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Tue Dec 17, 2013 3:59 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...?
Tue Dec 17, 2013 8:40 am
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
Tue Dec 17, 2013 10:46 am
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.