We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Sun Sep 01, 2013 8:55 am
Hi I've been browsing the net for the past few months looking for knives and the Kiritsuke's caught my eye. Specifically the Doi Kiritsuke. I was just wondering what anyone had to say. To go through the list of information for recommendations. I'm right handed, looking at the Kiritsuke's. As far as size goes I think a 240mm would be fine (granted I use an 11" chefs now). As for steel and handle preferences, I've only owned stainless steel and western handles, but am more than willing to give other things a shot. I do not know how to sharpen a knife.
Sun Sep 01, 2013 1:50 pm
The Doi is an excellent knife but we tend to sell them to Sushi line cooks. They are single bevel knives with concave backs. Doi was a legend in the small blacksmithing world in Japan and he just retired last year. Takayuki was his main buyer and they stockpiled his knives for years and they are sitting on a bunch of them which is why I'm still able to get them for now.
White #2 steel is easy to sharpen but I would not recommend trying to sharpen this knife to learn. It has a number of tricky issues like the single bevel geometry and especially the grind near the tip that is technically challenging for new sharpeners to try.
You might want to consider a 2 sided kiritsuke if you like the look of the blade. Konosuke and Moritaka both offer them in the same general price range as the Doi and they would be easier knives to use and care for.
Mon Sep 02, 2013 10:07 am
ARCH <> What is it about the Kiritsuke's ultra-flat edge profile that you are resonating with?
Mon Sep 02, 2013 6:44 pm
Well I love the look of the knife, the point, the lack of a bolster...yep pretty much the entire knife looks excellent. I'm torn because I want a knife that I can use and keep in usable condition, but at the same time would the Doi be available at a later date? and would a Kiritsuke be a replacement for my chefs knife or a different beast all together? I'm no longer a culinary student but I was taught that you have 2 options for a chefs knife-- a chefs knife or a santoku, can a kiritsuke fit that bill? if not what else can?
Tue Sep 03, 2013 1:30 pm
No, absolutely not. A traditional kiritsuke (with a hollow back and single beveled) will not, in any way, be a replacement for a chef's knife.
A double beveled, kiritsuke SHAPED gyuto could be a replacement:http://www.chefknivestogo.com/kohdki24.html
However, they will usually have a very flat profile.
A gyuto is a Japanese version of a chef's knife. A gyuto typically has a flatter profile like a French chef's knife.....they vary quite a bit though.
Here's a link to the 240m gyuto's on CKTG site:http://www.chefknivestogo.com/gyutos240mm.html
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