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I am still trying to get my Yanagiba purchase decided and have noticed many iterations of knives have a Kiritsuke type shape to them. For what situations would this sort of tip be appropriate? I also have read having this shaped tip may require the user to adjust his or her technique. Can you discuss this issue as it applies to gyutos as well and how it may or may not apply to a Yanagiba dedicated to cutting Sashimi from skinless and boneless sections of fish. Thank you for your help.
I'm no expert yanagiba user....so take what I say with that knowledge.
I have, and love, a Kikuichi sujihiki (not a yanagi) that has a kind of kiritsuke shaped tip. I enjoy that shape as it's a bit more pointy and I find it useful when doing intricate work or cuts. In a yanagi, it would likely be the same. However, that only comes into play when using only the tip of the knife. I believe, what you're referring to is often called a Kensaki yanagi?!?! As best I know, the edge profile is the same as a typical yanagi (which can vary from maker to maker somewhat).
As it applies to gyuto, would be the same. If the edge profile is the same and only the kiritsuke tip is there.....it would matter only for tip work. I like the shape well enough and find it useful but not so much that I would hunt one out over a different gyuto just for the tip. Now, a Kiritsuke gyuto is A LOT different than a standard gyuto and a full on kiritsuke is A LOT different than a standard yanagi.
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