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Sun Feb 09, 2014 5:31 pm
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.
Sun Feb 09, 2014 7:00 pm
ESTAYTON <> Nope... I don't use pettys. Gyutos are dubbed the manual food processor for a reason... they are the general-purpose knife.
Sun Feb 09, 2014 7:10 pm
If you have a 210 petty I would definitely look to get a gyuto. Much more versatile, why buy another petty.
Sun Feb 09, 2014 7:19 pm
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
Sun Feb 09, 2014 7:35 pm
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.
Sun Feb 09, 2014 8:03 pm
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.
Sun Feb 09, 2014 8:19 pm
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.
Sun Feb 09, 2014 8:51 pm
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.
Sun Feb 09, 2014 9:08 pm
"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.
Sun Feb 09, 2014 9:54 pm
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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