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 Post subject: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 5:31 pm 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 565
Does anyone here use something like a 210mm wa-petty or 210-270mm sujihiki for a general-purpose knife? If so, what characteristics do you find most important for this role? And what size?

I'm interested in getting another suji eventually, largely just for something different, but I don't slice large cuts of meat so I feel like 270+ lengths may not be useful to me. I mostly eat fish/chicken and I'm a home cook.

I have a 210mm Minamoto-Kanemasa suji in 2N carbon steel I largely use to trim and slice chicken breasts. It behaves well in that role, but I find it a little too flexible for vegetable tasks, though I have at times grabbed it to do small amounts of prep (an onion, a few apples, etc.). It is great for tomatoes but it isn't confidence inspiring on anything as hard as an onion because the tip wants to deflect.

Thoughts?


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 7:00 pm 
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Joined: Wed May 16, 2012 4:42 pm
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Location: USA... mostly.
ESTAYTON <> Nope... I don't use pettys. Gyutos are dubbed the manual food processor for a reason... they are the general-purpose knife.



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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 7:10 pm 
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If you have a 210 petty I would definitely look to get a gyuto. Much more versatile, why buy another petty.



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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 7:19 pm 
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Joined: Fri Apr 12, 2013 12:07 am
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If you really want a stiff 210 petty (I would go for a 210 gyuto personally) take a look at this one - http://www.chefknivestogo.com/tskasu21.html


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 7:35 pm 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 565
So I'm always up for another gyuto, of course. I have a few including the 210mm gyuto from the Kajihara line mark suggested. I'll happily scratch suji/petty off my list but I was just curious if anyone liked them for a multipurpose knife.


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 8:03 pm 

Joined: Fri Mar 29, 2013 10:29 pm
Posts: 500
What I use that I guess I consider my multipurpose knife is a kono hd2 210. It's big enough to do most everything on a board but yet it seems small enough to actually be a large petty if that makes any sense. It's small and nimble enough to do some work in hand, and thin enough to do slicing well on smaller cuts. It's just a nice smaller knife that I seem to use more than anything else when I'm itk. I'm not using this in a professional environment just at home.


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 8:19 pm 
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Location: USA... mostly.
RED <> Professionally, I quite often use a 270 gyuto as my food processor, a 210 gyuto as my "petty, and a 95mm as my parer.



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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 8:51 pm 

Joined: Fri Mar 29, 2013 10:29 pm
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Mel totally makes sense to me...
Guess I never stated, but I meant kono hd 210 gyuto.


Last edited by RedWattle on Sun Feb 09, 2014 9:12 pm, edited 1 time in total.

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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 9:08 pm 

Joined: Thu May 24, 2012 6:20 am
Posts: 1499
"If you really want a stiff 210 petty (I would go for a 210 gyuto personally) take a look at this one - http://www.chefknivestogo.com/tskasu21.html"

Haven't used this one, but I was looking at it and the specs make it look to be fairly robust.


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Sun Feb 09, 2014 9:54 pm 
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estayton wrote:...I have a 210mm Minamoto-Kanemasa suji in 2N carbon steel I largely use to trim and slice chicken breasts. It behaves well in that role, but I find it a little too flexible for vegetable tasks...

Which is exactly where you need a gyuto. I like Reds recommendation of the Kono HD2 gyuto. So thin and light, runs about 203mm, almost as nimble as a long petty but will handle most chopping tasks.



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