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 Post subject: Looking for Kiritsuke style gyuto
PostPosted: Thu Jul 17, 2014 1:03 am 

Joined: Tue Jan 21, 2014 2:43 pm
Posts: 54
In need of a new chef knife, looking to buy a USED kiritsuke style gyuto!


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Thu Jul 17, 2014 3:26 am 

Joined: Mon Apr 21, 2014 9:56 pm
Posts: 62
If you haven't seen them, there are kono hd2 kiri/gyuto in 240 and 270 in the no handle section. Awesome chance to grab a knife and get a nice custom wa w/out having to pay for the stock handle.


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Thu Jul 17, 2014 3:51 am 
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Joined: Wed Sep 18, 2013 11:21 pm
Posts: 717
Location: Minneapolis, MN
I've got the 270 Kiri... amazing.
You won't be disappointed if you pick one up.


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Tue Jul 29, 2014 9:42 pm 
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Joined: Wed Jan 22, 2014 10:12 pm
Posts: 245
Location: Maui, Hawaii
I like the look of those knives a lot.
They are obviously very different from a standard Gyoto.
So is the profile even flatter than a Funayuki?
What is the reasoning behind the shape?

Aloha!


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Jul 30, 2014 3:21 am 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1441
Location: Raleigh, NC
They're a hybrid knife in Japanese cuisine, which is rare. They're thick like an usuba for vegetables and as long as a yanagiba for slicing. The tips on them are notoriously easy to chip because they're so thin, but when well used they're almost as versatile as the chef knife profile.


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Jul 30, 2014 8:29 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 598
I understand they are reserved for the top Japanese chef indicating experience and mastery in knife skills.

From Korin...

"Traditionally, these knives are used only by the executive
chefs as a symbol of status and due to its difficulty in use."

I have a Moritaka Kiri but don't find myself using it much (too flat I think).
It's performance is very good though. In Sushi it would be very useful.


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Jul 30, 2014 8:43 pm 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2612
I think the OP is looking for a thin, double bevel Gyuto in a Kiritsuke shape versus a traditional single bevel Kiritsuke that Lepus is describing. They are totally different knives.

Thin, double bevel Kiritsuke: http://www.chefknivestogo.com/kohd2ki27.html
Traditional single bevel Kiritsuke: http://www.chefknivestogo.com/tagrchki26.html


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Jul 30, 2014 9:09 pm 

Joined: Sat Mar 01, 2014 7:15 am
Posts: 1441
Location: Raleigh, NC
Yes, I was just describing the reasoning behind the blade shape. A kiri gyuto is a different animal.


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Jul 30, 2014 10:33 pm 
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Joined: Wed Jan 22, 2014 10:12 pm
Posts: 245
Location: Maui, Hawaii
SteveG wrote:I think the OP is looking for a thin, double bevel Gyuto in a Kiritsuke shape versus a traditional single bevel Kiritsuke that Lepus is describing. They are totally different knives.

Thin, double bevel Kiritsuke: http://www.chefknivestogo.com/kohd2ki27.html
Traditional single bevel Kiritsuke: http://www.chefknivestogo.com/tagrchki26.html


Thats what I surmised too.
And thus my question about the profile and reasoning behind the different tip shape.
For some unknown reason I am attracted to that knife :?:


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Jul 30, 2014 10:49 pm 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 598
It's got that classic sword shape.


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