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 Post subject: Petty knife question
PostPosted: Mon Dec 09, 2013 10:20 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
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Location: Madison Wisconsin
Thank you for the info! Another quick question or opinion rather. Another style I've been wanting to get is a petty knife and I have tried the konosuke hd2 and love the semi stainless they use and also heard the suisin inox is a great steel as well. I currently have a moritaka gyoto that I use so it's aogami super and I ordered the masakage for the white. The konosuke and suisin are rather expensive is there another knife with a similar steel for a little less?



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Mark Richmond
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 Post subject: Re: Petty knife question
PostPosted: Mon Dec 09, 2013 10:25 pm 
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Location: Madison Wisconsin
Have you tried Gingami 3 steel? (it translates to silver paper 3)

This would be a fun choice: http://www.chefknivestogo.com/kagipe15.html

AEB-L is also excellent and the Kikuichi is a beautiful knife that uses that steel: http://www.chefknivestogo.com/kiswwadape15.html



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 Post subject: Re: Petty knife question
PostPosted: Mon Dec 09, 2013 10:28 pm 
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+1 to the Kanehiro Ginsan Petty - that's an amazing knife!


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 Post subject: Re: Petty knife question
PostPosted: Tue Dec 10, 2013 2:36 pm 
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If full carbon is an option, the Tanaka petty is nice:

http://www.chefknivestogo.com/tadape15.html

I do prefer stainless (or at least stainless clad) in a petty, though.

http://www.chefknivestogo.com/rila15pe.html

But it's more than the stock handle HD2 petty.



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