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Re: Petty wanted 150 mm

Sat Mar 08, 2014 5:18 pm

Nmiller21k wrote:I would almost wait and see if the Richmond Laser AS 150mm come back into stock soon.
I have the 120 that I replaced my school pairing knife with, and it's almost exactly like a tiny little gyuto
the 150 is taller too.

If you want a tall 150mm that is a good choice for sure.

Re: Petty wanted 150 mm

Wed Mar 12, 2014 11:16 am

Thank you all for the help. I made my decision.

I was looking for a replacement knife for the wife (Wusty). I wanted a 150 mm petty, stainless or stainless core with stainless cladding, western handle, mini-gyuto style, good F+F, insane sharp, and edge retention. After all the responses and research I decided I wanted it to be at least 32 mm (height) and it had to be 150 mm petty. The 32 mm or taller requirement killed it for me. The Tanaka Petty 150mm Iron Wood is the only choice I found above 32 mm, western handle, etc, etc. But the Tanaka Petty 150mm Iron Wood was way above my budget.

I am getting the Kamo R2 Petty 150mm
This has a Japanese handle. No big deal, she will have to give it a shot.

It is out of stock but I have time to wait. I put my e-mail in the box and hope it comes back in stock.



Re: Petty wanted 150 mm

Fri Mar 21, 2014 12:07 pm

My takamura 150 just arrived.

great blade, but short. i hadnt seen the kamo petty.

The takamura comes sharp ootb, not crazy sharp. i just stropped it with a stone, and ready. i feel it is a mini sujihiki,

Re: Petty wanted 150 mm

Fri Mar 21, 2014 7:11 pm


What have you cut with it? I am guessing a petty is good for small onions, shallots, etc. Are you finding yourself using it instead of a bigger knife.

I am still waiting for the kamo get back in stock so I can get that extra heights.



Re: Petty wanted 150 mm

Thu Mar 27, 2014 10:33 pm

i was having a lot of fun because is crazy thin. I even shaved with it.

Mostly thin and precise cuts for tiraditos and sashimi

radishes, scallions, fish. etc. fine work with fruits etc. yes. you nailed it. if im going to have my hands close to the knife i like it a lot. can get crazy sharp. But i took it with me for the weekend and ended up trying to clean a snook, a jack and a triggerfish with it. dumb on me. it didnt chip but it almost bent. triggerfish skin is crazy thick. i never seen a knife that could cut it like this. in mexico they rip the skin thru force and use razors to help the process.

The steel is really stubborn. some height would make it a more all around.
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