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 Post subject: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 5:04 am 

Joined: Mon Oct 14, 2013 3:39 am
Posts: 18
I bought the Kikuichi TKC 240 Gyuto and now I am hooked. I also bought the Takeda 240 for home, and I love both of those knives. I want to get a petty that is comparable steel to the TKC.

I like both of those knives, but I do not want carbon for the petty knife. I will be using it to cut cases of Brussels sprouts, slicing strawberries for plate decorations, and cutting cherry tomatoes, so I want something small instead of the 240.

I'm not sure if there is a more popular size petty, so any recommendations would be helpful.

I'm right handed, and I have stones.


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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 5:58 am 
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Joined: Wed May 16, 2012 4:42 pm
Posts: 3361
Location: USA... mostly.
Size is preference. I use a 150mm petty.

In semi-stainless steel you're looking at a Konosuke HD.. Bear in mind, it's a shallow knife.



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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 1:54 pm 
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One of Melampus' favorite petty knives is the Kanehiro Ginsan 150: http://www.chefknivestogo.com/kagipe15.html. It's stainless, has good blade height and a great profile. I'm in his camp in that I like a petty to be kind of a mini gyuto profile with some height. It gives some clearance on the cutting board. I look for 150 petty knives that are 31-34mm ish in height at the heel.

Another option might be the Shiro Kamo R2 150 Petty: http://www.chefknivestogo.com/kar2pe15.html.


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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 4:47 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
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I'm with the others in that I prefer the 150mm length.

I've heard really good things about this line of knives....although I've not seen them personally:

http://www.chefknivestogo.com/kiswwadape15.html

Other wise, the HD2 and the Kanehiro the other two pointed out are fantastic.



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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 7:14 pm 

Joined: Mon Oct 14, 2013 3:39 am
Posts: 18
The Kamo is awesome looking. I have the Kikuichi Gyuto so that petty looks nice also. The blade looks a little short and I'm not sure that I like how there is not much space between the bottom of the handle and the blade.

I am looking at all of the AS stainless clad petty knives and starting to think that I might be limiting myself from what might be a better knife by not wanting carbon at all. Any thoughts on a clad knife that might be better?

One of the things that makes me nervous about the Takeda is the metal smell I get when cutting tomatoes, or anything that reacts with it. I haven't used it that much to know if that will eventually get better. I don't plan on using this knife on the line so I would be able to keep the blade cleaner and drier more consistently.


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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 7:24 pm 
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Joined: Thu Nov 22, 2012 4:17 am
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I would consider the Hiromoto Utility Knife, AS steel in stainless clad. http://www.chefknivestogo.com/hiromoto.html
Also the Masakage Yuki 150mm Petty, white #2 in stainless clad. http://www.chefknivestogo.com/mayupe15.html



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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 9:58 pm 

Joined: Wed May 16, 2012 1:49 am
Posts: 261
Location: Amstelveen, The Netherlands
A petty has a small contact area with the board, will see some abuse, gets sharpened quite often, will be replaced after a relatively short time. All reasons to limit the costs. I wouldn't go beyond $80.


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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 10:01 pm 

Joined: Mon Oct 14, 2013 3:39 am
Posts: 18
What type of steel is the Kamo? Do any of those knives in stock have a darker handle? I like a lot of the other knives, but that one is relatively cheap and the blade aesthetics has me coming back to it.

The two that I am most drawn to are the Masakage and the Kamo. The Hiromoto seems like it might be more of a work horse, and at that price for clad AS I am hard pressed not to buy that one.

In your honest opinion between those three knives, which is the knife you would choose?

I don't know which knife is more attractive in person, the Masakage or the Kamo. I also think that if the Masakage is a better steel than that is the knife I will probably buy.


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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 10:20 pm 
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The Kamo uses R-2, which is a powdered metallurgical high speed tool steel. It should have quite high edge retention, but it's also wear resistant - and that means that sharpening can take longer depending on your stones. The Kamo is a real looker and it's all stainless. The 240 Gyuto I used in the Quick Look video for that knife was pretty thin behind the edge with a small primary bevel. If the 150 petty is made similarly, it should be a very good performer. Check the 240 product page for the video to get a better look at the Damascus finish on the Kamo.

The Masakage Yuki core steel is White #2, which won't have the edge retention of R-2, but it'll be very easy to sharpen. The core steel on my 210 Yuki is not terribly reactive at all once you get a bit of patina on the edge. Granted, I'm a home cook and I don't process cases of product at a time. I personally think the Yuki looks awesome, and it's quite thin behind the edge.

Don't discount the Kanehiro Ginsan 150. I hope Melampus weighs in here with his thoughts. He will provide some valuable insight from a pro perspective.


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 Post subject: Re: Looking for a petty knife
PostPosted: Tue Nov 12, 2013 11:13 pm 
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Joined: Thu Nov 22, 2012 4:17 am
Posts: 3356
I'm sure the Kamo is the better looker in person but I like the Masakage because it is so easy to sharpen. Powdered tool steel can be difficult.
The Hiromoto AS stainless clad utility I think is one of the best values on the sight. I have absolutely no experience with the Kanehiro Ginsan.



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