Was looking at getting a petty. Want to get something cheaper this time. Some sites have pettys only in 120 and 150, but they have gyutos in 180. Good idea or no? Is the shape too different that won't make it as useful? I have no clue here.
Yeah, I think so. I've been using a small HHH petty gyuto that does a pretty nice job. I also have a double bevel Carter "honesuki" that fits the same sort of niche.Isn't this exactly the problem that Lefty was trying to solve with the Pettysuki? Small enough for hand work, but with enough clearance for board work. Seems to me he did a great job of it.
Depends on how big your onions (or other items) are. If they are in the range of 1/3 to 1/2 of the length of your blade, you should be using a bigger knife for the task. I don't care if it is 1 onion, or 5lbs of onions, or 50lbs of onions. If the onions are ~4" in diameter, I want a 240+mm knife for the task.Im not an expert but I have a 150 & 180 gyuto and I find them very useful, the 180 in particular can do most things a full size gyuto can do. I think where it would fall down would be large scale work, ie chopping 50lbs of onions, im surea 240 or 270 would be easier for that but for the home cook i would prefer a gyuto profile over a petty