I'm looking for a petty/utility knife. I'm slowly replacing existing Calphalon knives that work, but are not all that great.
1)Pro or home cook? Home cook.
2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.) Petty/utility
3) What size knife do you want? 130-150 mm
4)How much do you want to spend? Less than $100
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? I'm not particular about this as I have some of both.
6)Do you prefer Western or Japanese handle? Either.
7)What are your main knife/knives now? Shun Classic 8" Chef Knife, Daovua Pipeline Steel Kiri Cleaver, assorted other Calphalon and Chicago Cutlery knives I've had for a long, long time. I can get them sharp, but they don't hold an edge.
8)Are your knife skills excellent, good, fair? Good. I'm an avid home cook.
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? Rocker and push/pull
10)Do you know how to sharpen? Yes. I use the Edge Pro system.
Please also add any additional pertinent information that can help everyone with suggestions.
I have looked at the Tojiro DP boning/utility Petty 150 mm, Kanhide PS60 Petty 150 mm, and the Daovua Pipeline Steel Tall 130 mm Petty. I'm looking for something that can be used for boning chicken and smaller slicing (e.g., green onions). I clean knives immediately and they don't sit in the sink, so steel type isn't a big issue.
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Petty knife
- lsboogy
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Re: Petty knife
I'm seriously considering getting this one for my daughter - she likes to cook and has pretty good knife skills.
https://www.chefknivestogo.com/mihape15.html
https://www.chefknivestogo.com/mihape15.html
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Re: Petty knife
Takayuki VG-10 Hammered Damascus Petty 150mm https://www.chefknivestogo.com/satadahautkn.html
Masakage Mizu Petty 135mm https://www.chefknivestogo.com/mamipe12.html
The Masakage should hold an edge for a long time.
Masakage Mizu Petty 135mm https://www.chefknivestogo.com/mamipe12.html
The Masakage should hold an edge for a long time.
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Re: Petty knife
Mini-rant- I'm a home cook and i have no where near the knowledge as the regulars here, but I really don't like the 135 petty size and even more so if it's a short height 135. I have 4 of them of different heights and steels. I really wanted them to be my handy utility size. They just seem to be not long enough for slicing and too long for hand held. Maybe good for working around bones, but not good for slicing the meat after. A guy on the forums warned me and for whatever reason i kept buying. 3 of 4 will end up B/S/T. Go 150.
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Re: Petty knife
It’s slightly more than your budget, but I like the look and height of the Kohetsu SLD 130mm petty.
https://www.chefknivestogo.com/kohetsusld1.html
https://www.chefknivestogo.com/kohetsusld1.html
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Re: Petty knife
You wanted to use a 135mm knife for slicing meat??? And did not figure it was not a good idea till you bought 4 of them? I’m assuming these are not your only knives. If I’m slicing somthing large would use a 240 or 210 gyuto, do you gravitate to small(er) knives.Miles wrote: ↑Tue Dec 22, 2020 1:00 am Mini-rant- I'm a home cook and i have no where near the knowledge as the regulars here, but I really don't like the 135 petty size and even more so if it's a short height 135. I have 4 of them of different heights and steels. I really wanted them to be my handy utility size. They just seem to be not long enough for slicing and too long for hand held. Maybe good for working around bones, but not good for slicing the meat after. A guy on the forums warned me and for whatever reason i kept buying. 3 of 4 will end up B/S/T. Go 150.
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Re: Petty knife
LOL. There’s not much sense in me buying these little pettys. For slicing meat I’m using a 240 gyuto. a 270 suji would be ideal but I don’t do roasts very often.
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Re: Petty knife
You can find 150mm TF nashiji pretty readily. Not much more than a hundo, too. That's what I'd scoop up.
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