150mm Petty Recommendation Please

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False Cast
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150mm Petty Recommendation Please

Post by False Cast »

1)Pro or home cook? home

2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.) Petty

3) What size knife do you want? approximately 150mm

4)How much do you want to spend? up to $100-200 USD

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? all reactive carbon would be my first choice but stainless over carbon would be acceptable

6)Do you prefer Western or Japanese handle? Japanese

7)What are your main knife/knives now? Victorinox 8" Chef and a bunch of 4" Victorinox parers

8)Are your knife skills excellent, good, fair? fair to good

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? task dependent, but mostly push/pull with some rocking

10)Do you know how to sharpen? Yes (Shapton Pro stones)

Looking for my first Japanese knife. I'm no stranger to cutlery and have a multitude of experience with fine outdoors knives (bushcraft and fish/game knives). I can sharpen well. I am a home cook and thus far have gotten by with a Victorinox 8" chef and a bunch of 4" Victorinox parers (I actually use them outdoors sometimes too). I have a good amount of experience with carbon steel and have always preferred it on my hunting, fishing, and woodcrafting knives. Looking for a quality Japanese petty knife for utility use in the kitchen. I plan on taking good care of this knife and using it frequently. Thanks in advance.
OgerBash
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Re: 150mm Petty Recommendation Please

Post by OgerBash »

Could you list what you plan on using it for "utility" wise? That would let us give you a better recommendation.

For example, I have a shibata petty and a honosuki. While i love the shibata, I have been reaching for the honosuki more often because I am usually breaking down a chicken as part of my meal prep these days, and the honosuki is able to do everything the shibata is able to do.
False Cast
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Re: 150mm Petty Recommendation Please

Post by False Cast »

Cutting board use for smaller produce. Not necessarily in-hand as I like my parers for that. I don't do a ton of breaking down poultry. I'd like to err on the side of a fine slicer.
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Jeff B
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Re: 150mm Petty Recommendation Please

Post by Jeff B »

Fully reactive, nice height for board work and will take apart a chicken and very reasonably priced.
Tanaka Damascus Petty 150mm https://www.chefknivestogo.com/tadape15.html

If you like them real tall, though it is stainless clad, this is a best buy on the site.
Gihei Blue #2 Petty 150mm https://www.chefknivestogo.com/gibl2pe15.html
I've got the 165mm and love it!
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Lepus
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Re: 150mm Petty Recommendation Please

Post by Lepus »

If you want the knife for cutting board use, have you considered a santoku or 180mm gyuto? For board work a petty, at best like the Gihei tall petty, is a catch all knife. I have one, and like it quite a lot, but I most like that is can be used for anything. If I wanted the knife just for small volume board work I would want a little more size.

https://www.chefknivestogo.com/haaswagy21.html
https://www.chefknivestogo.com/mawh2sa17.html
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