Wife Wants A New Pairing (petty) Knife!

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Out of nowhere tonight, the wife said, "I want you to get me a new pairing knife. Mine doesn't stay sharp long enough." She has a Murata she likes but she's struggling to get passed rust paranoia.

So, once again, I turn to the KKF community.

*****

LOCATION
What country are you in?
USA

KNIFE TYPE
What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)?
Pairing

Are you right or left handed?
Right

Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
A bias to western but she might consider the right wa handled offering

What length of knife (blade) are you interested in (in inches or millimeters)?
I'd think 80ish mm

Do you require a stainless knife? (Yes or no)
Yes. She wants stainless.

What is your absolute maximum budget for your knife?
$150ish


KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home

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.)
Primarily in-hand work. She's old school so peeling potatoes, slicing berries, all that kind of thing. She's got a new longer/taller petty that she's been using regularly for board work.

What knife, if any, are you replacing?
Henkels pairing knife. Pretty slim in both spine width and heel height.

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.)
Edge retention. She uses her small knife for a lot of quick board work or utility tasks while it's in her hand. Having started using harder steels, I think she's been digging on the keener edge that sticks around a bit longer.

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)?
She's a sucker for the purty stuff. Damascus, tsuchime, etc. Not required but a bonus.

KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? (Yes or no.)
End grain

Do you sharpen your own knives? (Yes or no.)
Yep
 
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blokey

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Hitohira HG is pretty nice
Or alternatively this one at JKI, if not in a hurry maybe wait for Gesshin En or Ginga to restock
 
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Hitohira HG is pretty nice
Or alternatively this one at JKI, if not in a hurry maybe wait for Gesshin En or Ginga to restock

Already have that Hitohira saved. Strong contender so far. :)

But that Matsu is nice too!
 

blokey

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Already have that Hitohira saved. Strong contender so far. :)

But that Matsu id nice too!
Just checked JCK, they seems to source the same OEM for their house brands, could also be strong contender.
 
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Just checked JCK, they seems to source the same OEM for their house brands, could also be strong contender.

I saw those too. Trouble is I can't find hardness ratings so I'm not sure they'd be much better than what she's got.
 

chefwp

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these don't get much love here, but I think they make a fine Vg10 knife, you'd probably have enough budget to also grab her a 120-130mm too.


The Hitohira linked above looks mighty sweet too.
 

esoo

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I am a heretic - this is my paring:
 
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spaceconvoy

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The 90mm flat edge Tojiro has the perfect shape for switching between in-hand and board work. The handle is angled just enough to get some knuckle clearance for smaller hands. And the flat profile works great for peeling, plus it makes more board contact than something with an upswept tip.
 

JASinIL2006

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these don't get much love here, but I think they make a fine Vg10 knife, you'd probably have enough budget to also grab her a 120-130mm too.


The Hitohira linked above looks mighty sweet too.

I have one of these. The blade holds a sharp edge, but it is very handle-heavy (too much so,
IMO) and I find the heel of the blade often digs into my finger when cutting stuff in-hand.
 

Eloh

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Herder K1 or K1M have best grinds for pairing knives imo, 1.2519 @61/62 Rc

Altough im not sure that harder steel really gives you a practical advantage in a paring knife
 

chefwp

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I have one of these. The blade holds a sharp edge, but it is very handle-heavy (too much so,
IMO) and I find the heel of the blade often digs into my finger when cutting stuff in-hand.
Fair enough, I had picked up a little set of Yaxell YO-Us, gyuto, santoku, and 120mm petty. I sold the gyuto and santoku and my wife was pissed, apparently she had grown attached to them, I had no idea. But we still have the petty, I even grab it sometimes to chunk out potatoes, I think it is fine, but honestly I never use it for any extended length of time to really form a critical opinion...
 

daveb

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This Misono worked well for me early on. (Then I discovered Ealy, Harner, and some others)


Amazon has it a little cheaper. Or you could reach a little deeper into your pocket and go for one of Butch's parers. Best parer ever.
 
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