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 Post subject: Need some advice
PostPosted: Thu May 03, 2012 6:11 am 

Joined: Thu Apr 26, 2012 4:02 pm
Posts: 15
Within a couple months Mark will be selling a Tojiro ITK Kiritsuke. NOW, I need a 240mm knife for bigger jobs but really only need one. I do work in a restaurant, and know itk is meant for home. That aside should I hold out for the Kiritsuke or just get a 240mm chef knife? What are the pros and cons of a Kiritsuke compared to a chef knife? Any input is greatly appreciated.
Nathan


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 Post subject: Re: Need some advice
PostPosted: Thu May 03, 2012 9:09 am 

Joined: Sun Apr 22, 2012 7:49 pm
Posts: 233
Hi. Well a kiritsuke is meant to be a hybrid of a yanagi and usuba, normally a whole lot of flat cutting edge. Shaun can attest to this as he used my moritaka kiritsuke for a few months. There is only a little up sweep at the front inch or two, so if you do a lot of rock and chop then this would not be the knife you want. On the other hand, if you push cut, chop or slice then like me, you'll love it, (not sure on the profile of the Tojiro as I'm going off my moritaka) Any other question please feel free to ask.


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 Post subject: Re: Need some advice
PostPosted: Thu May 03, 2012 1:04 pm 
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Joined: Thu Apr 19, 2012 8:34 pm
Posts: 1553
I'll second what Aaron said; If you like to rock-chop a lot, then a kiritsuke may not be your knife. If you like to chop and slice, you'll love it. The steel in every Moritaka I've ever tried has been outstanding.



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 Post subject: Re: Need some advice
PostPosted: Thu May 03, 2012 1:39 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7664
Location: Madison Wisconsin
We should finally be getting the ITK Kiri prototype in the next week. Once I sign off on it I'll place the order and we should have our first load in about a month.

The Moritaka is a great knife. It's great for push cutting and slicing. Not so much for rocking. Steel and grind are excellent.



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 Post subject: Re: Need some advice
PostPosted: Thu May 03, 2012 6:46 pm 

Joined: Thu Apr 26, 2012 4:02 pm
Posts: 15
That's excellent! I mainly use a push cut and slice method. I always think that rock chopping dulls my knife quicker in the front, but that's just my opinion. I've been pretty excited about the Tojiro Kiritsuke cuz it's more in my price range. Thank you all for the input!
Nathan


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