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 Post subject: Next purchase
PostPosted: Tue Oct 08, 2013 12:21 pm 

Joined: Wed Jun 05, 2013 2:48 pm
Posts: 142
Hi all, looking for some input on my next purchase. Not going to purchase until probably around Christmas so plent of time. I'm a home cook, right handed, prefer wa handled but own some yo. Right now have stainless and one clad. As much as I'm interested in carbon with three kids running around its really not an option at this point. I hand sharpen but would still be considered a beginner. Here's my line up

240 Mac Pro
240 kono hh
150 Fujiwara nashiji petty
Small cck Chinese cleaver
8 in forschner for heavy duty

I cook dinner every night and use all the knives. I'd say my kono is my go to but I still use the Mac a fair bit. I use all types of cutting motion but primarily chop and push and slide (don't know what to call this). I'm really starting to appreciate profile and the one thing I would say about the kono is I don't love the profile, I find it leaves me with accordion cuts sometimes. Could be technique bit I don't seem to have the same problem with Mac. At this point I'd say I'm between another gyuto, a sujihiki and a funayuki. I don't want another laser as I already have one but am not looking for a monster either. Does a sujihiki really get use in a home kitchen? I use my petty for slicing steaks etc and I find it works great. My budget would likely be 300 maximum for the right knife but I'm not against trying out lower end knives that are good values. I know this is kind of broad, just trying to get some people's perspective from the home cook side


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 Post subject: Re: Next purchase
PostPosted: Tue Oct 08, 2013 1:12 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2520
The knife I use the most in my home kitchen that's not on your list is a 210mm wa-petty:

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

Absolutely love this knife.

There are several other examples:

http://www.chefknivestogo.com/nsearch.h ... 355&y=-139

Another, and I'm assuming you just didn't list, is a paring knife.

Although I can't imagine not having a sujihiki for those times when I really want one....it really doesn't get used THAT much. Still, though, a knife I couldn't live without really.



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 Post subject: Re: Next purchase
PostPosted: Tue Oct 08, 2013 5:34 pm 

Joined: Tue Aug 27, 2013 2:10 pm
Posts: 179
Adam Marr wrote:The knife I use the most in my home kitchen that's not on your list is a 210mm wa-petty:

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

Absolutely love this knife.



What are the advantages and disadvantages of the 210mm wa-petty versus a 210mm wa-gyuto? What tasks is the 210 petty better at than the 210 gyuto?


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