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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Mon Mar 31, 2014 11:16 pm 
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Joined: Mon Dec 16, 2013 3:42 pm
Posts: 109
Location: Boston, MA
Sherski - Thanks for the photos and write-up. I'm inclined to consider a short 210 gyuto (like a Kono HD2/HH/W2) or 240 sujihiki now. Ditched the idea of a 210 petty for now. They ones I've researched all seem to be too short to be used efficiently in chopping & prep work.

Not all sujis show blade height in the specs, especially the Konosukes. What is the height on your W2 240?


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Tue Apr 01, 2014 4:23 am 

Joined: Tue Mar 18, 2014 2:12 am
Posts: 39
It's not very apparent in this picture but the Kono is 34mm in height as opposed to the Kanehiro 270mm in the picture which comes in at 41mm.

Image


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Tue Apr 01, 2014 11:57 am 
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Joined: Mon Dec 16, 2013 3:42 pm
Posts: 109
Location: Boston, MA
Thanks for the additional info, Sherski.

What is it like using the 240 vs 270? I've always used shorter knives, around 180-210, and wonder about the length of a 270 compared to its use as a maybe all-around knife. I have a Yuki 240 Gyuto that I really like but am still getting used to its size.


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 Post subject: Re: Wa-petty or suji for a do-everything knife?
PostPosted: Wed Apr 02, 2014 3:54 am 

Joined: Tue Mar 18, 2014 2:12 am
Posts: 39
I've posted the answer on the other thread you replied on mate :)


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