Petty Help

[chrisafix23]

LOCATION
United States. In California.


KNIFE TYPE
Looking for a petty knife to cut some fruit such as apples, mangoes and strawberries etc.

Are you right or left handed?
left

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Either is fine

What length of knife (blade) are you interested in (in inches or millimeters)?
I'm not too sure on this one. But I'm thinking less than 150mm.

Do you require a stainless knife? (Yes or no)
Yes. I've been using a ginsan nakiri and the steel has been great so I'd like to stay with ginsan unless someone recommends something better without breaking the bank.

What is your absolute maximum budget for your knife?
200$

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: Cutting fruit and small veggies


What knife, if any, are you replacing? None

Do you have a particular grip that you primarily use? I use pinch but wont be using that for petty. I cut mangoes in hand for example.

What cutting motions do you primarily use? push cut

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Bamboo

Do you sharpen your own knives? Yes

Are you interested in purchasing sharpening products for your knives? (Yes or no.) No


SPECIAL REQUESTS/COMMENTS
I've been eyeing these three. I'd like to hear feedback/recs. TIA.

https://www.chefs-edge.com/collecti...igaki-petty-130mm?_pos=9&_fid=f343e7bb3&_ss=c

https://www.echefknife.com/products...t-steel-petty-utility-japanese-chef-knife-4-7

https://homebutcher.com/collections...ucts/hatsukokoro-hayabusa-silver3-150mm-petty

 

[Nemo]

Welcome to the forums. It's traditional to post an intro thread in "New Member Introductions".

Please don't post links in your first half dozen posts. It drives the spam filter nuts.

 

[plantgainz]

To cut stuff on board you will be better served with a mini bunka or tall petty or a 180 petty to have your hand off the board.

 

[Bret Koesser]

@plantgainz I agree with you, but it was not mentioned as a requirement to cut on the board. When I think about a petty knife, I think utility knife where it may be used on a board or to cut something in hand.

@chrisafix23 I would not presume to recommend something for you, but I have had my eye on a Yu Kurosaki Senko 150mm petty in SG2 to add to my Gyuto & Nakiri of the same line. I've been enamored by both the performance and beauty of these knives. I understand they may not appeal to the purists because they are not truly forged, but I don't think it's as big a deal with this powder metal. I have not tried hundreds of different knives, but of those that I have tried...these are my favorite. The price is just a bit over your stated budget so maybe that disqualifies it.

<clarification from my previous statement> Kurosaki Senko line is roll forged, not hammer forged. I'm not sure if there is a practical difference, but it might seem like it's cheating because the steel comes in sheets and then cut or stamped (I'm not sure on that step). Either way I love 'em.

 

[plantgainz]

@plantgainz I agree with you, but it was not mentioned as a requirement to cut on the board. When I think about a petty knife, I think utility knife where it may be used on a board or to cut something in hand.

@chrisafix23 I would not presume to recommend something for you, but I have had my eye on a Yu Kurosaki Senko 150mm petty in SG2 to add to my Gyuto & Nakiri of the same line. I've been enamored by both the performance and beauty of these knives. I understand they may not appeal to the purists because they are not truly forged, but I don't think it's as big a deal with this powder metal. I have not tried hundreds of different knives, but of those that I have tried...these are my favorite. The price is just a bit over your stated budget so maybe that disqualifies it.

For in hand work I prefer a paring knife personally but this means more knives to buy.

 

[Bret Koesser]

Yeah I hear you. A 150mm is really a bit big to confuse with a paring knife, but a 130 can blur the line a bit. That's kind of the fun part is we can all decide where we want to draw the line. Kind of why I personally don't like to recommend to other people. However I like to exchange views and understand where others are coming from. There's lots of times that I just need to expand my horizons. As for more knives to buy, I don't see that as a problem whatsoever!

 

[deltaplex]

I'd probably go with something like this:
https://japanesechefsknife.com/coll...i-r-2-clad-series-kgr2-1-petty-150mm-5-9-inch

I prefer R2/SG2 to ginsan for how I end up using stainless knives. Having this be a clad construction means that it's going to be very easy to maintain, even if you'll have to put it to the stones less frequently than your ginsan knives.