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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