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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Tue May 06, 2014 11:37 pm 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 553
Location: Minneapolis, MN
I'd really only consider a honesuki if you can't live w/out it.

You can do chickens with a 120mm to 150mm petty JUST as easily imo.
I'd get a really nice petty instead of a specialist knife and have a more versatile set in the kitchen.


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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Wed May 07, 2014 2:40 am 
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Posts: 3307
Nmiller21k wrote:I'd really only consider a honesuki if you can't live w/out it.

You can do chickens with a 120mm to 150mm petty JUST as easily imo.
I'd get a really nice petty instead of a specialist knife and have a more versatile set in the kitchen.

Completely agree. I use a 150 petty and have no trouble at all.



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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Wed May 07, 2014 2:05 pm 

Joined: Sun May 04, 2014 4:59 pm
Posts: 10
So, a new petty it will be.
Anryu and Kanehiro Aogami are out of stock (I'll ask if they will receive they soon).
A few options:
Kanehiro Ginsan Petty 150mm (http://www.chefknivestogo.com/kagipe15.html)
Kohetsu Aogami Super Petty 150mm (http://www.chefknivestogo.com/koaosupe15.html)
Masakage Koishi Petty 150mm (a little more expensive) (http://www.chefknivestogo.com/makope15.html)
Konosuke HH 150mm Petty (http://www.chefknivestogo.com/kohh15pe.html)
Moritaka AS Petty 150mm (have a lot of reviews and they have also one 165mm) (http://www.chefknivestogo.com/moritaka3.html)
Masakage Yuki Petty 150mm (http://www.chefknivestogo.com/mayupe15.html)
What do you think (last question, I promisse)?


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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Wed May 07, 2014 2:55 pm 

Joined: Sun Jul 29, 2012 1:36 pm
Posts: 198
Location: NY, NY; New Haven, CT
I always get nervous using my VG-10 steel petty on chickens. I still do it, and I am not especially careful, but it is pretty easy to torque the blade accidentally here or there, which can lead to chipping (I haven't chipped...but it is a concern). For this reason, if I were you, I would perhaps consider mono steel petties with more durable grinds and durable edges with less flexible blades. I don't have experience with most of the knives you list, but I'd say the Masakage koishi (and even the yuki), and especially the moritaka AS, might be a little thin and a little hard on the edge if the primary work of the knife will be on meat that may have bones that are sometimes scraped against the sides of the edge at odd angles. Just a thought. (Both these knives have HRC ratings above 63, which is a bit high and more at risk of chipping in such cases, no matter how good the heat treat.)

While the Kono is thin, it may have a fairly forgiving steel (at a lower heat treat, perhaps a little softer and tougher than some carbons on this size knife). My guess is the Kanehiro ginsan may have the best of all words here, assuming it isn't too tall of a blade for your style of cutting.

Others will have more to say from experience...



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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Thu May 08, 2014 9:11 pm 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
It was quite some time ago here that I illuminated the signifigance of heel heights amid petties that has spawned the coined phrase we see so readily thrown around now, "mini-gyuto", BUT since you are interested in using this knife as a boning knife, a "steak knife" profile like the Konosuke <-- link would be most appropriate. I still offer the Kanehiro as it bridges the gap between a mini-gyuto & effective boner perfectly, but this is only if you wanted more versatility from your knife. The Moritaka & Kohetsu you link to lean more toward the boning side, but compromises out too many gyuto-like qualities... IMO. The "steak knife profiles" are great for playing with fruit, cutting sandwiches, boning meats, etc., but they are very limiting in capability for what, in my kitchen, I need as a general-purpose-utility-petty-knife. We here are not talking about my kitchen though. The others you link to are getting a bit tall for me to buy specifiaclly to bone birds with. Yes, I'll bone a bird with a cleaver, but I won't buy one just to bone birds.

In closing, although the Konosuke is most appropriate, JUST TO BONE CHICKENS, but the Kanehiro Ginsanko 150 Petty<--link is a versatile superstar. The CKTG website lists the Kanehiro @30mm, but I can attest to mine, of which I purchased from CKTG, to be 33mm; perfect height (on the low cusp) IMO. The Wa is perfectly proportioned to the smaller blade... a trait that is all too uncommon. The G3 takes a superbly aggressive edge, and @Hrc62 it lasts forever... on a petty it's not getting the abuse of a Gyuto. I bought this knife almost as soon as it came on the site a couple years ago, and I've lauded it ever since for a reason. As are all the Kanehiro knives... this petty is a performer.

Image

Image



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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Thu May 08, 2014 10:34 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 545
Melampus wrote:...effective boner...


Really? After 6 bottles of stout?


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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Fri May 09, 2014 2:54 am 
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Location: USA... mostly.
:lol:

You're kidding right.?! 6 bottles of stout, and I'm rarin to go. It was actually 7, but I didn't photo the Guiness. 8-) And come on now, over a 15 hour day they're just energy drinks. ;)



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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Fri May 09, 2014 3:15 am 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 545
I forgot. Mackeson milk stout back in the day used to have the tag line 'For Strength and Vigour'. So have at it!


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 Post subject: Re: 240 or 270 Gyuto wanted.
PostPosted: Fri May 09, 2014 10:36 am 
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Location: USA... mostly.
Only milk stout I've had is Left Hand Brewery's... love it.

Mackeson's XXX stout, I've had... love it, but very sweet.



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