Yoshikane SKD Hammered Kiritsuke 210

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Delat

Dazed & Confused
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So i'm not quite sure people do with a "Petit Gyuto 150mm" knife. Its not very small like my 120mm Petty. Its taller, and also a good bit longer, and also thicker. (aritsugu B2 99/1 petty)
We mainly use ours for fruits, and it’s my go-to when I want to do lots of draw cuts through proteins like flank steak for stir fry. The low height makes draw cuts easier on the arm, and the low profile reduces sticking. In general I hardly ever touch a petty though.
 

Jovidah

Vocal amateur
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Yeah I lean to longer too. Petties with low blade height are good for butchering and trimming meat. Petties with high blade height is... not for me. Could only really see myself using those as a cheese knife. :D
 

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