New petty

We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Post Reply
User avatar
lsboogy
Posts: 941
Joined: Tue Jun 05, 2018 1:23 pm
Location: Minneapolis

New petty

Post by lsboogy » Tue Jan 08, 2019 10:16 pm

I'm thinking about getting a new petty knife on the advice of others. My only petty knives are a Kikuichi Damascus 150 and a Suisin W1 180 - neither of which I want to take for use as a paring knife in a busy kitchen. I guess I'm looking into what pro chefs use in a busy pro kitchen as a small knife - don't really use paring knives much any more, and am learning to operate in a fast paced pro kitchen (my second job learning what I will need to do when I retire and run a homeless kitchen). Something I can use and not worry about - will wipe down so carbon is fine. Open to suggestions - performance over beauty this time. Looking for a knife that will hold its edge, so AS or B2 seem like good entry points

Igalor
Posts: 347
Joined: Sun Jan 29, 2017 10:04 pm

Re: New petty

Post by Igalor » Wed Jan 09, 2019 1:48 am

Hi.

I like my petty knives for work around 135 ~165, stainless, and cheap. Something like a tojiro dp, a masamoto vg or Mac petty knives sound good to me for work. If i wanted to go a step up.... A sakai laser (kono, ginga), or a takamura migaki would be my choice for work on a bussy setting.

I have a couple of smaller knives but i seldom use them. My tojiro dp 90 mm sees some action as my edc around work sometimes.

Cheers
Ivan

egolan
Posts: 152
Joined: Mon Dec 03, 2018 9:22 am

Re: New petty

Post by egolan » Wed Jan 09, 2019 6:11 am

Shibata Kotetsu sounds like it might fit the bill here also. The R2 is really easy to deal with, insanely sharp even ootb.
Often sold out at places, but a lot of people carry it, so worth checking around.

Nmiller21k
Posts: 2646
Joined: Thu Jan 26, 2017 11:55 pm
Location: Minnesota

Re: New petty

Post by Nmiller21k » Wed Jan 09, 2019 8:16 am

In hand petty or board work?

User avatar
lsboogy
Posts: 941
Joined: Tue Jun 05, 2018 1:23 pm
Location: Minneapolis

Re: New petty

Post by lsboogy » Wed Jan 09, 2019 11:13 am

Both - want a single small knife that is more performance than show

https://www.chefknivestogo.com/kohape15.html might fit the bill

Seattle_Ben
Posts: 152
Joined: Sun Mar 25, 2018 9:56 am
Location: Seattle

Re: New petty

Post by Seattle_Ben » Sat Jan 12, 2019 2:45 pm

I didn't hate my ryusen 165 but they aren't carbon.

appleward91
Posts: 289
Joined: Sun Oct 01, 2017 12:32 pm

Re: New petty

Post by appleward91 » Sat Jan 12, 2019 2:48 pm

I have a shibata kotetsu for sale 135mm if interested. As mentioned above, holds edge good, super good fit and finish, nice grind. and above all, the main reason that "i" bought it was because i like the ability to use it on the board as opposed to only in hand then struggling for clearance when needed on board. also have saya that i had to purchase separately. message me if interested. here is link to it : https://www.chefknivestogo.com/shkor2ko13.html

User avatar
lsboogy
Posts: 941
Joined: Tue Jun 05, 2018 1:23 pm
Location: Minneapolis

Re: New petty

Post by lsboogy » Sat Jan 12, 2019 9:01 pm

Honored at the offer appleward, but I'm going to get a shorter (not as tall) knife - I only have old Sabatier paring knives right now - want something with harder steel as I'm learning about edge retention - tried my Kikuichi petty today on cauliflower. Might re-think just using it as my general petty. Little beast of a knife - cauliflower falls apart looking at it.

old onion
Posts: 833
Joined: Tue Sep 19, 2017 5:09 pm
Location: N.E. Ohio

Re: New petty

Post by old onion » Tue Jan 15, 2019 7:57 am

When I worry about what to use,I use my Shun paring knife.It's disposable.

Post Reply