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Re: Santoku and Yanagi

Tue Dec 17, 2013 9:59 am

Thanks... and there is my starting point :)

Can you comment on the Kiritsuke? Because if they (Kiritsuke and Sujihiki) can be used for the same tasks, the kiritsuke looks so much more elegant. Perhaps it's a different monster (read: requires more skills) with the asymmetrical bevel and shape...?

Re: Santoku and Yanagi

Tue Dec 17, 2013 2:40 pm

Roger - a true Kiritsuke is a single bevel blade, with the same issues for you as the Yanagiba (lefty, etc.). Mark does have some Kiritsuke/Gyuto knives that are double bevel. They have a very flat edge profile. Personally, I'd still go for a Suji for slicing. I looked over a variety of Suji's at different price points and ended up getting the Fujiwara FKM Suji 270. It's very nice for the $$ and cuts really well. I didn't want to go overboard for a knife that I use only occasionally. Mark's Artifex Suji 270 and the Tojiro DP 270 are great as well in the same price category. Check out the product pages on the Fujiwara and/or Tojiro for a Quick Look video comparison of those two knives. There are some important differences between them.

If you want an awesome all around great performing Gyuto, take a look at the Masakage Yuki 210: http://www.chefknivestogo.com/mayugy21.html.

Re: Santoku and Yanagi

Tue Dec 17, 2013 4:46 pm

Yeah, like Steve said, a true kiritsuke is like a yanagi in that it's ground on one side, with a hollow back. It's not a knife meant for a beginner IMHO. I had one and literally never used it.
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