Don't forget these...
There are famous blacksmiths, and then there's Terukazu Takamura. Forging out of Echizen, Takamura Hamono is known for creating masterpieces in every sense of the word and without skimping on any detail. Any Takamura knife, at any price point, is attractive and a great performer. Just ask René Redzepi, 3-star Michelin chef of the world famous Noma. I mean you can ask Massimo Bottura of Osteria Francescana if you can't find René, he uses them too.
It only makes sense that because VG10 was invented in Echizen, that Takamura should offer this steel in one of his lines. Allow us to mention just a few reasons why this is a great line of knives for the money: affordable, laser thin grind, excellent fit and finish, stainless steel, migaki (think brushed steel) finish, did we mention excellent grind on some of the thinnest knives you'll ever encounter for the money?
A 150mm petty, also called in some parts of the world a sandwich knife, is the absolute ideal length for any work you need to do putting together a sandwich. Slice open your bread, cut your cherry tomatoes, cut your lettuce, cut your cured meat, you get the drift. If you had to have one petty in your kit, we believe 150mm is the way to go.