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 Post subject: 150mm Petty knife
PostPosted: Thu Jan 30, 2014 6:53 pm 

Joined: Mon Jun 03, 2013 2:37 pm
Posts: 67
I'm going to buy a petty - was pretty sure it was going to be a 150mm Kanehiro AS (http://www.chefknivestogo.com/kawa15.html) - anyone have any experience with this one or have any other recommendations based on use or review?


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 Post subject: Re: 150mm Petty knife
PostPosted: Thu Jan 30, 2014 7:30 pm 

Joined: Sun Jan 19, 2014 10:00 pm
Posts: 7
Kohetsu 150mm is pretty good too, and it use aogami steel as well.


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 Post subject: Re: 150mm Petty knife
PostPosted: Thu Jan 30, 2014 8:00 pm 

Joined: Tue Jan 21, 2014 4:48 am
Posts: 144
in this topic it - best-japanese-petty-paring-knife-t5015.html

it came to these three for me (all below your above priced knife) -

http://www.chefknivestogo.com/fujiwara4.html

http://www.chefknivestogo.com/takamura2.html

http://www.chefknivestogo.com/riaosula15pe.html

Don't have experience with anyone of them, but they all came pretty highly recommended.


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 Post subject: Re: 150mm Petty knife
PostPosted: Thu Jan 30, 2014 8:22 pm 
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Posts: 2394
Mj - that Kanehiro is a fantastic petty that would be a stellar performer. Kanehiro does a wonderful job with their AS steel.


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 Post subject: Re: 150mm Petty knife
PostPosted: Thu Jan 30, 2014 8:25 pm 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3755
Location: USA... mostly.
MJWIT <> I do not have the knife you're asking about, but I do have it, the 150 petty, in G3<--link. It has a very versatile height around 33mm, and the small circumference tapered Wa is perfectly relative for the whole.

Image

I also own two of his Gyutos in AS<--link so I am familiar with how they treat AS... it performs remarkably. Stellar edge retention. I have g-d knows how many knives, but until my recent purchase of a Teruyasu<--link, the Kanehiro AS has taken the absolute sharpest edge out of all of my knives. Edges off the stones transition into a great working edge. The heat treat is a perfectly durable Hrc62. I am a huge advocate for Kanehiro knives as they are refined workhorses with robust spines yet quite thin behind the edge.

Regarding ROBENCO's, recommendations, I've addressed this topic ad nauseum, but they're all short pettys. The Richmond, as the tallest of those 3, is on the cusp, but I still call it too short. The quick point is this: when you buy a knife you have to know what you want it to do. A short petty has limitations in versatility that a taller petty does not. Choose by profile first & foremost...



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 Post subject: Re: 150mm Petty knife
PostPosted: Thu Jan 30, 2014 11:24 pm 

Joined: Tue Jan 21, 2014 4:48 am
Posts: 144
I'm not familiar with ginsan steel. How is the maintenance? Does oxidize or rust quickly? Easily? $170 is the top of what I'd be up for apending, but these knives do look good. A d I wasn't able to tell the height of the Kanehiro so sorry for recommending the wrong knives.


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 Post subject: Re: 150mm Petty knife
PostPosted: Fri Jan 31, 2014 1:09 am 

Joined: Tue Jan 21, 2014 4:48 am
Posts: 144
...and the difference between the Fujiwara and the Kanehiro is 3mm. Really that huge of a difference? According to this post the 150mm Kanehiro petty is 30.16mm tall.

kanehiro-ginsan-t966.html

That is .64mm shorter.

Just curious when a petty goes from short to tall. Not trying to create an argument.


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 Post subject: Re: 150mm Petty knife
PostPosted: Fri Jan 31, 2014 5:27 am 
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Location: USA... mostly.
ROBENCO <> First... Ginsan/Ginsanko/G3/Silver3 is stainless, and as such, maintenance is as required with stainless steel. Yes, it's stainless laminated stainless. Correct.

Second... there is no wrong nor right. Remember, one man's trash is another's treasure. I am presently too tired to regurgitate what I've said ad nauseum... and few utilize the search button to research their questions. I do understand it's easier for one to post a question and have answers thrown at them. I've found the level of understanding & retention is dramatically reduced via this method, but to each their own. Anyhow, you're not wrong for recommending short knives. Lots of people love them. Personally, I don't prep with steak knife profiles, but I hear some do. A short knife does not push cut well & it does not rock/glide/walk... AT ALL. That's just too many limitations on a tool. But that's my opinion, and I am but one.

Third... yes, 3mm is huge. That's 10% (30mm:3mm), and I think you're using 30mm instead of my 33 so we might actually be talking 6mm! I'm on my phone right now so I can't check stats efficiently, but remember these knives are handmade. Stats don't mean shit. My 150 is exactly 33mm tall; someone else's was apparently 30mm. 33mm is the absolute shortest knife I will ever use in a 150 petty. Anything shorter is sincerely useless to me. You ask is one mm that much... 33mm is the absolute cusp IMO.

I don't interpret your questioning as argumentative.



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 Post subject: Re: 150mm Petty knife
PostPosted: Fri Jan 31, 2014 12:59 pm 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 173
Robenco, I have experience with the Fujiwara on the list but none of the others listed. You don't mention what you plan on using the knife for, ie pro kitchen or home use. I use my Fujiwara at home and it serves me very well. I have small hands and find I am able to pinch grip, push cut and slice with it. That being said, the petty for me was a knife I purchased more for enjoyment than need. I can do everything I use the petty for with my gyuto but I enjoy having the petty. I primarily use it for things like shallot, garlic, slicing steak chic ect or prep by the stove while I'm cooking. I think you need to consider the intended use of your knife. I will say Mel's point to 3mm being 10 percent is valid. 10 percent is not insignificant. I will also say the Fujiwara is at the very shortest of what I would want in a petty as I just have enough clearance when pinching.


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 Post subject: Re: 150mm Petty knife
PostPosted: Fri Jan 31, 2014 2:14 pm 

Joined: Tue Jan 21, 2014 4:48 am
Posts: 144
I'd be using it at home. Basically using it for what you mentioned. The Fujiwara is the shortest I'm comfortable going, but now thinking I should go taller. I am 6'4" and don't have huge hands, but probably above average?

Seeing as the konehiro is around 30 dollars more, profile aside, is it that much better? I don't sharpen on my own yet, but plan on using it a strop. Thank you!


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