![]() ![]() Our tester found the 150mm petty knife to be more than enough blade for everything from breaking down a chicken to cleaning and coring a pineapple to mincing fresh herbs. And in small kitchens, it can even fill the role of a full-size knife. The petty knife size fills the space between a traditional chef's knife and a paring knife, making it ideal for a range of tasks - a utility knife for many professional chefs. Depending on the size of your kitchen, you can opt for a 180mm or 210mm chef's knife or if you're limited for space and/or already have a favorite chef's knife, opt for the 130mm or 150mm petty knife seen here. It's incredibly lightweight and has a thin, precise blade that's ideal for most prep work. The knife may look similar to Western-style knives from Wüsthof, but it's a world apart. That said, both got on sale fairly frequently and are solid buys. The Zwilling knife’s bolster fades into the blade less dramatically than the Wüsthof which, when using a pinch grip, was a lot more comfortable. The largest differentiating factor between Zwilling’s 8-inch and Wüsthof’s highly recommended forged 8-inch ( $170) was the bolster. After months of testing, the blade didn’t chip or show signs of dulling in any way. It is a stainless steel knife (the exact properties of the steel are proprietary) that’s stain- and corrosion-resistant. The category of Western-style chef’s knife is very, very large, but after testing two dozen of them, Zwilling’s 8-inch takes the cake. Most Western-style knives sport more defined handle ergonomics as well (more details here). End of handle has a weird curve awkward for big handsĪ Western-style knife (sometimes called a German-style knife) is typically going to be heavier and have a thicker blade than a Japanese-style knife.We also like Mac's 25-year warranty against material and construction defects. After using this knife for more than two years, it's the Japanese knife we recommend for the price. The higher carbon content in the blade makes small rust spots commonplace if you don't wash and immediately dry the knife after use (unlike true carbon steel knives, though, highly acidic items like lemons or limes don't immediately stain the knife). This makes it more of an all-purpose knife (starches and hardy vegetables are not an issue), but also means it doesn't glide through softer fruits and vegetables as gracefully. This knife's base thickness is 2.5 millimeters, which is more than 20 percent thicker than our top pick, the Tojiro gyutou. The full-tang construction feels solid in the hand without being needlessly heavy, and the laminated steel used in the Pro version is miles better for edge retention and general sharpness. Mac makes a number of more affordable blades, but its Pro series is when the brand starts to become superlative (it's about $50 more than the more popular Mac chef's knife, but it's worth it). Dimples don't really help sticky foods slide off.Will rust if not dried quickly after washing. ![]()
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