Single bevel petty - where?

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JKI offers one in 180 size from Ittetsu. It is a thing of a beauty and very functional too. I miss mine. They even offer a left handed version. Waiting time may be a few months though. Ask Jon about the details.
 
I have a kiritsuke yanagiba 180mm for my omakase service, normal petty will do the job but it pairs better with my 360mm sakimaru aesthetically and F&F from nenohi is one of the best.
 

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Here's a relatively cheap Okeya in ginsan from CKTG that's single-beveled. Probably not what you're after but I'll add it here for posterity.

Edit: Oops, can't post links apparently. Sorry, I'm relatively new still. If you go to CKTG and search "okeya ginsan petty 150mm" you'll see the one I was thinking of.
 
I only know, from what I read from users and my experience with JCK is that thei deliver good quality for the price with their own brands.

The only thing that I think is expensive from them is the knives they offer with custom handles. Yet, I have bought a couple, they deliver some of them with a fantastic taste, IMO.

They also provide the best customer service that I have experienced in a knives store.

You can contact them and ask whatever you want and you can see that their answers are honest and knowledgeable.
 
bsfsu said:
I have a sanmai Shiro Kunimitsu Bunka. It was my go to knife as it's stainless clad. They are a sword making family.
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I’m quite interested in those knives, nice aesthetics, but the geometry just seems kind off putting to me, looks like a nail.
 
FYI, some threads on this very topic.
There are some wakui single-bevel petties out in the wild. They used to be available on ebay (under the Yamawaku name) and were super inexpensive and well-made. I sold one on BST a few years back. Maybe shaking the tree with a WTB could yield fruit.? Watanabe also made a short yanagiba (150-160mm IIRC). I had one of these as well, but a short yanagiba is a very narrow-purpose knife. Steers, little room to adjust in things wider than a skinny cucumber. I didn't find the short length a ton of fun...

https://www.kitchenknifeforums.com/threads/single-bevel-petty.49792/https://www.kitchenknifeforums.com/...ty-super-short-yanagiba-recommendation.48740/https://www.kitchenknifeforums.com/threads/single-bevel-petty-short-yanagiba-recommendations.35993/https://www.kitchenknifeforums.com/threads/mini-yanagiba.33872/
 
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blokey said:
I’m quite interested in those knives, nice aesthetics, but the geometry just seems kind off putting to me, looks like a nail.
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They are certainly very roughly finished. You better like very rustic tools if you get one. Lots of Wabi-Sabi.

The edge is also quite prone to microchipping with certain ingredients. But they get extremely sharp with such ease and they glide through produce.

Also very fun to sharpen. Edge retention is ok.

It is also worth pointing out that it is my heaviest knife. I really has some thickness and heft to it.

It is a 240mm Gyuto. Almost as tall as my Kisuke ATS-34, but quite more thick at the spine.

After this knife, I have certain preference for flat wide bevels...

They are certainly knives for certain kind of users. I personally love mine and I have learned to get the most out of it. When and how to use it... But I can see other people completely disliking them.

And they are not cheap.
 
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