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Petty and Santoku Recs

Thu Jan 02, 2014 7:28 pm

Hi there - long time reader, first time poster. I'm a professional cook at a 4 star hotel and I'm in the market for eventually both a santoku and petty (150mm) to use primarily at work. I've had a Fujiwara FKM 210 Gyuto for about 2 years, which I like very much. I like that my Fujiwara is easy to keep sharp and the relative thinness of the blade as compared to my German knives.

Definitely prefer the lower maintenance of stainless for both knives (esp within our kitchen).I do have a 1k/6k waterstone, but I need to up my skills in that department.

Budget wise, I'd like to stay under $180 for the santoku and under $90 or so for the petty. The Tojiro DP line is definitely on my radar, but I'd be open to other suggestions as long as the higher price was justified.

Thanks in advance!

Re: Petty and Santoku Recs

Fri Jan 03, 2014 8:11 am

There aren't a bunch of options in a fully stainless Santoku in that price range beyond the usual suspects of:

Fujiwara FKM: http://www.chefknivestogo.com/fufkmsa18.html
Tojiro DP: http://www.chefknivestogo.com/todpsakn17.html
Richmond Artifex: http://www.chefknivestogo.com/richmond1.html

There is a Tojiro DP Damascus but it's a little shorter than the regular DP: http://www.chefknivestogo.com/todpdasa16.html

A couple more expensive options are:

Sakai Takayuki Hammered Damascus: http://www.chefknivestogo.com/satadahasa18.html

Masamoto VG: http://www.chefknivestogo.com/masamoto- ... knife.html

If you're happy with your Fujiwara FKM Gyuto, the FKM Santoku might be the best choice. It's lighter than the Tojiro and a very good performer OOTB.

The Masamato VG is quite nice, but it's not going to be a serious performance boost over the FKM IMO.

If you want something more visually interesting the Sakai is also nice.

Another, higher performance option if you can hold out until they come back in stock is:

Takamura Migaki R-2 Santoku 170: http://www.chefknivestogo.com/takamura1.html. These are very thin blades made from wear resistant R-2 stainless. They should keep an edge for a very long time.

What's your preference for a 150 petty style? Do you like a shorter petty that's more of a utility knife or are you interested in a taller petty that more like a mini Gyuto?

Re: Petty and Santoku Recs

Fri Jan 03, 2014 9:30 am

I don't know how the Richmond Artifex compares to the Fujiwara FKM or the Tojiro DP out of the box, but if you want to improve your sharpening skill the AEB-L steel used in the Artifex is capable of taking a very nice edge (it was made for razor blades) and it should not take much to get it VERY sharp. You might just want to thin it behind the edge a little to knock the shoulders on the cutting edge down some and you already have the perfect stones to do so. The Arifex santoku might not have that issue, but I just wanted you to be aware of it in case it did. lol

I know from experience the Tojiro DP line does come nice and sharp and fairly thin behind the edge (I have the 210mm gyuto), but I can't help but feel that there is more potential with the Artifex because of the steel.

If carbon steel is completely out of the question then disregard this suggestion, but if not you might have a look at the Kohetsu santoku: http://www.chefknivestogo.com/koaosusa18.html

It is blue super steel which is a carbon steel, however it is less reactive than white steels and will hold a very sharp edge for a good while, longer than the Tojiro, Fujiwara, or Artifex. Plus it should also have much superior performance and sharpness out of the box. I know you prefer stainless, but it is just something to think about if carbon steel isn't completely off the table. It is also stainless clad so the sides are stainless with the carbon steel only exposed at the edge making less surface area to worry about.

Re: Petty and Santoku Recs

Fri Jan 03, 2014 10:11 am

Masamoto VG is what I use at home and what you are most likely looking for. High carbon stainless steel, easy to care for, mono steel. As they say in Australia… No worries.
180$ for 240 gyoto, and $92 for 150 petty. Excellent cutting, thin behind the edge. I love it.

Re: Petty and Santoku Recs

Fri Jan 03, 2014 10:55 pm

Really appreciate the feedback so far. That Takamura is a beaut!

I'm not 100% commited to stainless steel; I think that a stainless clad knife might also work for my (admittedly low-maintenance) needs. I was curious about the Kohetsu, since I've heard such good things about their gyuto and I'm also intrigued by the Goto and Hiromoto.
Not sure sure if my sharpening skills would do the Artifex justice, but I'd definitely consider it once I get more practice in.

Regarding the petty, I'm honestly not quite sure. I want to use it partially for fine knife work (mincing shallots, etc) but also possibly for some light butchery. It would be an entirely new addition to my kit but one I'm eager to try out.

Re: Petty and Santoku Recs

Sat Jan 04, 2014 3:30 pm

I own the 240mm Fujiwara FKH gyuto (the carbon version), the 240mm Kohetsu gyuto, and the 240mm Goko White #1. For what it is worth.

-The Kohetsu is thicker at the spine than the Fujiwara but thinner behind the edge. It is also more blade heavy than the Fujiwara due to the Japanese handle, this is common. I think the grind and steel in the Kohetsu make it a better performer.

-The Goko White #1 is thicker every where than the Fujiwara, but only just, this is not a German knife :). But the grind is amazing, very little sticking and it cuts like it is thinner than it is. The steel will get sharper, quicker than most anything else on this list, but it will lag behind the Kohetsu in edge retention.

-The Hirimoto, which I have no experience with, uses the same steel as the Kohetsu, is Western handled so it will balance more like the Fujiwara, and is thicker and heavier than any of the rest of these. I think the steel would be an upgrade over the Fujiwara, but the rest is a lateral move.

Re: Petty and Santoku Recs

Fri Jan 10, 2014 7:18 pm

Apologies for the minor bump but I'm still having some difficulty navigating the world of petty/utility knives. Other than the Masamoto, are there any standouts in this field that I should keep in mind? Again, under $100, stainless steel, prob around 150mm. I'll be using it for butchery and precision work. Thanks and thanks again for the helpful santoku insight! (Looks like I'll be saving up for that Takamura.)

Re: Petty and Santoku Recs

Fri Jan 10, 2014 9:45 pm

Suisin Inox Petty 150mm, good performer for the money. http://www.chefknivestogo.com/suinpe15.html
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