I'm looking to replace my very old, very worn down by sharpening, German petty. I use the petty mostly for fruit and some small/finer cutting on veggies and that's why my initial selection are all stainless/semi-stainless. On my shortlist for a 150mm wa-petty: Konosuke HD, Yoshikane SLD, Heiji Semi-stainless.
I'd appreciate opinions and information on these in regards to:
* Steel
* Grind
* Profile
* Edge retention
* Ease of sharpening
* 'Feel' as in ergonomics and usage
Thanks in advance.
I'd appreciate opinions and information on these in regards to:
* Steel
* Grind
* Profile
* Edge retention
* Ease of sharpening
* 'Feel' as in ergonomics and usage
Thanks in advance.