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 Post subject: Kiritsuke?
PostPosted: Wed Jun 20, 2012 9:02 pm 
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Hey. I'm a sous chef in NYC. I'm trying to look for a knife that would be perfect for dinner service, like a combination of a gyuto and slicer. Do you think a 50/50 kiritsuke would be a good fit? I need help. Also I am on quite a limited budget so I'm trying to go for bang for buck as well.

Thanks.



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Mark Richmond
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 Post subject: Re: Kiritsuke?
PostPosted: Wed Jun 20, 2012 9:03 pm 
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Hi Bret,


Are you right handed?
Do you know how to sharpen?
Do you like to rock the knife or push cut primarily?
Do you want a stainless knife?
Do you want to get a western handled knife or Japanese handle?
How much did you want to spend?



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 Post subject: Re: Kiritsuke?
PostPosted: Wed Jun 20, 2012 9:03 pm 
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-Right handed.
-I can sharpen fairly well but am by no means an expert.
-push pull cuts, rarely rock
- stainless would be preferable but not super important, I keep a clean knife.
- I like japanese handles
- 250 max



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 Post subject: Re: Kiritsuke?
PostPosted: Wed Jun 20, 2012 9:10 pm 
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I think a great knife for you would be this Konosuke Kiritsuke/Gyuto. There are others that occure to me but this one is my best idea.

http://www.chefknivestogo.com/kohdki24.html



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 Post subject: Re: Kiritsuke?
PostPosted: Thu Jun 21, 2012 12:29 am 
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Hmm...it seems a lot of knives would do this pretty well...

If you don't need a lot of knuckle clearance, and do a LOT of slicing/pull-cutting, you can use a Sujihiki as an all-rounder--lots of pros like to roll that way.

OR you can go the other route, and still use a gyuto(if you want a kiritsuke tip, fine, but it makes little to no difference), just get a thin one. Like the Konosuke.



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 Post subject: Re: Kiritsuke?
PostPosted: Thu Jun 21, 2012 2:56 am 

Joined: Wed May 09, 2012 2:10 am
Posts: 156
Location: Charlotte, North Carolina
burkecutlery wrote:Hmm...it seems a lot of knives would do this pretty well...

If you don't need a lot of knuckle clearance, and do a LOT of slicing/pull-cutting, you can use a Sujihiki as an all-rounder--lots of pros like to roll that way.

OR you can go the other route, and still use a gyuto(if you want a kiritsuke tip, fine, but it makes little to no difference), just get a thin one. Like the Konosuke.



+1 to the suji idea

I have seen many videos of prep being done primarily with a suji, so I thought Id give it a go. If you are primarily a pull cutter it will take some time but I really enjoy the suji for main prep. The thin blade goes very well with the height of the blade. I find this works wonders with very fine knife cuts. If in a fine dining kitchen where perfect knife skills are the norm a suji with definitely help with that. This is only my opinion, so take it for what its worth. Good luck to you



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