Recommend me a 180 Petty (EU)

[Crow]

Hello Guys,

I’m looking for a 180mm stainless, semi stainless or atleast stainless clad petty. This knife would be used for generic petty tasks, a lot of fruit and should be able to do small tasks on the cutting board too.

Right now I’m considering an Ashi Petty in Swedish Stainless from blueway and the 180 Kaeru Petty from JapaneseNaturalStones.

I’m curious what you guys think of these choices, and also if you would prefer the thinner Ashi or the thicker kaeru. Or something else all together.

Thanks!

 

[Benuser]

You might be interested in this short narrow slicer in 14C28N.
https://www.sabatier-k.com/tranchelard-18-cm-serie-200-manche-en-g10.html

 

[jacobwilder5]

I prefer a thinner petty personally so if it’s me I’d go Ashi of the two.

Also, as a home cook I’ve gravitated to shorter 180 gyutos vs petty. Still nimble enough for petty tasks but a bit more clearance for board work. Ashi 180 gyutos are sub 40mm tall and could be another option that suits your needs.

 

[jaydee]

Was in the same boat recently and wanted stainless for sure. Of course i ended up differently and impulsively bought a 180mm sujihiki/petty from Watanabe. Can let you know how that is working but i guess it won't be too thin.

Before i was looking at some expensive but nice options at meesterslijpers in NL: The 160mm petty from Myojin in SG2 (heel:33mm) and they still have one the original Ryusen Blazen 150mm yo-pettys with extra height (34mm).
Other than that, the Kaeru is a very nice option.

It really comes down to heel height a lot. Especially if you want to use it on the board.
You could look at more narrow 180mm gyutos too.

 

[Choppin]

I have the Ashi 180 stainless petty and really like it. I prefer thin petties for most tasks. Like you, I use it mostly for fruit (peeling, coring, supremeing) but also on meat (trimming, portioning, removing silverskin).

One downside to the Ashi petty is that it’s short at the heel (28-29mm) so not really ideal for board work. It’s fine for pull slicing with the tip on the board, or slicing like a suji, but not for much else.

I also have a 180 Ashi gyuto, about 39mm tall. It’s a more versatile blade IMO - plenty of length for board use but still nimble for other uses, like an utility knife. Lately I have been using it more than the petty and just grab a parer or shorter petty for fruit.

For working around bones, like breaking down poultry and fish, I prefer something thicker BTE - I have a 150 Sabaki and a 200 vintage Sabatier for that.

PS:
Just be aware that wa handled Ashi are a bit undersized lengthwise (mine is 170 long at the edge). Yo handled Ashi are true to size.

 

[Jovidah]

You might be interested in this short narrow slicer in 14C28N.
https://www.sabatier-k.com/tranchelard-18-cm-serie-200-manche-en-g10.html

Absolutely the best knife for trimming proteins (BETTER than 180 and 210 ginga IMO)... but as an allround petty IMO its worse, especially for the blade height. (I'm somewhat ashamed to say that I own all 3 of these at this point). The Ashis are close behind though.

The 180 ginga petty is a bit more 'universal' than the K-Sabatier in that it has just that bit more blade height.... but if you want a lot of blade height you might be better off with something else like a ginga 180 gyuto or the kaeru petty. The 180 kaerus are brand new so I don't think there's anyone who has experience with them. But at 32mm at the heel it's taller than the ginga, and it'll also be about 10mm longer if it's a true 180 (Ashi wa handle runs short, yo handle is true length).

Which one is best for you depends a lot on your preferences and what you're doing with it.

 

[YannR]

Kono HD2

 

[Choppin]

Kono HD2

It’s made by Ashi, with semistainless steel. Good option, but a bit more expensive

 

[Crow]

As always there’s a lot of great info here, thank you all for that.

To answer some questions, I have one petty at home right now, but there are a few issues I’ve found with it. First of all it’s 150mm wich i find just too small for meat and even some bigger fruits. It’s also White 1 in I think Iron Cladding wich i find annoying for a petty I just want to leave on the counter sometimes while doing other tasks.

However at 31mm heel height I find that I can dice an onion on the board just fine by adjusting my grip a little bit (I don’t have very large hands). So my plan was to get something longer and stainless, but still a petty so it can serve multiple roles.

 

[Jovidah]

Yeah I agree with you that if you have the right grip and push cut, you can use stuff like the Ashi on the board just fine.
If you want to do meat with it, less blade height is better (for me). For fruit I guess it depends on what you're doing, but for supremes, again less blade height is better.... basically anything where you might end up trying to turn inside a product, or you're doing more freehand stuff, or also peeling with it, less blade height is better.
Agree with you that for petties that get used on the side, stainless is just more convenient.

 

[zizirex]

It's a little fancy, I am not a fan of SLD, I think it's just a VG10 with a bit more hype.

https://miuraknives.com/japanese-kn...ze18cm-id4473-japanese-knife-hatsukokoro.html
But could be a consideration

 

[Crow]

It's a little fancy, I am not a fan of SLD, I think it's just a VG10 with a bit more hype.

https://miuraknives.com/japanese-kn...ze18cm-id4473-japanese-knife-hatsukokoro.html
But could be a consideration

This does look nice, however it’s just a bit too expensive im afraid.