Looking for a petty/utility knife but open to small Sujihikis honesukis as well
Ideal dimensions in my mind are:
* 25-30mm heel height - (Taller is ok, just looking more small Suji than small Gyuto)
* 150mm length (+/- 20mm, longer preferred to shorter)
* WA handle big preference but will keep open mind about YO handles (plastic ferrules are a big negative)
* carbon steels, just don’t want a cladding that is more reactive than the core. Medium overall maintainance
* Also willing to go stainless if it either :
• Sharpens like carbon (Ginsan, SLD, Aeb-L)
• Crazy tool steels (ZDP189, HAP40, M390 etc)
* $$$... I have a hard time spending more than a nice Gyuto for a petty... so try keep it under $300... $200 would be preferred
130-170mm Petty
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Re: 130-170mm Petty
I guess I’m not exactly sure what I want, lol... Its much easier searching for gyutos to buy... I guess I don’t exactly know what to be looking for to narrow it down for myself.... I currently only have a shun 6”. It’s kind of a major hole in my lineup
below is a list of all the knives that I’m considering....also considering a bunch of different Gesshin(s) and kochi(s)
Petty’s:
Hinoura W#2 KU 150
https://www.chefknivestogo.com/hitape15.html
Kohetsu AS 150
https://www.chefknivestogo.com/koaosupe15.html
Shibata AS 135
https://www.chefknivestogo.com/shaspe13.html
Kanehiro AS 150
https://www.chefknivestogo.com/kawa15.html
Kanehiro Ginsan 150
https://www.chefknivestogo.com/kagipe15.html
Konosuke GS+ 150
https://www.chefknivestogo.com/kogspe150.html
Shibata R-2 150
://www.chefknivestogo.com/shkor2pe15.html
Yoshimi SG2 150
https://www.chefknivestogo.com/yosg2pe15.html
Kikuichi Swedish Warikomi 150
https://www.chefknivestogo.com/kiswwadape15.html
Honesukis:
Gihei HAP40
https://www.chefknivestogo.com/gihape15.html
Goko w#2 honesuki
https://www.chefknivestogo.com/gowh1ho15.html
Kohetsu HAP40 honesuki
https://www.chefknivestogo.com/koaosuho15.html
Kohetsu AS honesuki
https://www.chefknivestogo.com/kohaho15.html
Masakage Koishi Honesuki
https://www.chefknivestogo.com/makoho15.html
Small Suji:
Takeda 195
https://www.chefknivestogo.com/tastasya18.html
below is a list of all the knives that I’m considering....also considering a bunch of different Gesshin(s) and kochi(s)
Petty’s:
Hinoura W#2 KU 150
https://www.chefknivestogo.com/hitape15.html
Kohetsu AS 150
https://www.chefknivestogo.com/koaosupe15.html
Shibata AS 135
https://www.chefknivestogo.com/shaspe13.html
Kanehiro AS 150
https://www.chefknivestogo.com/kawa15.html
Kanehiro Ginsan 150
https://www.chefknivestogo.com/kagipe15.html
Konosuke GS+ 150
https://www.chefknivestogo.com/kogspe150.html
Shibata R-2 150
://www.chefknivestogo.com/shkor2pe15.html
Yoshimi SG2 150
https://www.chefknivestogo.com/yosg2pe15.html
Kikuichi Swedish Warikomi 150
https://www.chefknivestogo.com/kiswwadape15.html
Honesukis:
Gihei HAP40
https://www.chefknivestogo.com/gihape15.html
Goko w#2 honesuki
https://www.chefknivestogo.com/gowh1ho15.html
Kohetsu HAP40 honesuki
https://www.chefknivestogo.com/koaosuho15.html
Kohetsu AS honesuki
https://www.chefknivestogo.com/kohaho15.html
Masakage Koishi Honesuki
https://www.chefknivestogo.com/makoho15.html
Small Suji:
Takeda 195
https://www.chefknivestogo.com/tastasya18.html
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Re: 130-170mm Petty
What tasks do you intend to do with the knife? First defining that will help narrow down your list. A honesuki won’t do a lot of things a petty would do well, like fruits or silver skin removal from bulk meat. A honesuki really shines for processing poultry and does pretty well for some other bone trimming tasks. My Moritaka honesuki has plowed through 20lbs of chicken wings more times than I can count haha. Breaking down whole chickens is also a breeze and breaking down quarters. It’s also very hand for spatchcocking a chicken, although I have been wanting to try a clever to see if I like that better. So for any of those tasks I wouldn’t ever trade the honesuki for a petty. And aside from those tasks, I would likely never grab a honesuki over a petty.
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Re: 130-170mm Petty
The Tanaka Sekisos are really nice pettys. I cant even without mine. Gotta have it. Mine is the 135, but i cant imagine the 150 being much different. As far as a honesuki goes, hear me now, believe me later, the last thing you want on a porous wooden handle is chicken guts. I chose the rather inexpensive Fujiwara FKM, and really like it. It’s out of stock, but the Tojiro is nearly identical. I wouldn’t spend a lot on a honesuki. You’re hitting bone. There’s almost as much bacteria on a chicken as in a full diaper. The design of the honesuki lends itself nicely to the task, and even the cheapest one on the site more than satisfied me. Save your money for anything other than a honesuki. Actually, since I’ve discovered the spatchcock method of butchering a whole chicken, I’ve not used my honesuki once; I use instead a Dexter Chinese cleaver, press down on either side of the spine twice, and in ten seconds, I’m done cutting up that chicken. The Dexter isn’t sold here, but it probably costs under $50, and it handles bone without fail.
