120 vs 75 for Pairing Petty

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drifter11
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120 vs 75 for Pairing Petty

Post by drifter11 »

Kind of stuck in figuring out if I should go with a 75 mm or 120 mm for a petty/pairing knife. I feel inclined to go as small as possible but that might not be the right line of thinking since I cant hold the knives in hand. Is 120mm clumsy for in hand work or just right for most of you?
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Re: 120 vs 75 for Pairing Petty

Post by btbyrd »

If it's for in-hand work, go with something short.
gladius
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Re: 120 vs 75 for Pairing Petty

Post by gladius »

Control is key. Factor in the handle too for in-hand feel.

I like my 80mm Carter for in-hand paring; the ironwood handle feels perfect.

Carter80mm.JPG
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lsboogy
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Re: 120 vs 75 for Pairing Petty

Post by lsboogy »

I am still using an old 2 1/2" (60mm) Sabatier nogent blade - gets very sharp and since I don't use it much, it does fine. Triangular blade with a very sharp heel - probably about 2 oz as well. I view a 150 petty as kind of a short on the board knife for trimming stuff
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Re: 120 vs 75 for Pairing Petty

Post by delmar »

btbyrd wrote: Mon Feb 15, 2021 5:41 pm If it's for in-hand work, go with something short.
+1,001. In hand - 90mm or shorter.

I've had 120mm and 135mm over the years, and sold them off. Too long for in hand (don't need anything longer than 75-80mm, but 90mm isn't a big jump), and a 150mm in pinch feels pretty short as is.
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Re: 120 vs 75 for Pairing Petty

Post by Kalaeb »

For in hand...go smaller
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Re: 120 vs 75 for Pairing Petty

Post by ronnie_suburban »

Kalaeb wrote: Tue Feb 16, 2021 7:27 pm For in hand...go smaller
Agreed.
=R=
Half of cooking is thinking about cooking.
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Re: 120 vs 75 for Pairing Petty

Post by jmcnelly85 »

The 80 mm Mac Pro paring knife feels “just right” in my hand, comfort is key for in hand. The size is surprisingly versatile, capable of breaking down 16 in rainbow trout out of hand if needed.

Get a few assorted cheapo’s and see if and see if you want something shorter or longer or with a skinny handle or a little fatty. For what it’s worth, I don’t value steel quality in paring knives as much as, say a gyuto or slicer.
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Re: 120 vs 75 for Pairing Petty

Post by delmar »

Agree with jmcnelly85 - steel doesn't matter nearly as much.

After owning maybe 10 over the past 5 years, I would add (if we are offering up suggestions):

For value based, carbon steel, very comfortable handle, no frills just-get-the-job-done - kohetsu blue2, 80mm, $60 - https://www.chefknivestogo.com/kobl2pe801.html

For something with some pizzaz, stainless XHP steel from Harner. Got one a few weeks back and am very impressed. Just stemmed and trimmed a bunch of brussels with it the other day. 94mm in length, really nice coke-bottle handle that fits my hand like a glove. $150. https://www.chefknivestogoforums.com/vi ... f=23&t=674

I've found I prefer yo (western) handles over wa for in hand work; don't like metal bolsters (just seems to get more slippery when moist than standard yo); and like a bit of traditional curve on profile (not so much straight profiles or birds beak reverse profile).

Last, FWIW, the Messermeister (4 seasons)/Victornox/sani-safe type blades with fibrox/similar handles are uber-comfy in hand. Steel is blah, but it's a parer/petty - not a gyuto. Grip with those molded synthetic handles is about a lock tight and comfortable as I've found.
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Re: 120 vs 75 for Pairing Petty

Post by Nochop! »

I recently moved to 100% wa and replaced a Harner, a Del Ealy and others with a 105mm Wakui.

It works for in-hand work. But if there is one area I should've made a concession, it's the parer.
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Re: 120 vs 75 for Pairing Petty

Post by salemj »

delmar wrote: Wed Feb 17, 2021 4:51 am
I've found I prefer yo (western) handles over wa for in hand work; don't like metal bolsters (just seems to get more slippery when moist than standard yo); and like a bit of traditional curve on profile (not so much straight profiles or birds beak reverse profile).
Indeed. If you look over this thread, you'll see a general preference for Western handles by just about everyone. I think for "in hand" comfort, the size and balance of the handle is key, and it seems that Western handles often have an edge in this regard for smaller knives.
~Joe

Comments: I'm short, a home cook, prefer lighter, thinner blades, and own mostly Konosukes but have used over a dozen brands.
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