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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 6:18 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1227
Location: Raleigh, NC
Buying a knife sight unseen is a pain. The good news is that knives in this price range are easy to sell or trade, so if you don't like a knife there's usually a buyer at a slight markdown.

If I was in the market for a petty now the Fujiwara Nashiji would be numbers 1, 2, and 3 on my list. We were discussing the cost of his knives recently and considering how outstanding the full length gyuto are considered, even at their high price, the petty is a no brainer.

Caring for carbon is actually pretty easy. You just wipe the knife well immediately after use. Keep a wet towel and a dry towel by your station and it's not a problem. You would think there's more nuance but there pretty much isn't. After some period of use the knife will form a patina, a thin layer of oxidized material, and will gain some additional chemical resistance. You can force a patina if you feel a need. After that, it's smooth sailing.

Edit: The Fujiwara and quite a few other knives you would be considering are carbon steel clad in stainless. Clad knives are a little more forgiving because only the edge requires that more exacting care.


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 9:33 pm 

Joined: Mon Jul 28, 2014 2:21 pm
Posts: 6
Thanks for the advice everyone, I think I'm going to give the Fujiwara a go, I'm sure it is not the last knife I'm going to buy and seems a good place to start.


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 9:36 pm 

Joined: Mon Jul 28, 2014 2:21 pm
Posts: 6
Oh yeah, I forgot with the length, if there is someone who has used one is it better to get the 135mm or 150mm.


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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 9:41 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1399
Just throwing this out there, and I realize it is not specifically what you were asking for Andy, but if you want a fantastic gyuto that feels like a petty b/c of pattern, geometry and balance, you should check out the Kikuichi TKC in 210mm. Semi-stainless ass-kicking little blade. By far the most comfortable/natural feeling knife I own and I actually primarily use it as a larger petty. It honestly feels like a 150 -180mm knife in the hand



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 Post subject: Re: Help
PostPosted: Mon Jul 28, 2014 10:14 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2417
Andy, 150mm.


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 Post subject: Re: Help
PostPosted: Tue Jul 29, 2014 5:33 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2833
150mm is far more useful for me.



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 Post subject: Re: Help
PostPosted: Tue Jul 29, 2014 9:43 pm 

Joined: Sat Jan 04, 2014 8:57 pm
Posts: 600
150 mm is a really good size. Mine (not a Fujiwara) is getting a lot more use than smaller knives ever have it my cooking, and though part of that is that it is my only high-quality small J-knife, part is also just due to the task flexibility of a blade of that length.


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 Post subject: Re: Help
PostPosted: Tue Jul 29, 2014 10:32 pm 
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Joined: Wed Jan 22, 2014 10:12 pm
Posts: 179
Location: Maui, Hawaii
andyt wrote:Oh yeah, I forgot with the length, if there is someone who has used one is it better to get the 135mm or 150mm.


I was really fortunate to recently score a custom petty by Adam Marr.
It's a 160 which I was worried would be a bit long.
But in the week I've owned this beautiful knife it has become my go-to blade.
I believe you will be very happy with a longer knife.
I certainly am...more than I could have imagined before I got this work of art and amazing kitchen tool.
Aloha!


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