Thanks bro for such a clear, logical explanation of petty knives. Very useful indeed, as it's been on my mind to purchase one. Your info makes my decision to proceed much easier!
Awesone video. Thank you for this. I was at your site and was checking out the hatsukokoro inazuma petty knife and I noticed this whole line is sold out. Is this line really that good? I can't find much info on the net.
Im working as a butcher .shoud i get a petty knife for skinning ? i prefer the small one cause i already have victorinox 8inch .it's harder is i want to do skinning .
Got a Yu Kurosaki Sasame Gyuto 210mm from you guys. Love the knife. But.... The audio on this video is super super low. It won't change me coming back to Knifewear but for someone who hasn't been there yet, it might be off putting. If I didn't like my local Knifewear store already I would have insta passed on this video due to awful audio.
petty knifes 125mm to 150mm (5 to 6 inches) pairing knifes are under 125 mm (under 5 inches) petty knifes are literally the middle of the road anyone selling you one who does not meet the criteria does not know about that specific type of knifes !
For 90% of all cooking, home and on the job, you need 3 knives. #1….210mm gyuto if your smaller or have less room to work or 240mm gyuto if your bigger or have the room for a big blade. #2…165mm - 180mm nakiri or 165mm - 180mm santoku for veggies and prep. #3…115mm - 135mm petty for the small tasks. Bonus knife if you have the extra money a 165mm - 180mm petty. If your on a tight budget get a 210mm - 240mm gyuto and 165mm - 180mm petty. But more important then any knife is learning to sharpen properly! Get a quality 400 and a 1000 stone. Finish it on a hard leather strop loaded with green compound and your good to go.
Once again, very clear and useful info. The whole series of short videos is great.
Thanks buddy!
I use a 150mm petty for everything.
Thanks bro for such a clear, logical explanation of petty knives. Very useful indeed, as it's been on my mind to purchase one. Your info makes my decision to proceed much easier!
Thank you!
How about a ko-bunka as a petty alternative? You did mention it in a recent livestream. The extra height makes it more comfortable for board work
Definitely a good choice, especially with those of us with big hands! We got a ko-bunka video coming your way soon.
As a home cook I tend to grab petty more often (and practice those push cuts).
Awesome video enjoy learning about japanese cooking knives.👍🔥🇯🇵
Thanks buddy, glad you enjoyed it!
Well, guess I'm gonna have to get my 4th petty
Global GS3 and Iseya G series 15cm. take a look at them,fantastic knives
Nice bandages! How'd that happen?
I agree ... I should come get a small knife... But what happened to Lordy's fingers??
He'll never tell. We're speculating a Dungeons & Dragons related incident.
So for us Americans, you prefer the 4.75-inch petty?
Yup!
How did you mangle your fingers?
nice teaching ... thanks
Looking to purchase Masashi koi 80 mm from you guys!
I'll see if we can get our hands on one and let you know!
So there's a decent chance we can special order one, but special orders from Masashi-san can take up to a year. Is that cool with you?
Hey, so we can definitely order one! Send an email to nathan@knifewear.com.
what about a paring knife? seems like the same thing. i have paring and a 6" knife doesnt seem like id need this
They're basically the same thing!
Awesone video. Thank you for this. I was at your site and was checking out the hatsukokoro inazuma petty knife and I noticed this whole line is sold out.
Is this line really that good? I can't find much info on the net.
They're awesome! Hatsukokoro works with a wide array of craftsmen and have a ton of different blades, but everything they produce is good quality!
Im working as a butcher .shoud i get a petty knife for skinning ? i prefer the small one cause i already have victorinox 8inch .it's harder is i want to do skinning .
A petty knife would be great for that, especially one around the 120mm or 135mm length!
@@KnifewearKnives thank you 🙏
Thanks for watching!
Got a Yu Kurosaki Sasame Gyuto 210mm from you guys. Love the knife. But.... The audio on this video is super super low. It won't change me coming back to Knifewear but for someone who hasn't been there yet, it might be off putting. If I didn't like my local Knifewear store already I would have insta passed on this video due to awful audio.
Thanks for the heads up! This guy was shot quite a while ago, we've definitely upped the audio quality. Hope the newer videos are better!
Can a petty knife be used to break down small birds or chicken? I'm looking to buy a second knife after having a gyouto for over a year!
Definitely! Just don't cut through the bones, or you can chip the blade. If you're careful, they work great!
Honesuki or a Ko deba
Would a Paring knife be considered a Petty knife ?
Absolutely! Petty is just the Japanese name for them.
@@KnifewearKnives I thought they had borrowed the name from French? As in petit=small? I've seen it spelled that way a few times.
petty knifes 125mm to 150mm (5 to 6 inches) pairing knifes are under 125 mm (under 5 inches) petty knifes are literally the middle of the road anyone selling you one who does not meet the criteria does not know about that specific type of knifes !
I only use a turning knife these days for opening up vanilla xD
Went to the French culinary institute, I definitely did the tournee cut to a lot of vegetables
Oldschool, love it!
For 90% of all cooking, home and on the job, you need 3 knives. #1….210mm gyuto if your smaller or have less room to work or 240mm gyuto if your bigger or have the room for a big blade. #2…165mm - 180mm nakiri or 165mm - 180mm santoku for veggies and prep. #3…115mm - 135mm petty for the small tasks. Bonus knife if you have the extra money a 165mm - 180mm petty.
If your on a tight budget get a 210mm - 240mm gyuto and 165mm - 180mm petty.
But more important then any knife is learning to sharpen properly! Get a quality 400 and a 1000 stone. Finish it on a hard leather strop loaded with green compound and your good to go.
you mean pommes châteaux ;)
That curvey knife , I have one and use it, now I don't feel alone.
Learn how to cut food, not your fingers 😃
He's still working on the second part ;)