murtazadalgic
Active Member
What country are you in?
Let's think States
What type of knife are you interested in?
150mm petty on taller side.
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Don't mind. (Or is it important on petty knives?)
Do you require a stainless knife? (Yes or no)
That's a question below
What is your absolute maximum budget for your knife?
I'm not gonna pay a petty more than $210
Do you primarily intend to use this knife at home or a professional environment?
Home usage
What are the main tasks you primarily intend to use the knife for?
So yes mostly slicing vegetables, chopping vegetables, mincing vegetables, trimming meats.
What knife, if any, are you replacing?
Cuisinart Paring Knife, 90-100mm maybe?
What improvements do you want from your current knife?
It's important to me to use it in the hand and on the board as well for small tasks. For example I want to reach it first for cutting only one onion or only one tomato for breakfast. On the other hand I should peel veggies easily. (I'm 6'5" have big hands.) 28-32mm height is ideal for my needs I think?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
That's a question below.
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Rubber board
Do you sharpen your own knives? (Yes or no.)
Yes
SUMMARY
I’m looking for a petty knife as a second knife. I was constantly reading KKF about 150mm petty knives and finally come to conclusion. However, I wanted to have your opinions regarding my final decision. These four knives below are on top of my list.
I see that stainless steels are suggested more on acidic foods, on the other hand I see so many people using White#2 and other carbons as well. From there:
1) How important is this? Is it a big difference on performance or food taste or something else? (I don’t know much about carbons)
2) On the edge retention side: I'm %100 percent sure Pm steels gonna be better. However, for a petty knife, contacting to board is limited or not much as a chef's knife. And considering the brittleness is it better to have a softer steel like Ginsan?
3) I think thin behind edge also thin spine (lasers like Takamura or Ashi) is better for peeling. What are the benefits of beefier spine on a petty, for example on Yoshikane? Or Tanaka is a best fit for a petty? (thicker spine, thin behind edge)
4) If you compare TF Nashiji with Tanaka Ginsan or Takamura Pro (or the others below) how would you rank them according to your personal experience? (Your experience matters a lot)
Thank you so much!
TANAKA GINSAN - P/ $120 H/ 35mm T/ 2.1mm W/ 99g
TF NASHIJI W#1 - P/ $90 W/100g
TAKAMURA PRO - P/ $210 / H/ 29.2mm T/ 2mm W/ 88g
OTHERS:
ASHI GINGA - P/ $162 H/29mm T/1.9mm W/ 70g
MUNETOSHI W#2 - P/ $135 H/31mm W/ 90g
YOSHIKANE SKD - P/ $210 H/33mm T/ 3.8mm - W/ 78g
TAKAMURA MIGAKI R2 - P/ $130 H/29.2mm T/ 1.4mm - W/ 73g
RYUSEN BLAZEN R2 - P/ $208.9 / H/ 30mm T/ 1.5mm W/ 86g
AKIFUSA SRS15 - P/ $205 H/ 28mm T/ 2mm W/ 95g
Let's think States
What type of knife are you interested in?
150mm petty on taller side.
Are you right or left handed?
Right Handed
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Don't mind. (Or is it important on petty knives?)
Do you require a stainless knife? (Yes or no)
That's a question below
What is your absolute maximum budget for your knife?
I'm not gonna pay a petty more than $210
Do you primarily intend to use this knife at home or a professional environment?
Home usage
What are the main tasks you primarily intend to use the knife for?
So yes mostly slicing vegetables, chopping vegetables, mincing vegetables, trimming meats.
What knife, if any, are you replacing?
Cuisinart Paring Knife, 90-100mm maybe?
What improvements do you want from your current knife?
It's important to me to use it in the hand and on the board as well for small tasks. For example I want to reach it first for cutting only one onion or only one tomato for breakfast. On the other hand I should peel veggies easily. (I'm 6'5" have big hands.) 28-32mm height is ideal for my needs I think?
Edge Retention (i.e., length of time you want the edge to last without sharpening)?
That's a question below.
Do you use a bamboo, wood, rubber, or synthetic cutting board?
Rubber board
Do you sharpen your own knives? (Yes or no.)
Yes
SUMMARY
I’m looking for a petty knife as a second knife. I was constantly reading KKF about 150mm petty knives and finally come to conclusion. However, I wanted to have your opinions regarding my final decision. These four knives below are on top of my list.
I see that stainless steels are suggested more on acidic foods, on the other hand I see so many people using White#2 and other carbons as well. From there:
1) How important is this? Is it a big difference on performance or food taste or something else? (I don’t know much about carbons)
2) On the edge retention side: I'm %100 percent sure Pm steels gonna be better. However, for a petty knife, contacting to board is limited or not much as a chef's knife. And considering the brittleness is it better to have a softer steel like Ginsan?
3) I think thin behind edge also thin spine (lasers like Takamura or Ashi) is better for peeling. What are the benefits of beefier spine on a petty, for example on Yoshikane? Or Tanaka is a best fit for a petty? (thicker spine, thin behind edge)
4) If you compare TF Nashiji with Tanaka Ginsan or Takamura Pro (or the others below) how would you rank them according to your personal experience? (Your experience matters a lot)
Thank you so much!
TANAKA GINSAN - P/ $120 H/ 35mm T/ 2.1mm W/ 99g
TF NASHIJI W#1 - P/ $90 W/100g
TAKAMURA PRO - P/ $210 / H/ 29.2mm T/ 2mm W/ 88g
OTHERS:
ASHI GINGA - P/ $162 H/29mm T/1.9mm W/ 70g
MUNETOSHI W#2 - P/ $135 H/31mm W/ 90g
YOSHIKANE SKD - P/ $210 H/33mm T/ 3.8mm - W/ 78g
TAKAMURA MIGAKI R2 - P/ $130 H/29.2mm T/ 1.4mm - W/ 73g
RYUSEN BLAZEN R2 - P/ $208.9 / H/ 30mm T/ 1.5mm W/ 86g
AKIFUSA SRS15 - P/ $205 H/ 28mm T/ 2mm W/ 95g
