As time goes on, my wife is seeing the value of having some nice knives. Last week she caught herself dicing WAY more vegetables than she needed for a marinara, out of sheer pleasure, with a very inexpensive stainless nakiri (Shibamasa), which I bought for her when the long boxes started arriving regularly for me. And she is wowed by my new Munetoshi petty.
So I’d like to get her a petty.
I’m considering these for different reasons:
-I like Matsubara
-I’m curious about Ginsan or HAP40
-Yahiko, Gihei and En look pretty nice, but I don’t know them. Do you?
-I like Knifejapan
https://www.chefknivestogo.com/mahape15.html
https://www.japaneseknifeimports.com/collections/petty-knife/products/en-ginsanko-135mm-wa-petty
https://www.chefknivestogo.com/preorpe15.html
https://www.chefknivestogo.com/gibl2pe15.html
https://knifejapan.com/moriya-munemitsu-kuchigane-petty-knife-150mm-gingami-3-stainless-steel/
I’m open to other suggestions, but prefer no VG10.
Thanks!
LOCATION
US
KNIFE TYPE
Petty
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Prefer wa, not a dealbreaker
What length of knife (blade) are you interested in (in inches or millimeters)?
135-150
Do you require a stainless knife? (Yes or no)
Yes, or at least clad
What is your absolute maximum budget for your knife?
$140
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 (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.)
-Fruit, smaller vegetable tasks, boneless meats
What knife, if any, are you replacing?
-None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-NA
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rock, push, and in-hand for this knife. Actually, she and I both let the ingredient and current knife sharpness dictate the motion.
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.)
-New knife
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)?
-No damascus or other flash please
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I can touch up corners and edges, I do not want to re-profile a knife. Balance is everything. Rustic is okay.
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)?
-See previous question please. Also, I find harder knives easier to sharpen, hence an avoidance of softer stainless, though they might keep cutting when dull. She and I are both a little spoiled by hard sharp knives.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-I use medium to finer grits fairly often, thus avoiding a full progression unless damaged.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Endgrain cherry or hinoki
Do you sharpen your own knives? (Yes or no.)
-Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-I do, often!
So I’d like to get her a petty.
I’m considering these for different reasons:
-I like Matsubara
-I’m curious about Ginsan or HAP40
-Yahiko, Gihei and En look pretty nice, but I don’t know them. Do you?
-I like Knifejapan
https://www.chefknivestogo.com/mahape15.html
https://www.japaneseknifeimports.com/collections/petty-knife/products/en-ginsanko-135mm-wa-petty
https://www.chefknivestogo.com/preorpe15.html
https://www.chefknivestogo.com/gibl2pe15.html
https://knifejapan.com/moriya-munemitsu-kuchigane-petty-knife-150mm-gingami-3-stainless-steel/
I’m open to other suggestions, but prefer no VG10.
Thanks!
LOCATION
US
KNIFE TYPE
Petty
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Prefer wa, not a dealbreaker
What length of knife (blade) are you interested in (in inches or millimeters)?
135-150
Do you require a stainless knife? (Yes or no)
Yes, or at least clad
What is your absolute maximum budget for your knife?
$140
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 (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.)
-Fruit, smaller vegetable tasks, boneless meats
What knife, if any, are you replacing?
-None
Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.)
-NA
What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order of most used to least used.)
Rock, push, and in-hand for this knife. Actually, she and I both let the ingredient and current knife sharpness dictate the motion.
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.)
-New knife
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)?
-No damascus or other flash please
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-I can touch up corners and edges, I do not want to re-profile a knife. Balance is everything. Rustic is okay.
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)?
-See previous question please. Also, I find harder knives easier to sharpen, hence an avoidance of softer stainless, though they might keep cutting when dull. She and I are both a little spoiled by hard sharp knives.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-I use medium to finer grits fairly often, thus avoiding a full progression unless damaged.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-Endgrain cherry or hinoki
Do you sharpen your own knives? (Yes or no.)
-Yes
If not, are you interested in learning how to sharpen your knives? (Yes or no.)
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-I do, often!
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