Rainmaker
Active Member
Anyone here with experience with a 165mm Sukenari HAP40 petty?
I plan to use it for meat fabrication/trimming and removal of silver skin. Secondary use would be to slice cooked steaks, although I have other knives for that.
I like Sukenari HAP40 petty because it’s HAP40 and has a 50/50 bevel.
I might prefer it as a 180mm but they don’t make those. The 210mm Sukenari HAP40 slicer, although might be a tad long would work as well but they’re all sold out.
A long petty/short sujihiki is the only real hole in my knife kit.
Do you guys think it would suit my intended purpose(s)?
I plan to use it for meat fabrication/trimming and removal of silver skin. Secondary use would be to slice cooked steaks, although I have other knives for that.
I like Sukenari HAP40 petty because it’s HAP40 and has a 50/50 bevel.
I might prefer it as a 180mm but they don’t make those. The 210mm Sukenari HAP40 slicer, although might be a tad long would work as well but they’re all sold out.
A long petty/short sujihiki is the only real hole in my knife kit.
Do you guys think it would suit my intended purpose(s)?