Hi everyone, I looking for a versatile 150 mm petty that I can use for a variety of utility tasks, occasional fine board work and paring, and also to break down or debone chickens. Because of the potential contact with bone, I imagine that very hard, brittle metals like AS would not be a good choice, but please correct me if I am wrong. What metals/makers/models do you suggest I consider for versatility?
Some I have been looking at so far are all over the map, including Tojiro DP, Masamoto VG, Tanaka, Takamuri Migaki R2, Kanehiro Ginsan, Shimo R2, among others. I would appreciate any thoughts to narrow it down or steer towards a better option. Thanks!
What country are you in?
-USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
-Petty, 150 mm
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Either
What length of knife (blade) are you interested in (in inches or millimeters)?
-150 mm
Do you require a stainless knife? (Yes or no)
-Stainless clad or stainless
What is your absolute maximum budget for your knife?
-$200 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Home. Would appreciate professional quality, though.
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.)
-Break down/debone chicken, chop small veggies, paring, general utility
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.)
-Pinch
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.)
-Various, perhaps less relevant for a petty mostly used off the board.
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.)
-Versatile, tough enough for incidental bone contact and maybe a little scraping
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)?
-Function is more important than aesthetics but I would certainly appreciate a beautiful knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Not sure for a petty
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)?
-I can sharpen and have stones, although still learning to become very good at it. Stainless clad or stainless would be nice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Not a key criterion but longer retention and less sharpening is convenient.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-End grain maple
Do you sharpen your own knives? (Yes or no.)
-Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-NA
Some I have been looking at so far are all over the map, including Tojiro DP, Masamoto VG, Tanaka, Takamuri Migaki R2, Kanehiro Ginsan, Shimo R2, among others. I would appreciate any thoughts to narrow it down or steer towards a better option. Thanks!
What country are you in?
-USA
KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
-Petty, 150 mm
Are you right or left handed?
-Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
-Either
What length of knife (blade) are you interested in (in inches or millimeters)?
-150 mm
Do you require a stainless knife? (Yes or no)
-Stainless clad or stainless
What is your absolute maximum budget for your knife?
-$200 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
-Home. Would appreciate professional quality, though.
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.)
-Break down/debone chicken, chop small veggies, paring, general utility
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.)
-Pinch
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.)
-Various, perhaps less relevant for a petty mostly used off the board.
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.)
-Versatile, tough enough for incidental bone contact and maybe a little scraping
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)?
-Function is more important than aesthetics but I would certainly appreciate a beautiful knife.
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
-Not sure for a petty
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)?
-I can sharpen and have stones, although still learning to become very good at it. Stainless clad or stainless would be nice.
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
-Not a key criterion but longer retention and less sharpening is convenient.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
-End grain maple
Do you sharpen your own knives? (Yes or no.)
-Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
-NA
