Mercer Culinary Mx3 Premium San Mai VG-10 Steel Core Blade Sujihiki Knife, 270mm10.6 Inch,Black

This is my first petty knife.In the past I’ve used my chef and my paring knife to do just about everything, and while it worked, I did on quite a few occasions wish I had something a little larger than my paring knife but smaller than my chef knife to help me out.Enter the petty knife, it’s a jack of all trades, and master of none, perfect for minimalists or people who wan’t multipurpose knives!A petty knife can do work in the air and would be equally at home doing work on the cutting board. A little tip I can provide others when using petty knives on cutting boards is if you find that you don’t have enough knuckle clearance, just use the knife with the handle hanging off of the cutting board!Fit and finish on the knife was great, it’s got the same crowned spine as on the renaissance line, and also has a nice rounded choil.Out of the box edge was pretty good, I would go as far as to say perhaps better than my Mercer renaissance line of knives and closer perhaps to what you’d expect out of Japanese knives. I still took mines to my whetstones and put my own edge on it to assure the knife does not chip as easy as factory edges — and more specifically steels that harder such as VG-10, have a tendency to do that.VG-10 was easy to work with, taking a scary sharp edge, and maintains it for a good while when compared to my other chef knives, of which are either X50CRMOV15 or 1075 steel respectively.I like that handle and find the shape to not cause me any undue pain, or fatigue,and find that the blade height is just enough for me to not hit the cutting board ( I wear XL sized gloves )The profile of the knife reminds me a lot of my Tojiro gyuto, of which I love. Very versatile and capable. The tip is thin yet robust enough to not “easily” break if you take care not to do anything crazy. The tip also produces paper thin slices with proper technique.There are cheaper petty knives, however Mercers offering is unmatched when accounting for the steel used, profile, fit and finish, and price.I’ve found the profile of this knife lending itself very well to push cutting on the cutting board, that coupled with it’s acute blade grind and steel that allows for very good edge retention and sharpness really makes my cooking and prep very efficient and minimalistic in the sense that I typically only have to was nowadays my gyuto and petty, or even better when your doing smaller work, just my petty!What length should I get?I would say get the 150mm, as the other sizes in my opinion would be too close to a paring knife to really be more useful than one. A petty is a utility knife with petty just being the word the Japanese use for their utility knives, and with one in your arsenal, you may find yourself not needing your larger , and maybe even smaller kitchen knives when this petty will do just about everything you need day to day.In closing, I think a petty knife is a useful addition to any home cooks or professional’s arsenal, allowing for a lot of versatility, and also taking the place somewhat of more specialized knives. A paring knife knife is still useful, however you may find that a petty can do a fair amount of work a paring knife can do!EDIT: January 26, 2021: I’ve used it to debone a few steaks for stir fry and supreme a couple of citrus for guacamole. Worked fantastic and it didn’t chip one bit! Just a few swipes over my ceramic rod and it’s back in action.

A mixed bag here. Mercer has a great reputation for having good value for money, but right out of the box this thing was absolutely not sharp. At all. Thankfully, I'm a knife guy and was able to sharpen the edge (which uses a good VG-10 steel!) and now it's the surgical instrument I wish it was in the first place. If it had come out of the box the way I have it now, I'd give it a 5/5, but the reality is that a lot of us expect that if we're paying $60 for what's essentially a steak-knife sized blade, the damn thing should be ready for serious use from minute one. As the saying goes, you'll hurt yourself more often with a dull knife than a sharp one! Don't buy this guy unless you know how to tell sharp from dull and how to get a knife edge to how you want it. But if that does indeed fall within your skillset, then go for it!

I gave this a try because it was inexpensive enough to risk, and I'm very happy that I did. This knife does as well or better than $350 competitors in its class. Going from mise en place (harder root vegetables included) to slicing meat is smooth, and this holds and edge a little better than I hoped it would. Nice weight (if anything, a tiny bit light), good balance, and takes a working edge beautifully.Don't expect miracles if you take it out of the box and start hacking at carrots with the factory edge. But then again, you wouldn't do that, would you? Because you know better.For the value you can't beat it, you're looking at $375 - $400 for something comparable from Korin.Just don't write too may good reviews or they'll raise the price.

Great knife, comes sharp straight out of the box, nice VG10 finish, great handle. I got the 270mm. Excellent work knife for home cooks or professional cooks.

good functional knife, maybe still a little overpriced, but not bad for value.This is what I consider a good kitchen beater knife for a busy professional kitchen. you need the performance of a good edge but it can be a little rough around the edges and not brand label. Still it cuts smooth and has a good shape to the blade.

Everyday prep

I somehow scored this knife for $54 on Amazon (I swear it had to have been a price mistake, but they shipped it to me). For that price, and even it's usual price, it's a fantastic knife. Beautifully made, very sharp and has held an edge well, thin enough for delicate sliding and amazingly well balanced. All of my knives are mercer though most are cheaper Genesis models, this MX3 series is a clear step up from the Genesis and a lovely knife to work with.

El filo se le acaba muy rápido cortas 2 o 3 casas y se le pierde el filo

Wow! It really is SO sharp. I've only just started getting into TOTL knives, but I just couldn't resist getting more Mercers as I was quite happy with the Renaissance (7-in Santoku) line. I tested it today with chicken thighs (bone in). It just literally cut through everything with barely any resistance. I find cutting the cartilage, skin and fat to be annoying with my crappier knives but this just went through it like it was nothing.It was so sharp that I had to constantly tell myself to concentrate as I was paranoid I might accidentally lop off one of my fingers, haha. But cooking was actually fun with this knife! I'm so glad I took the plunge and bought this! They're amazing and worth it!Full disclosure : I've yet to try other brands extensively though but I can't imagine that many beating this knife at this price point. I may edit my review once I've received my Wusthof Ikon knife (bear in mind though that the price is almost twice as much).

Knife comes packaged in a nice box but there is no edge protector which would be expected for a knife at this price bracket.Blade is sharp from the box and the 3 layer construction is visible with the VG10 core showing for the first 8mm from the blade edge.Balance is just in front of the handle so great for a pinch grip and the knife feels weighty in the hand but not too heavy.Probably not the best value at full price, but I am happy with the package given the significantly discounted price.