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Re: 130-170mm Petty
I’ve been pretty pleased with the kanehide honesuki. It’s cheap and comes in left or right hand bevel versions. It works great for cutting up chickens but seems pretty useless for anything else. Unless you cut up a ton of chickens I wouldn’t spend much on one. Even then, the honesuki certainly isn’t necessary. Kinda fun though to try something different. The semi stainless steel on this one is more reactive than I was expecting. It’s developed a bit of a patina pretty quickly.
Re: 130-170mm Petty
If you want a “small sujihiki” experience, the Hinoura Tamashii W#2 Kurouchi Petty 150mm would be an excellent choice of a very high quality petty.
Another to consider that is the MAZAKI KASUMI PETTY 180MM: this has an iron cladding though so you’ll need to develop a patina.
Another to consider that is the MAZAKI KASUMI PETTY 180MM: this has an iron cladding though so you’ll need to develop a patina.
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Re: 130-170mm Petty
Thanks a ton guys!!!!
So let me first start off by saying I don’t exactly know what I want/need, lol. lets give a little info:
I’ve pretty much phased-out/replaced all my mass produced knives (Mac, shun, miyabi etc) with true J-knives... but one of my holes is a “narrow” 130-170 utility (I have a few santoku & bunkas, that cover the tall utility box. I have plenty of Gyutos covering 180-270mm (and constantly adding more ), a few Nakiris & Pettys/parers (under 120mm), 240 Kiritsuke, 270 sujihiki, bread knife & a full 9pc wuhstof Classic set that sits on the counter (used by the wife and guests). I also have a bunch of other miscellaneous specialty knives.
The knife that was looking at replacing is:
https://m.surlatable.com/product/PRO-18 ... 507_Miyabi
I never really liked it nor did I use it, as I didn’t care for the blade geometry. It had too much belly
The blade that I was looking for is something similar to bellow
https://www.williams-sonoma.com/m/produ ... ity-knife/
My wife loves this knife... the shape, size & geometry (only 25mm tall and flat) she is a one (small) knife for everything girl. I’m trying to get her to use my knives more, so finding something very similar to the shun utility will be a nice transition. If the task is too much for her shosen knife she just gives up & makes someone else do it
I guess I don’t “NEED” the knife as I get by just fine right now without it.... but then again I don’t need any more 240’s but that doesn’t stop me. I mean... how many of us really NEEDS another knife period?
So let me first start off by saying I don’t exactly know what I want/need, lol. lets give a little info:
I’ve pretty much phased-out/replaced all my mass produced knives (Mac, shun, miyabi etc) with true J-knives... but one of my holes is a “narrow” 130-170 utility (I have a few santoku & bunkas, that cover the tall utility box. I have plenty of Gyutos covering 180-270mm (and constantly adding more ), a few Nakiris & Pettys/parers (under 120mm), 240 Kiritsuke, 270 sujihiki, bread knife & a full 9pc wuhstof Classic set that sits on the counter (used by the wife and guests). I also have a bunch of other miscellaneous specialty knives.
The knife that was looking at replacing is:
https://m.surlatable.com/product/PRO-18 ... 507_Miyabi
I never really liked it nor did I use it, as I didn’t care for the blade geometry. It had too much belly
The blade that I was looking for is something similar to bellow
https://www.williams-sonoma.com/m/produ ... ity-knife/
My wife loves this knife... the shape, size & geometry (only 25mm tall and flat) she is a one (small) knife for everything girl. I’m trying to get her to use my knives more, so finding something very similar to the shun utility will be a nice transition. If the task is too much for her shosen knife she just gives up & makes someone else do it
I guess I don’t “NEED” the knife as I get by just fine right now without it.... but then again I don’t need any more 240’s but that doesn’t stop me. I mean... how many of us really NEEDS another knife period?
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Re: 130-170mm Petty
Also..... since making the original post 10 days ago I have acquired a WA-Handled Shirogami #1 Teruyasu Fujiwara
Which has condensed my list... I might still be interested in acquiring one of these
Petty’s:
Hinoura W#2 KU 150
https://www.chefknivestogo.com/hitape15.html
Shibata R-2 150
://www.chefknivestogo.com/shkor2pe15.html
Yoshimi SG2 150
https://www.chefknivestogo.com/yosg2pe15.html
Honesukis:
Gihei HAP40
https://www.chefknivestogo.com/gihape15.html
Goko w#2 honesuki
https://www.chefknivestogo.com/gowh1ho15.html
Kohetsu HAP40 honesuki
https://www.chefknivestogo.com/koaosuho15.html
Kohetsu AS honesuki
https://www.chefknivestogo.com/kohaho15.html
Masakage Koishi Honesuki
https://www.chefknivestogo.com/makoho15.html
Small Suji:
Takeda 195
https://www.chefknivestogo.com/tastasya18.html
[/quote]
Which has condensed my list... I might still be interested in acquiring one of these
Petty’s:
Hinoura W#2 KU 150
https://www.chefknivestogo.com/hitape15.html
Shibata R-2 150
://www.chefknivestogo.com/shkor2pe15.html
Yoshimi SG2 150
https://www.chefknivestogo.com/yosg2pe15.html
Honesukis:
Gihei HAP40
https://www.chefknivestogo.com/gihape15.html
Goko w#2 honesuki
https://www.chefknivestogo.com/gowh1ho15.html
Kohetsu HAP40 honesuki
https://www.chefknivestogo.com/koaosuho15.html
Kohetsu AS honesuki
https://www.chefknivestogo.com/kohaho15.html
Masakage Koishi Honesuki
https://www.chefknivestogo.com/makoho15.html
Small Suji:
Takeda 195
https://www.chefknivestogo.com/tastasya18.html
[/quote]