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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Thu Jul 31, 2014 6:53 am 

Joined: Thu Apr 03, 2014 12:52 am
Posts: 416
There is the Kono 240 in the close-outs:
http://www.chefknivestogo.com/kohd2ki24se.html


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Thu Jul 31, 2014 11:14 am 
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Joined: Tue Feb 05, 2013 6:00 pm
Posts: 2401
Gotcha Lepus. Gladius I agree, that sword tip is really what I think attracts people.


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Thu Jul 31, 2014 10:23 pm 
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Joined: Wed Aug 28, 2013 10:09 pm
Posts: 119
That is a very beautiful knife!


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 Post subject: Re: Looking for Kiritsuke style gyuto
PostPosted: Wed Aug 20, 2014 3:10 pm 

Joined: Sat Jul 05, 2014 4:06 pm
Posts: 192
The sword tip is VERY functional. It is superior to a typical drop or spear point for any kind of detail work. I know what you're thinking, who uses a 270mm gyuto for detail work? I do. Sometimes all I have is my gyuto, and when running through 30 lb boxes of bell peppers, sometimes you come upon some mutants that need a little finer touch. I'm not going to go get my 210mm petty out of the meat cooler, wash and sanitise it, and bring it across the kitchen to veg prep for three or four peppers out of 40. The kiritsuke blade shape makes that task simple. For me though, I wanted the kiritsuke for its flatter profile. It is the ideal edge design for my style of cutting. It definitely takes a little more skill to use, you can't really rock cut too much with it, unless the ingredient is pretty flat, like herbs or scallions. But I can tear apart garlic, shallots, onions, peppers, raw and cooked protein, bread, hard ingredients like carrots, sweet potatoes, and butternut squash so fast that even my sous chef shakes his head and chuckles. It's a fun knife to use, and it does look EXTREMELY cool. Also, if you set it down, there is literally NO chance that someone else is going to pick it up on accident.


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