Theunincrediblehaq
Member
LOCATION
What country are you in?
Sunny Singapore
KNIFE TYPE
What type of knife are you interested in?
Petty
Are you right or left handed?
Lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Anything between 135-150mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
150 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro environment
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.)
Mainly for processing veggies
What knife, if any, are you replacing?
Never owned a petty
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.)
Push cut and slice
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.)
I've always been a lover of tall gyutos like the Mazaki Kasumi 240mm because of my freakishly large hands so I hope I could find similar qualities in a petty too. My ideal petty is the extra-tall Fernandez petty, but I can't find it anywhere anymore so I hope you guys have recommendations for similar pettys!
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Something that'll help me get through hours of veggie prep
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)?
Preferably something with less reactivity with food
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Anything that'll last at least 2 weeks before sharpening in a pro environment
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes! Always looking for good stones that leave a nice polish and a good bite to an edge
What country are you in?
Sunny Singapore
KNIFE TYPE
What type of knife are you interested in?
Petty
Are you right or left handed?
Lefty
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Wa handle
What length of knife (blade) are you interested in (in inches or millimeters)?
Anything between 135-150mm
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
150 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Pro environment
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.)
Mainly for processing veggies
What knife, if any, are you replacing?
Never owned a petty
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.)
Push cut and slice
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.)
I've always been a lover of tall gyutos like the Mazaki Kasumi 240mm because of my freakishly large hands so I hope I could find similar qualities in a petty too. My ideal petty is the extra-tall Fernandez petty, but I can't find it anywhere anymore so I hope you guys have recommendations for similar pettys!
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)?
No preference
Comfort (e.g., lighter/heavier knife; better handle material; better handle shape; rounded spine/choil of the knife; improved balance)?
Something that'll help me get through hours of veggie prep
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)?
Preferably something with less reactivity with food
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
Anything that'll last at least 2 weeks before sharpening in a pro environment
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
Yes
Do you sharpen your own knives? (Yes or no.)
Yes
Are you interested in purchasing sharpening products for your knives? (Yes or no.)
Yes! Always looking for good stones that leave a nice polish and a good bite to an edge