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Is a Petty Knife Uniquely Useful?

I have read about petty knives and have seen them, but I don't own one and have never used one. Obviously, a petty knife is useful as a knife, but what is its strength or speciality compared to the typical shorter paring knife or a similar size utility knife? I have definitely heard of many of you vouch for a honesuki over a boning for poultry, and I understood this feeling after I acquired and used a honesuki. However, I don't recall many comments on the petty knives.

I just found out that a new batch of Kagayaki Aogami knives has arrived to JCK.


I have been waiting for them to stock up. I was going to get another Santoku, but may consider getting a petty knife instead. Thanks for your guidance and thoughtful inputs.

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  1. I like to use a petty during service at work. I use a 150mm, its big enough to do more things than a paring knife, but not so big that its in my way when space is at a premium during service like a gyuto would be.

    7 Replies
    1. re: twyst


      Thanks for your reply especially at this late hour. I understand that a petty is usually longer than a paring. What about the utility knife then? Do you find any major difference in using a petty knife vs an utility knife? Utility knife is fairly unpopular.

      1. re: Chemicalkinetics

        I think they are pretty much one in the same. Petty knives tend to be lighter and thinner in my experience, but they are pretty much used for the same things. Its basically a chefs knife vs gyuto type situation assuming you aren't talking about serrated utility.

        1. re: twyst

          Appreciate your help, twyst.

          <assuming you aren't talking about serrated utility.>

          Nope. I was thinking the regular utility knives.

        2. re: Chemicalkinetics

          I'm really enjoying my 150mm Tojiro Shirogami. Use it for dicing onions or tomatoes and other similar task. It so light weight.

          Took it to the beach last week while staying with family. Sliced up 2 bags of onions for caramelized onions. It was nimble enough to peel the onions in hand and then slice them up in short order. I would have felt uncomfortable peeling onions with a big gyuto which would be fine for the slicing

          I have a German utility knive but it's heavier and never as sharp so rarely gets used

          1. re: scubadoo97

            Thanks scubadoo. You have help me so much in the past. I have not decided, but it seems both twyst and you have the 150 mm. Can I ask why did you pick the 150 mm, and not the 120 mm? If I have to buy one, then I may get the 150 mm, but that is because I have a few paring knives, and no utility knife.

            1. re: Chemicalkinetics

              120 just seemed too small to be as useful as I was looking for. I looked at my German utility knife as a guide which has a similar blade length as the 150 petty and just felt 120 was too small.

              I seem to be picking up this knife for a lot of tasks from boning chickens to cleaning larger cuts of meat as well as vegetable prep. It's size makes it a good knife for precision cuts. And as I mentioned it travels well.

              I went with the Shirogami because I have had such good results with my gyuto and you can't beat the price at CKTG so it was easy to experiment with a new knife and not feel bad if I ended up not using it a lot.

              1. re: Chemicalkinetics

                Can I ask why did you pick the 150 mm, and not the 120 mm?

                I prefer the longer blade length b/c I use it more with a cutting board than free hand. And I’m comfortable enough to palm the blade for times when I need a shorter blade.

        3. I've sharpened a couple, but don't own one.

          It's one of those knives that, as you know, I don't go out of my way to recommend to home cooks - mainly for reasons that don't apply to you (most home cooks aren't knife nuts and should focus on getting one or two good knives for their money; reliance on utility knives can serve as an excuse not to learn to use a chefs knife well). But a lot of pro cooks who are also into J knives seem to like em and keep em in their kits and find em useful.

          They seem to be especially nice for some specific jobs like trimming silverskin. But, like all utility knives, you'll find little jobs for one if you're inclined to use it. I'd probably get one before a second santoku (or probably even a first one), but as you also know, I'm not a santoku guy. I prefer a petty to a western utility knife for many of the same reasons I prefer a gyuto to a western chefs knife, and also the fact that a petty has a bit of a heel.

