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 Post subject: Kiritsuke vs Gyuto
PostPosted: Thu Mar 28, 2013 2:45 am 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
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...


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 Post subject: Re: Kiritsuke vs Gyuto
PostPosted: Thu Mar 28, 2013 3:52 am 

Joined: Wed Apr 25, 2012 10:29 am
Posts: 625
Location: Philippines
kiritsuke is generally has a flatter profile compared to a gyuto


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 Post subject: Re: Kiritsuke vs Gyuto
PostPosted: Thu Mar 28, 2013 4:21 am 

Joined: Sun Aug 26, 2012 5:24 am
Posts: 339
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.


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 Post subject: Re: Kiritsuke vs Gyuto
PostPosted: Thu Mar 28, 2013 4:36 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2861
Location: CT
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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