Wed Mar 27, 2013 8:45 pm
Is there any reason why someone would use a kiritsuke over a traditional gyuto... is it based solely on aesthetics or are there specific applications that it exceeds in...
Wed Mar 27, 2013 9:52 pm
kiritsuke is generally has a flatter profile compared to a gyuto
Wed Mar 27, 2013 10:21 pm
A traditional kiritsuke is a single beveled hollowed backed, similar to a kamagata usuba, just with a rigid nose. A Kiritsuke Gyuto is flatter but the sword tip is just for looks.
Wed Mar 27, 2013 10:36 pm
I have played with real Kiritsuke's and double bevel Kiritsukes. The double bevel kiritsukes work well for large amounts of veggies and stuff for chopping. They have a flatter edge profile than gyuto's and can have a nice long flat spot for chopping and a tip for finer work. I have one of the Tojiro ITK Kiritsukes and really like it for veggie prep if I am doing a lot of something or cutting big stuff.
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