          1 Reply
          1. re: cowboyardee

            <the fact that a petty has a bit of a heel.>

            I already have a few paring knives, but no utility knife. I do really like the idea of a knife heel, which should make it a bit better for using on a cutting board. I will think about it. I suppose I don't have to get another santoku. I could get a Kayayaki Aogami Wa Gyuto. I like both Santoku and Gyuto, but there may be one touch reason to go for a Gyuto. My current Santoku is CarboNext which technically is a carbon steel knife. My current Gyuto is a Tojiro VG-10 stainless steel knife. So maybe a Aogami Gyuto with Wa handle will give a good deal of contrast. Of course, a petty knife would be really unique. Thanks. I will have to think about.... but not think so much that the stock went out away again. Last time I thought so much that Kayayaki Aogami went out of stock.

          2. Hi, A petty is the Japanese version of a European utility / sandwich knife. The difference between them is the same as the difference between a Japanese Gyuto and European chef’s knife. I use a Japanese petty for things that are overkill for a Gyuto...small meals, fruits, and a lot of misc. detail tasks. For me, its’ main advantage over a shorter pairing knife is it’s long enough for cutting against a cutting board, yet short enough to do the aerial / free hand cuts of a paring knife. Note, I don’t do those ubber delicate, precise decorative garnishing that pros do.
            I use a European one, primarily as a boning knife to avoid the sharpening headache of the boning knife’ extended finger guard. Eventually, I’d like to replace it with a honesuki.

            1. Oh Mighty Chem,

              As you may remember, I bought the Shun 6" utility to use as my 150mm petty. I love the fit/feel of the D handle, the damascus pattern, & the VG-10 steel. As others have said, it's a more "small-precision" knife than the taller santoku & longer gyuto. It is thinner & lighter, so that, by default, makes it more "nimble."

              I like the knife a lot, but I don't use it as much as I thought I would. However, my wife uses it more than any other knife we have!

              Considering that you (only?) have the CarboNext santoku, I would say go for BOTH the JCK wa santoku AND 150mm petty. The cost for both is only a little bit more than that of the gyuto, & after using your CN santoku I think you'll feel a big difference between the two. Adding the petty now will also be a huge departure from your other knives & will give you a new experience.

              (Admittedly, I've never handled the Tojiro, but what I've read tells me that it's probably closer to the JCK than your CN.)

              Then you can get the gyuto on your next shopping spree! :-D

              1 Reply
              1. re: Eiron

                <I like the knife a lot, but I don't use it as much as I thought I would. However, my wife uses it more than any other knife we have! >

                Hmm... that will be a problem for me.... I don't have a wife. :P

                <The cost for both is only a little bit more than that of the gyuto>

                Yeah, I notice the JCK Aogami Gyuto is quiet expensive comparing to the counterpart Santoku. I guess every brands and companies are different. Some companies have their santoku at the same price point as their gyuto/chef's knife. I guess not the JCK Aogami series.

              2. It looks like a small santoku to me. In the Western world, that would be a utility knife. Whether unpopular or not, I use my utility knife often to cut a sandwich in half. It cost me somewhere in the neighborhood of $10. When I make a sandwich it won't cut in two, I'll go shopping for one of those expensive Japanese Damascus knives.

                1. I guess mine would be considered a petty. Its 150mm, anything smaller and I'd definitely not use it as much. Its probably my favourite knife right now. The nakiri is still not fixed yet, and my miyabi has been relished to the default household knife. My poor miyabi. I do love it, and I do love my fiancee, and thats why I've sacrificed the miyabi for the kitchen knife. Its either the miyabi or a carbon steel and when i see the knife dipping wet left on the drying rack to dry I sacrificed the miyabi.

                  I am not primarily using the petty as my go to knife as its sharper at the moment, and very precise for what I'm doing. Yeah, thats about all I got.

