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 Post subject: Re: Petty Recommendation
PostPosted: Wed Feb 19, 2014 3:50 pm 

Joined: Sat Feb 08, 2014 2:44 am
Posts: 36
Thanks for the recommendations, she is a little out of budget now since I randomly HAD to buy that GOKO.

Never had white steel either all my blades now are AS.

Maybe next pay day well see how broke I am :twisted:


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 Post subject: Re: Petty Recommendation
PostPosted: Wed Feb 19, 2014 8:27 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7773
Location: Madison Wisconsin
ChefDurp wrote:Thanks for the recommendations, she is a little out of budget now since I randomly HAD to buy that GOKO.

Never had white steel either all my blades now are AS.

Maybe next pay day well see how broke I am :twisted:


You and 150 others.... Man, it feels like xmas again over the last few days. I guess I know you guys like a good deal when you see one.



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 Post subject: Re: Petty Recommendation
PostPosted: Thu Feb 20, 2014 1:27 am 

Joined: Fri Feb 14, 2014 4:53 am
Posts: 16
As a follow up, why are the Tojiro Shirogami blades so cheap? I mean, comparatively speaking, they are VERY inexpensive.


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 Post subject: Re: Petty Recommendation
PostPosted: Thu Feb 20, 2014 1:38 am 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 600
Presumably less expensive cladding, less time grinding, less money into F&F. The Tojiro's reputation for excessive reactivity seems to suggest impurities in the clad steel. Moreso than materials I bet it is the labor and skill that is expensive, which explains the great disparity between blades that essentially use the same amounts of metal and wood.


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 Post subject: Re: Petty Recommendation
PostPosted: Thu Feb 20, 2014 1:41 am 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 4581
Because they are a Tojiro.



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 Post subject: Re: Petty Recommendation
PostPosted: Thu Feb 20, 2014 2:57 am 

Joined: Fri May 25, 2012 8:05 pm
Posts: 30
Another vote for the fujiwara nashiji, love that knife.


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 Post subject: Re: Petty Recommendation
PostPosted: Thu Feb 20, 2014 4:22 am 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 299
personal opinion here, YMMV, if you have a flexi boning knife or a paring knife use those for the chicken. Get a garasuki for the duck, especially if you will be going through any bone.

Never liked using my petty for chicken myself. I think my nenox petty has been used by my wife more at home in the past 4 years than i've touched it.


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 Post subject: Re: Petty Recommendation
PostPosted: Thu Feb 20, 2014 3:52 pm 

Joined: Sat Feb 08, 2014 2:44 am
Posts: 36
Im fairly comfortable using a petty on most protien. I mean Im all for having the right knife for each job to a point. If all i did was bone ducks all day id get a knife just for that.
I pull three things from my kit when ever I get to work. Steel, Chefs, and my petty.
I use my petty for so much, from line work to detail work to boning ducks and chickens.

If I were to get anything other it would be a Hankotsu, but I like having the petty cause I cross utilize.


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