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Petty question

post #1 of 6
Thread Starter 
Does anyone know if the MAC professional petty (150) is tall enough for board work? It lists at 28 mm tall I think, but I don't have a good point of reference for that.

Recommendations for other tall-ish stainless 150 pettys in the same price range are welcome (handle style is unimportant)
post #2 of 6

This one is tall, not the thinnest at the spine but thin behind the edge.  R2 steel, super fine grain stainless, great edge retention, but not made for abuse.





post #3 of 6

28mm is not very tall


The trick with a petty or if you were to use say a short suji or long petty as a line knife,  is to work at the edge of the board close to you.  Then the handle is off the board altogether and knuckle clearance is not an issue.

post #4 of 6

I use a petty a lot on the board though with a modified pinch where only my fingertips touch the handle, so no knuckle clearance problems.  There is no fatigue issue because it is only small stuff thin sliced you are going to use a petty like this for.  So actually I am not so concerned about height, and my choice is the Geshin Kagero because of it's insane edge retention and decently fine grained nature for stainless. I did have to grind it to a flatter profile though, surprising as their gyutou comes with a very generous flat.  I'd also consider the Kohetsu HAP40, though it would probably need more thinning than the Kagero for my tastes.

post #5 of 6

Yep over the top grip is the other way.   Top Chef Hung uses a suji as his main knife.  No one knows why.. but he uses an over the top grip here


post #6 of 6
Good video.  The modified grip has some added elegance to it, aside from the utility as applied to sujis and pettys, that's my take anyway.
Sujis and petty's for their part just bring you closer to the product, it's a different way of experiencing the cut, and greater control with the smaller stuff.  That and the intangible and totally "subjective" feel of greater intimacy with the process.  Not to mention the lightness and agility of these pared-down tools.  A 240 suji just feels so much different from the same size gyutou, though I have to say my 210 Takamura Gyutou comes close enough, and for cutting I don't know of a 240 suji I'd care to replace it with at this time.
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