                  1. I can't imagine being with out a petty. I like 120 and that's what I use. By the time I get to 180 I'm either grabbing a small gyuto, boning or fillet knife.
                    Have you considered a funyuki or miroshi style gyuto instead of a santoku?
                    As much as I like Koki's knives I can't say that's a profile I would opt for in a petty.

                    6 Replies
                    1. re: TraderJoe

                      <As much as I like Koki's knives I can't say that's a profile I would opt for in a petty.>

                      Oh? May I ask why? I am all ears (not challenging you at all, I just want to hear what you have to say maybe it will apply to me too).

                      1. re: Chemicalkinetics

                        Hmm that profile is pretty similar to my petty and I haven't found it to be a problem yet

                        1. re: Chemicalkinetics

                          I'm just not a fan of that heel or the tip style but that's just personal preference. Here's mine.

                          1. re: TraderJoe

                            I see. Your looks to have more of a spear head paring like profile. The JCK Aogami petty looks to have a slight Santoku shape -- strighter edge profile.

                            1. re: Chemicalkinetics

                              Yup just two very different styles. I'm not a santoku fan but I can see why that profile would appeal to a santoku user. I hear lots of good things about
                              that series. I think you will find that the JCK has a good bit more belly than the Ikkanshi-tad though. You can see that belly in the AS gyuto and santoku.

                              1. re: TraderJoe

                                Good, I just want to make sure I correctly caught the differences because some time photos can be misleading. Thanks for the confirmation.

                      2. I have a Takeda 140mm petty that I use constantly. If I'm slicing ginger, carving veggies into pretty shapes, cutting cherry tomatoes, working with pearl onions, or even slicing saucisson, I find it much easier to use than my gyuto. It's also pretty useful for delicate work with meat, like accordion-cutting beef short ribs.

                        3 Replies
                        1. re: strangemd

                          Hi strangemd,

                          Thanks for weighting in. So you got a Takeda petty and a Takeda gyuto too? Nice. Thanks for sharing your experience.

                          1. re: Chemicalkinetics

                            I got the petty first (considerably cheaper and I needed a small knife), then I got sucked into the Takeda gyuto 'cause he makes awesome knives.

                            1. re: strangemd

                              Oh yeah, now I remember the sequence of events. That's right.

                        2. I didn't reply to everyone, but I read all the replies at least twice. Thanks for the valuable responses. I will have some thinking to do here. Thanks.

                          1. I have one and about the only time I use one is to trim chicken thighs for BBQ competitions which require more of a scapel type of tool.

                            Otherwise at home or work .. 95%+ of the time I use either an 8 or 10 inch Chef's knife.

                            5 Replies
                            1. re: bbqJohn

                              <95%+ of the time I use either an 8 or 10 inch Chef's knife.>

                              True, I agree. That is the same for most of us as well. That being said, do you find it any more useful than a regular paring knife. I mean I have a bread knife and I really use it less than 1% of the time (I use my boning knife and even a meat cleaver more than my bread knife).

                              1. re: Chemicalkinetics

                                I picked up one of these a couple of months ago.I use it at work and home for light veg prep,friut and fine detailed work or when I don't feel like bringing out the 240mm.

                                great little knife..


                                1. re: petek

                                  Im using a kono 150 as well, but with the regular konosuke wa handle and in hd steel. I love it. The HD steel and its ease of care during service made it an easy choice tbh.

                                  1. re: Chemicalkinetics

                                    I rarely use a paring knife.. can't remember last time I used one.. I do use a peeler though.

                                2. I've never used a putty knife in the kitchen. It's pretty good to mud drywall....oh, nevermind....

                                  14 Replies
                                  1. re: John E.

                                    :) Are you trying to be funny like Eiron? But he is going to be a movie star, are you?

                                    1. re: Chemicalkinetics

                                      Not me. I've already had my 15 minutes of fame. I'm just an idiot with glazed over eyes as I try to read and understand these knife threads.

                                      1. re: John E.

                                        <I try to read and understand these knife threads>

                                        Me. I am pondering what should I do next.... Now, I am wondering if I should get a powder steel petty knife from Ryusen.


