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 Post subject: Re: Kiritsuke wanted
PostPosted: Tue Mar 04, 2014 6:11 am 
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Joined: Thu Apr 26, 2012 5:13 pm
Posts: 2833
Location: CT
Yup, Kiritsuke are like a long nakiri. I even converted my Tojiro Kiritsuke into a big Nakiri after my mom knocked it onto the floor and it lost 1/2" of the tip. LOL.

Check out a nakiri for those long carrots, this is where they shine! Or a bigger cleaver or something.


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 Post subject: Re: Kiritsuke wanted
PostPosted: Tue Mar 04, 2014 5:37 pm 

Joined: Sun Mar 02, 2014 2:21 am
Posts: 21
I have a ceramic nakiri right now that I really like. What are your opinions on a bunka? Like the fact that its a nakiri size but still has the tip. There's a house bunka at work that I find myself using all the time. Any suggestions?


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 Post subject: Re: Kiritsuke wanted
PostPosted: Tue Mar 04, 2014 5:49 pm 

Joined: Sat Jan 18, 2014 9:11 pm
Posts: 220
Location: San Diego
Pricey knives. Here is the product page. http://www.chefknivestogo.com/nsearch.h ... ka&x=0&y=0

Never used any, but based on reputation, I am betting the kono fujiyama in white or blue #2 is gonna be very, very nice. For the money, the yuki might be the best buy. The takedas look like they have a pretty consistent blade height, while the others taper down towards the tip.


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 Post subject: Re: Kiritsuke wanted
PostPosted: Tue Mar 04, 2014 5:51 pm 

Joined: Sat Jan 18, 2014 9:11 pm
Posts: 220
Location: San Diego
taz575 wrote:Yup, Kiritsuke are like a long nakiri. I even converted my Tojiro Kiritsuke into a big Nakiri after my mom knocked it onto the floor and it lost 1/2" of the tip. LOL.

Check out a nakiri for those long carrots, this is where they shine! Or a bigger cleaver or something.


LOL. Just finished making a 120mm petty into a paring knife after the same thing happened.


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