metal.for.dinner
Member
Hello everyone, I am looking for a petty to handle simple home-cook tasks such as chopping small vegetables, fruits, and occasionally some proteins. I cook for 2 and sometimes I feel like my 170mm takamura is too big for the task (ill probably get heat for saying that about a sub-200mm blade).
For my next knife, I prefer carbon core (stainless cladding optional), thin/not stubby, and a decent knuckle clearance so I can use it on the board. I use a pinch grip and angle the tip down though, so this isn't super necessary as I know most petty's don't have much clearance.
So far through my research ive arrived at a few seemingly good options. if anyone has any thoughts on how these knives will compare to one another, I would love your input!
For my next knife, I prefer carbon core (stainless cladding optional), thin/not stubby, and a decent knuckle clearance so I can use it on the board. I use a pinch grip and angle the tip down though, so this isn't super necessary as I know most petty's don't have much clearance.
So far through my research ive arrived at a few seemingly good options. if anyone has any thoughts on how these knives will compare to one another, I would love your input!
- Y Kato AS Kurouchi 150mm
- Haruyuki Shuso AS 135mm (rebrand? not sure if there are other makers that make knives using these blades)
- Moritaka Ishime B2 130mm
- Fujimoto Wh2 Kurouchi 135mm