                                        or a Masamoto HC Virgin steel petty knife.

                                        A lot of choices here.

                                        1. re: Chemicalkinetics

                                          Buy any and all and as many knives as you can now, once you find a girl your purchases become much much much much much much much much more limited :P

                                            1. re: scubadoo97

                                              Its sad but true, especially in my case, I had such grand plans, so many knives I want to buy, I've even moved to Japan and thought wow, I will be able to get so many knives, but all my plans have been refused for now :P Something to do with should be saving money or some nonsense.

                                              1. re: TeRReT

                                                My wife lets me indulge my hobbies to my hearts content so she can indulge hers.

                                                1. re: scubadoo97

                                                  I'm sure it will get that way eventually, but at the moment we are not entirely financially comfortable, having traveled the last 2 years and moved between 3 continents and having only had a job 6 of the last 24 months :P

                                                  1. re: TeRReT

                                                    Can't you try to do one of those "score keeping" things? Like telling her that "Honey, I moved to Japan for you. I should able to get my knives"

                                                    Just kidding.

                                                    1. re: Chemicalkinetics

                                                      That sounds like a good idea in theory and it seems like it should work. In practice, however, **>>IT DOES NOT<<** :P

                                                      1. re: TeRReT

                                                        <In practice, however, **>>IT DOES NOT<<**>

                                                        I bet you have not tried. How would you know something does not work *in practice* unless you have practically tried it? :P

                                                        1. re: Chemicalkinetics

                                                          I have tried it to a small degree :P

                                                          The fact she puts up with me at all and is willing to be with me trumps any sacrifice I could ever make anyways, so moving here for her is a null point :P

                                            2. re: TeRReT

                                              After which the problem becomes preventing your good knives from being used to turn screws and open paint cans.

                                              1. re: GH1618

                                                Yes, that is true, I had to sacrifice my one powder steel knife for sake the relationship, and the carbon steel knives are off limits. It hurts me to see it left out on the dish rack to drip dry, but it is less painful then watching my carbon do the same.

                                    2. Hi Chem,

                                      I've been looking at the Kanehiro 150mm petty.

                                      I just received the Kanehiro 210mm Guyto. These knives are aogami super steel on the core then the knife is then clad with stainless stainless steel. I was simply amazed at how sharp this knife is. Just love the semi rustic finish and simple wa-handle. I could not be more thrilled with a knife, the geometry seems perfect.

                                      13 Replies
                                      1. re: Ross101

                                        Thanks Ross. I appreciate your feedback. I guess I have much to think about if (1) do I need a petty (2) if I want a petty, which vendor to go for.

                                        1. re: Chemicalkinetics

                                          I'm in the same position too. I want to keep my knife inventory small and now with the Kanehiro 210 I really only require a smaller knife for detail work. I use the 210 for almost everything. I have just fallen in love with the sharpness of this knife it is amazing..

                                          1. re: Ross101


                                            Regarding your Kanehiro 210, it is a beautiful knife. I have a few questions.
                                            1) Have you had another Japanese gyuto before? How does it compare?
                                            2) Any reason you went with the Japanese wa style handle?


                                            1. re: Chemicalkinetics

                                              Hi Chem:
                                              1) Have you had another Japanese gyuto before? How does it compare?

                                              No, I did purchase a Tojiro Shirogami Santoku 165mm but gave it directly to my son in law as he loves all carbon steel knives.. I've been looking a lot and the Kanehiro just fit all the items I wanted in a knife. Only the edge of the knife gets a slight patina and looks really interesting..

                                              2) Any reason you went with the Japanese wa style handle?

                                              I love the look mostly. I was really worried that it would be uncomfortable as all my current knives are western style. All my worries are gone now, what I've discovered is that I use the pinch grip so my hand is mostly on the blade. The handle is really only secondary. Also, the handle on this knife is so light most of the weight is in the blade. For a 210mm knife it's only about 6 oz so very lite. I have two German knives that are 50mm shorter and actually heavier. It's a totally different and fun experience with the Kanehiro in food prep. Light, Super-Sharp and nimble.

                                              Here is a great review of the 240mm version..

                                              1. re: Ross101

                                                Read the review. Very detailed and very funny too. Barbecue sauce trout.

                                                Did you write that review or was it someone else?

                                                1. re: Ross101

                                                  I really like the WA handles as long as they are octagon. I'm not a fan of the "D" handles. I really wish I would have ordered my Ikkanshi's with WA handles instead of the western version.

                                                  1. re: TraderJoe

                                                    agree 100%. My masamoto gyuto has a d handle and I loathe it. Im sure Ill be sending it out for a new handle soon as I love the knife but that handle drives me insane.

                                                    1. re: twyst

                                                      Yeah "D" handles truly irritate me but hey it's all personal taste. The Masamoto is well worth the $$ to get an octagon handle on. I'd dig one in KOA .. :)

                                                      1. re: TraderJoe

                                                        I don't seem to find them objectionable. What do you see as the biggest problem? Functional or just looks cheap?

                                                        1. re: scubadoo97

                                                          I don't know about Joe, but I will say about myself. I don't find the D handle objectionable, but I do prefer the octagonal or even round handle. To me, it isn't even the functional or feel. It is just the concept. I like the IDEA of a symmetrical handle.

                                                          1. re: scubadoo97

                                                            Scubadoo for me they are just uncomortable and some of the D handles remind me of a cut off broom stick. There's just nothing I like about them but it is subjective.

                                                2. re: Ross101

                                                  "I'm in the same position too. I want to keep my knife inventory small and now with the Kanehiro 210 I really only require a smaller knife for detail work. I use the 210 for almost everything. I have just fallen in love with the sharpness of this knife it is amazing.."

                                                  More often than not this is the size I also use... there's not a whole lot I can't do with this size of knife ... and probably why I seldom use any of my smaller knives.

                                            2. Update.

                                              I finally got a petty knife -- Konosuke HD2 (yes, HD2).

                                              "The smaller one is the famous Konosuke HD2 (2nd generation) petty."


                                              It is very thin blade. I like it because it is like a paring knife, but with better knuckle clearance for cutting on a board. So far, I have mostly use it for smaller detailed work like deveining shrimps. It worked very well. All and all, I think a petty knife is more suitable for me than a paring knife.

                                              However, the Konosuke petty knife did not blow me away like other Japanese knives. My first Tojiro DP gyuto truely impressed me because of its performance and its inexpensive price. My Moritaka Supreme Aogami honesuki significantly out performs my boning knife. My first thin blade CCK also blew me away.

                                              28 Replies
                                              1. re: Chemicalkinetics

                                                I think if you worked in a pro kitchen,where you'd be using your Kono for more than just deveining shrimp(any $5 paring knife can do that),you'd appreciate it more. :)

                                                1. re: petek


                                                  Thanks for your reply. Yeah, I think any $5-10 paring can deveining shrimp. Although I think the Kono petty a bit better at it, and I can use it effectively on a cutting board for cutting up the shrimps. So can you teach me what do you do with your petty knife in the pro kitchen where a paring knife is lacking. :) I am trying to see if I am missing some actions. Thanks.

                                                  1. re: Chemicalkinetics

                                                    Sorry Chem,I didn't mean to sound so harsh in my reply.
                                                    What I meant to say was,for most home cooks,some styles of knives can be "overkill" for daily use in the kitchen.
                                                    I use my petty to clean and portion tenderloins and other boneless cuts of meat.Segmenting oranges/lemons/grapefruits.A lot of in hand work.Some board work(fine herbs etc).
                                                    I rarely,if ever use my honesuki at home,but i use it all the time at work.Same with my 300mm suji,it gets lots of action at work,not so much at home.
                                                    I'm sure you'll grow to love your petty with time.

                                                    1. re: petek

                                                      <I didn't mean to sound so harsh in my reply.>

                                                      No, you did not sound harsh at all. I think you simply said that you get to use your petty knife for more than simple jobs in a professional kitchen.

                                                      As for using your petty to clean and portion tenderlions or any other cuts. Is the petty better than a gyuto or suji? Thanks.

                                                      1. re: Chemicalkinetics

                                                        A petty(or boning/honesuki) is not "better' just more nimble,in my opinion,for cleaning tenderloins(especially the silver skin) etc.You can certainly use a suji or gyuto for the same task,but I find them to be too cumbersome for those particular tasks..

                                                2. re: Chemicalkinetics

                                                  Kind of a bummed that it doesn't blow you away. Are you finding it's usage / usefulness lacking or the knife itself? It's thin, pretty, and made of knife nerd steel...what's not to like?

                                                  1. re: JavaBean


                                                    I wonder the same thing which Petek was talking about. Maybe I just do not have the applications to make it shine. I do like it. It is thin, hard and take on an amazing edge. It is just that I can feel myself going a lot faster and precision when I used a Honesuki to debone my chicken instead of my boning knife. I was also equally impressed when I first lay my hands on my Tojiro DP gyuto. The Konosuke petty is better, but it just seem slightly better. There is nothing not to like about Konosuke petty at all. Again, this may be because my limited usage. :)

                                                    1. re: Chemicalkinetics

                                                      Oh, I see. I’m not a pro, but I use mine for the same things Pete does. Perhaps you need to live with it for a while. Try using it for everything you would use a paring knife for and for things that you larger chef’s knife is too big for.

                                                      It can do everything a paring knife does, plus provide enough knuckle clearance and a longer blade length for board work. For example, I can skin an apple or a potato with either one, but wouldn’t be able to slice the apple for a pie or tart or cut the potato for au granton very well with a paring knife. Ditto for sectioning an orange or grapefruit.

                                                      It not as efficient or as fast as chef’s knife with large items or large amounts of foods, but it’s more accurate, agile and proficient with med to smaller items. I can do things like trim off silver skin, stem and seed a pepper, shave garlic with a chef’s knife, but I can maneuver and do it faster with a petty.

                                                      1. re: JavaBean

                                                        Great suggestions. I appreciate all the help from you and Petek. My Konosuke HD2 petty is a good knife from the point of construction. Thin, light, nice profile, good steel. Just want to see if I use it for more things.

                                                        1. re: Chemicalkinetics

                                                          I'm glad, i would hate to see it become a drawer queen. :-)

                                                            1. re: petek

                                                              No, no, no. I will definitely use it, and have been using it instead of my paring knives. It is in my self made knife block. What I really want to say are these: (1) My petty is better than my paring knife -- no question. (2) Is the additional performance I noticed worth the cost of a $170 knife -- that I don't know.

                                                              In no way, it will be a drawer queen/king because it is definitely better. :) Would I recommend people get a $170 petty knife as their first Japanese knife. Probably not -- not at this point. If someone want to see the biggest bang for the the buck, I definitely recommend a gyuto or santoku first, and possibly a honesuki or nakiri next.

                                                              This may all change as I learn more about my petty knife. Maybe in a few months, I will find out how useful it is, and then I will recommend it as the second knife to get. As of now, it is like my 5th or 6th knife to recommend.

                                                              1. re: Chemicalkinetics

                                                                OK, but don't keep it around as a constant reminder of buyers remorse. For future references, I offer a out of sight / out of mind service. You can always send it to me and I'll even give you the friends and family discount.

                                                                Please don't take this the wrong way, but what the heck is
                                                                wrong with you. Spending a $170 on the  Konesuke HD is crazy...you should've have gone for the Fujiyama Blue :-)

                                                                Seriously though, as much as I like petty knives, they are a secondary or support knife for a larger chef's knife.  

                                                                1. re: JavaBean

                                                                  :) I do give knives away when I think I grow out of them. I gave away my Tanaka Nakiri which I kind of regret now. My Watanabe Nakiri is much better, but I have a history with the Tanaka Nakiri knife. It was my first blue steel knife which really impressed the hell out of him in term of the low angle it can take, and it came in with a imperfect grind which forced me to learn more about knife sharpening. So there is definitely a bonding. :)

                                                                  <you should've have gone for the Fujiyama Blue>

                                                                  I didn't even know about Fujiyama Blue, and on top of that, I heard so many good things about HD, and I got the chance to get the HD2! :P

                                                                  1. re: Chemicalkinetics

                                                                    I get where you're coming from. As a Tanaka fan,  I know you put in a lot of elbow grease to get it sing.  It's natural to have develop a bond / regret giving it up.  

                                                                    I came across the Fujiyama line when Pete posted pics of his sujihiki and reneged on trading his konos for my sab.  I'm sure the HD and or HD2 are awesome, but blues and whites get my juices flowing.

                                                                    1. re: JavaBean

                                                                      Hey I never reneged on any trade! :P

                                                                      1. re: petek

                                                                        Come on, we even pinky sweared on it. :-)

                                                                      2. re: JavaBean

                                                                        <It's natural to have develop a bond / regret giving it up. >

                                                                        Yep, it was only AFTER I gave away the knife, then I slowly regret it.

                                                                        <his sujihiki and reneged on trading his konos for my sab>

                                                                        I remember that, and I remember Pete simply said "No". There was very little room for negotiation

                                                                        <blues and whites get my juices flowing.>

                                                                        I am sure blues and whites are better in term of sharpness, but like Petek said (before) that a HD knife is semi-stainless, so it is easily to take care of. I also looked at the Fujiyama line. They are much more expensive than HD, right?

                                                                        1. re: Chemicalkinetics

                                                                          I was just joking about Pete reneging on our trade.

                                                                          A stainless or semi-stainless is easier to maintain and excellent choice for a petty as it sees a lot of acidic foods.  I have to keep my carbons in check with a patina and only having the edge exposed. 

                                                                          I think the Fujiyama line is more money, and appears to a thin edge with more backbone at the spine than the HD series.  

                                                                          1. re: JavaBean

                                                                            <I was just joking about Pete reneging on our trade.>

                                                                            I know. It was a funny exchange between you two.

                                                                            1. re: JavaBean

                                                                              "A stainless or semi-stainless is easier to maintain and excellent choice for a petty as it sees a lot of acidic foods."

                                                                              Have to strongly agree here. I have an HD petty, but even with semi stainless I wish I had gone with the full stainless HH. I have to do a lot of supremes and have put the knife down for a minute, thought I gave it a good wipe, and came back to an "unpleasent result".

                                                                              1. re: twyst

                                                                                "and came back to an "unpleasent result"

                                                                                All it takes is a minute..I'm glad I got the SS petty..

                                                                                1. re: twyst

                                                                                  < and came back to an "unpleasent result".>

                                                                                  I don't get what Pete and you are talking about. What unpleasant result? Metallic smell and favor into the food?

                                                                                  1. re: Chemicalkinetics

                                                                                    rust/discoloration on the blade. Even on the HD steel, citrus is brutal.

                                                        2. re: Chemicalkinetics

                                                          How long is your Petty Kono Chem? I've never been a big Petty fan as I prefer something in the paring range like my 120mm Ikkanshi. From there I just grab a 185mm Gyuto.

                                                          1. re: TraderJoe

                                                            I can double check at home. I think mine is a 150 mm. I was thinking about the 120 mm, but (1) I heard 150 mm is more versatile and (2) Ivan from Tosho (knife store) also said I should get the 150 mm.

                                                            1. re: Chemicalkinetics

                                                              I think more people do like the 150mm, I'm just not one of them. That's probably part of the old dog-new trick syndrome.