split between a 210 JNS y tanaka dama and a 165 kobayashi. The 165 is a decent, acid resistant suji style. The other is technically a gyuto but it’s tiny.
 
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I've used and owned a fair amount of mid-length knives but in all honesty ever since I learned how to properly use a gyuto they don't see a ton of use for me.
For board work I think a gyuto is always better. For peeling I generally use speed peelers, and otherwise a paring knife. For in-hand work the extra length just gets in the way IMO, especially when doing coring and other stuff that uses the tip.

That basically leaves protein work (boning, trimming) and citrus supremes. But in all honesty a western fillet knife does those jobs pretty much just as good.

Either way I prefer 180/210 with specifically low blade height. But it'll always remain an underused knife category for me.
 
I don't do much in-hand work so I really enjoyed my Mazaki W2 migaki petty. It had a great feel due to the thickness out of the spine and taper, the reactivity was probably the only downside -- perhaps the KU wins out there. I only sold it as I mostly prefer a 180mm gyuto for small tasks now.
 
I’ve a 180 Mazaki petty, lovely knife, but probably my least used petty—mainly because the length is too similar to the 225 gyutos I typically have on the cutting board.
 
My smaller knives:

Petties-019231.jpg


Left to Right:

Yanick 150mm -- 135Cr3 -- Billed as a honesuki more than a petty. Double bevel. I just received it and haven't put it to work yet.

Milan 190mm -- Apex Ultra -- a bit large for a petty? More of a small gyuto? But damn it's one hell of a cutter, I reach for it a LOT now.

The Nine 180mm -- Blue #1 -- Received recently, haven't had a chance to use it much yet.

The Nine 145mm -- Blue #1 -- Billed as a honesuki more than a petty. Double bevel. Really quite nice for smaller tasks, in addition to chicken duty.

Regarding the Yanick and Nine honesukis, I haven't reached out to the makers to try and ascertain what the differences might be from a regular petty. Anyone care to enlighten me?

My guess would be profile is flatter than they might otherwise forge, and possibly heat treat might be more conducive to hitting bone (i.e. lower HRC)?
 
I did not have all that many petty knives and we only have 150 Yoshi SLD right now. I must be honest that I like 180 petty that is thin, nimble and not extra tall (because I have little 195, 55 tall gyuto from Bryan that does the job there). I still miss the 180 single bevel Ittetsu petty I used to have. I may get a 180 petty eventually (and maybe make myself one - if I ever start making knvies again, I hope I will).
 
I only have one, the Markin in S390, and I don't envision ever needing anything else....
For most work (home kitchen) I use a gyoto or a peeling knife, yet I find that I'm using the Markin a lot lately
 
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MarcelNL said:
I only have one, the Markin in S390, and I don't envision ever needing anything else....
For most work (home kitchen) I use a gyoto or a peeling knife, yet I find that I'm using the Markin a lot lately
Click to expand...
Your grandchild probably need to deal with sharpening it one day
 
I’m petty…
This 138mm TF lives on the side of my fridge. Gets used almost daily
IMG_1387.jpeg

These live in my drawer.
IMG_1397.jpeg

Misono carbon 150mm
HAP40 “ Honesuki” 150mm
Myojin 165mm SGII
Troopah Vanadis 8 175mm
HVB 205mm B1 WH
Shigeharu 205mm yanagi
Zakuri AS 210mm
 
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