Y'all, I'm having a mid-knife crisis. I woke up this morning and thought: "*** are you doing with a $270 petty knife? You're not even a professional! This knife is too fancy for you." So I think I'm going to put this one up for sale. If someone takes it for close to the purchase price, I'll be happy. I'll also probably get over my crisis and be happy if it doesn't sell.
Description
It's a 150 petty in monosteel 52100 by Shehan Prull. The handle is thermory, an extra durable material created from some sort of wood by heating it up to high temperatures in the absence of oxygen. It looks very classy in person---I'm a big fan. The grind is lovely: it's a beautiful basically symmetrical convex all the way to the edge. In use, you really feel the food release and the lack of stiction. There's not a ton of distal taper over most of the knife (come on, it's a petty), but the tip is quite thin imo.
Btw, If you’ve never had a blade in 52100 before, you should try one. It’s carbon steel, but is heading toward semistainless. I bought it because I wanted a petty that would be up to cutting acidic fruit and the like, but I always feel that fully stainless blades lack soul or whatever. It’s also supposed to be pretty tough, and will take a very good edge. One of my favorites for sure.
Measurements
148 mm heel to tip
29 mm tall at the heel
78 g
Price and Condition
I'm asking $250 (now $210), shipped CONUS. The knife is in great condition, and the geometry is unchanged. I've used it maybe 6 or 7 times, briefly, and have sharpened it once on a 6k, and cleaned up a couple scuffs on the side of the knife, changing the finish slightly, but not in a way that you’re likely to notice much unless you have the before/after knives side by side.
Old Pictures, before refinishing (see the last post for current pics)
Description
It's a 150 petty in monosteel 52100 by Shehan Prull. The handle is thermory, an extra durable material created from some sort of wood by heating it up to high temperatures in the absence of oxygen. It looks very classy in person---I'm a big fan. The grind is lovely: it's a beautiful basically symmetrical convex all the way to the edge. In use, you really feel the food release and the lack of stiction. There's not a ton of distal taper over most of the knife (come on, it's a petty), but the tip is quite thin imo.
Btw, If you’ve never had a blade in 52100 before, you should try one. It’s carbon steel, but is heading toward semistainless. I bought it because I wanted a petty that would be up to cutting acidic fruit and the like, but I always feel that fully stainless blades lack soul or whatever. It’s also supposed to be pretty tough, and will take a very good edge. One of my favorites for sure.
Measurements
148 mm heel to tip
29 mm tall at the heel
78 g
Price and Condition
I'm asking $250 (now $210), shipped CONUS. The knife is in great condition, and the geometry is unchanged. I've used it maybe 6 or 7 times, briefly, and have sharpened it once on a 6k, and cleaned up a couple scuffs on the side of the knife, changing the finish slightly, but not in a way that you’re likely to notice much unless you have the before/after knives side by side.
Old Pictures, before refinishing (see the last post for current pics)
Last edited:
