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 Post subject: HAP40 Petty 120 are now available
PostPosted: Tue Apr 15, 2014 3:40 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7193
Location: Madison Wisconsin
Just got these for those that were waiting. I'll send out the emails shortly.



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Mark Richmond
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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Tue Apr 15, 2014 11:37 pm 

Joined: Sat Feb 22, 2014 10:53 am
Posts: 95
Location: Bangkok
This one?
http://www.chefknivestogo.com/kohape12.html

Do you have any other line in HAP40?


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Wed Apr 16, 2014 2:18 am 

Joined: Fri Jan 10, 2014 12:42 am
Posts: 64
That looks like a nice cherry tomato knife! We have a few guys that prep 6-12qts of quartered cherry toms a day, and keeping a sharp knife on hand to deal with those tiny little ripe nuggets of sweetness would rock since most of the time they are using a knife that just smashes and juices them more than anything.

Do you have a 150 in the works?


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Wed Apr 16, 2014 5:09 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 250
thegingerninja.abq wrote:That looks like a nice cherry tomato knife! We have a few guys that prep 6-12qts of quartered cherry toms a day, and keeping a sharp knife on hand to deal with those tiny little ripe nuggets of sweetness would rock since most of the time they are using a knife that just smashes and juices them more than anything.

Do you have a 150 in the works?

Tojiro bread knife won't work? O.o


I wants the knife... must resist...


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Wed Apr 16, 2014 5:11 am 

Joined: Thu Jun 21, 2012 1:51 am
Posts: 147
Location: Austin tX
Do you ever use a 270 bread knife to cut cherry tomatoes, if you use 2 medium cambro lids. Lay one lid down fill tomatoes on top of lid, place the other lid upside down on top of tomatoes and slice your bread knife (or whatever long sharp knife you got) between the two lids. Cuts prepping cherry or grape tomatoes time in half


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Wed Apr 16, 2014 6:01 am 

Joined: Tue Jan 21, 2014 6:56 pm
Posts: 250
depends on the size of the tomatoes. That way can give you some lackluster results with odd sized toms.


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Wed Apr 16, 2014 8:23 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 665
Location: Raleigh, NC
It also leaves the remnants of the stems in odd locations. And it leaves the chamber of the tomato irregular. I like to bisect them cleanly from top to bottom for appearance sake, even though we do at least four flats of then a week. This petty would be pretty helpful there.


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Wed Apr 16, 2014 1:17 pm 

Joined: Fri Jan 10, 2014 12:42 am
Posts: 64
kirkystyle wrote:Do you ever use a 270 bread knife to cut cherry tomatoes, if you use 2 medium cambro lids. Lay one lid down fill tomatoes on top of lid, place the other lid upside down on top of tomatoes and slice your bread knife (or whatever long sharp knife you got) between the two lids. Cuts prepping cherry or grape tomatoes time in half



Our lady boss likes "bite size" foods, so the cherry tomes are quartered at a minimum and cut into 6 or 8 pieces if they are big. We had a guy once use the trick you described, but simply used his big hands to steady a pile of cherry toms against the board. I don't think it cut time in half. It doubled it because he still had to handle each tomato and cut it one more time at least.

The guys who usually do this prep have developed a keen muscle memory slicing a tomato lengthwise and then turning it, keeping the halves together and then making the next cut(s).
It's the sawing motion used when a knife is dull that really slows them down and reduces the quality of the prep. I think a knife with unparalleled edge retention would be a clear winner for the guys who do this mundane but vital prep, and the Kohetsu HAP40 120mm or 150mm looks like a winner.

So, kikrstyle and Panko, I don't own a bread knife because I prefer to cut bread with a a sharp gyuto.

Panko and Lepus, agreed.


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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Thu Apr 17, 2014 12:27 am 
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Joined: Wed Aug 07, 2013 12:44 am
Posts: 630
The cambro trick depends a lot on what you want them to look like when you are done. We won't get away with it, we would just end up having to do it over and try to save the mess of tomatoes in the lids.

That said, it works when appearance does not count.



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 Post subject: Re: HAP40 Petty 120 are now available
PostPosted: Thu Apr 17, 2014 12:30 am 

Joined: Wed Jan 22, 2014 12:52 am
Posts: 21
Location: West Yellowstone, MT
Mark, how about some specs?


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