We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Thu Jan 17, 2013 11:04 am
I'm a professional chef and someone who's developed a rather (un)healthy interest in knives. Some time ago, I had several. Now I have three: Misono UX10 Chef (210mm), Kikuichi Carbon Elite petty and a custom slicer from my friends at Bloodroot blades (which you might take a look at). Anyway, I'm moving to a new restaurant soon and always try and celebrate things like that with some sort of recognition. I'm toying with a knife...
That said, I've wanted a takeda for a while and have been eyeballing a kiritsuke style for a good bit of time also. Seeing as how my preference for shorter knives seems to be, do you think the 240mm in the kiritsuke might be too much? I've looked longingly at the banno bunka as well but wonder if it wouldnt be too small...
Between the takeda and the moritaka, will I see the almost $100 difference?
Sorry, I realize a good bit of this is preference but I also know how much more experience you have with these makers. I also don't have anywhere to try out such a knife beforehand. Any advice you'd care to lend is most appreciated.
Wishing you great food with great friends,
Fri Jan 18, 2013 8:24 am
I cannot find a Takeda kiritsuke on CKTG's website to make sure what I'm about to say is accurate, but:
I wouldn't be as worried about the extra 30mm in length so much as I could about the overall size of the blade. Takeda's knives are wide, and a kiritsuke doesn't really taper to a point like a gyuto does so a Takeda kiritsuke would likely be wide from heel to just short of the tip making for a very large profile. Not sure if that helps decide, but it's my $0.02.
Yes, you'll find $100 difference between a Takeda and Moritaka.
Fri Jan 18, 2013 8:26 am
Here's the link for the Takeda Kiritsuke, but it looks like they are currently out of stock. http://www.chefknivestogo.com/taki24.html
Fri Jan 18, 2013 8:27 am
Kind of what I pictured....but can't believe I couldn't find it. Thanks Shaun!