It is currently Fri Aug 22, 2014 1:48 pm



Welcome
Welcome to chefknivestogo

You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!





 Page 1 of 1 [ 4 posts ] 
Author Message
 Post subject: Tojiro ITK series
PostPosted: Thu Nov 29, 2012 4:03 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7340
Location: Madison Wisconsin
Hi!

I'm interested in the Tojiro ITK series,specifically with the gyuto, petty, and kiritsuge. May I know what's the bevel profile for these knives and this whole series as well?

Also, could you enlighten me on the uses of a morioshi deba and how is it different from a gyuto and deba? Can it cut through smaller bones and joints?

Regards
Wong



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Tojiro ITK series
PostPosted: Thu Nov 29, 2012 4:03 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7340
Location: Madison Wisconsin
Yes the gyuto, kiritsuke and petty are double beveled. The mioroshi deba, yanagis and debas are single bevel knives.

The Mioroshi deba is more of a fillet knife than a cleaver but some guys use it for boning too.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Tojiro ITK series
PostPosted: Thu Nov 29, 2012 4:04 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7340
Location: Madison Wisconsin
Hi Mark,

Does that mean that the kiritsugi,yanagi, and morioshi have basically the same function of slicing? Aside from the kiritsugi being able to cut veggies?

Also, what's the bevel ratio? Is it 50/50?



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
 Post subject: Re: Tojiro ITK series
PostPosted: Thu Nov 29, 2012 4:08 pm 
Site Admin
User avatar

Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7340
Location: Madison Wisconsin
The yanagi is basically for slicing thin pieces of fish. Some people will slice other stuff with it too but that is the main function.

The Kiritsuke/Gyuto that Tojiro sells us is basically an all purpose guyto used like a chef knife. It has a 50/50 edge. It will work on veggies well.

The Mioroshi is a short and long deba and is used mostly as a fillet knife. Some people use it more roughly to chop off fins, tails etc but it has a thin edge even though it's a thick knife so that is not it's intended purpose. This one has a one sided grind. More like 99/1.



_________________
Mark Richmond
Chefknivestogo

Chefknivestogo Blog
Offline
 Profile  
 
Display posts from previous:  Sort by  
 Page 1 of 1 [ 4 posts ] 


Who is online

Users browsing this forum: No registered users and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Search for:
Jump to:  


suspicion-preferred