1)Pro or home cook?
Pro
2)What kind of knife do you want? (Gyuto, Santuko, Petty, Paring, Sujihiki, etc.)
Petty
3) What size knife do you want?
Thinking 165mm
4)How much do you want to spend?
1-150$
5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?
Stainless, semi-stainless, or clad
6)Do you prefer Western or Japanese handle?
Probably western, but really either is ok
7)What are your main knife/knives now?180 Tojiro petty, mac 5.5 petty
8)Are your knife skills excellent, good, fair?
Good
9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? No matter in this case
10)Do you know how to sharpen? Yes
I have been searching for the perfect petty, and have been having a really hard time distinguishing. There’s so many styles and lengths.
I’d like something that’s more utility purpose. Something that can do board work, detail work, butchery, and whatever else, though more meat fab and small slicing than anything.
I have really been enjoying my Tojiro DP 180 which is a petty/Small suji and is durable enough to not baby.
I’d like it to be pointy, not like a small gyuto, for meat fabrication, though am open to other profiles if you know they will work.
Don’t even know if 165 is the ideal length, but it seems like 150 is a bit small, and 180 is a bit long. Though, again I’ve really taken to the Tojiro 180$
If price is an issue, I’ll pay for the right one
My hopes;
1. Real kanji
2. Tough and durable
3. Not crazy expensive
4. Will meet my needs and last a lifetime
Ps, I’ve always wondered about the Kono petties
