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Tojiro ITK series

Thu Nov 29, 2012 4:03 pm

Hi!

I'm interested in the Tojiro ITK series,specifically with the gyuto, petty, and kiritsuge. May I know what's the bevel profile for these knives and this whole series as well?

Also, could you enlighten me on the uses of a morioshi deba and how is it different from a gyuto and deba? Can it cut through smaller bones and joints?

Regards
Wong

Re: Tojiro ITK series

Thu Nov 29, 2012 4:03 pm

Yes the gyuto, kiritsuke and petty are double beveled. The mioroshi deba, yanagis and debas are single bevel knives.

The Mioroshi deba is more of a fillet knife than a cleaver but some guys use it for boning too.

Re: Tojiro ITK series

Thu Nov 29, 2012 4:04 pm

Hi Mark,

Does that mean that the kiritsugi,yanagi, and morioshi have basically the same function of slicing? Aside from the kiritsugi being able to cut veggies?

Also, what's the bevel ratio? Is it 50/50?

Re: Tojiro ITK series

Thu Nov 29, 2012 4:08 pm

The yanagi is basically for slicing thin pieces of fish. Some people will slice other stuff with it too but that is the main function.

The Kiritsuke/Gyuto that Tojiro sells us is basically an all purpose guyto used like a chef knife. It has a 50/50 edge. It will work on veggies well.

The Mioroshi is a short and long deba and is used mostly as a fillet knife. Some people use it more roughly to chop off fins, tails etc but it has a thin edge even though it's a thick knife so that is not it's intended purpose. This one has a one sided grind. More like 99/1.
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