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Two side kiritsuke

Sat Feb 08, 2014 2:31 pm

thanks mark

Could you recommend any kiritsuke that is both right and left handed and thin? Im looking for a good all purpose slicer/ chef knife.

thanks

jesse

Re: Two side kiritsuke

Sat Feb 08, 2014 2:34 pm

Hi Jesse,

Check this page: http://www.chefknivestogo.com/kiritsukeknife.html

These brands are double sided:

Moritaka
Takeda
Konosuke

Re: Two side kiritsuke

Sat Feb 08, 2014 5:50 pm

As a slicer or chef's knife I would not recommend the kiritsuke shape. Sure it looks badass but as a tool it's got a very fragile tip.

a tip repair on a gyuto is a pain enough but a broken tip on a kiritsuke could be very sever and render the knife useless.

For an all purpose slicer and chef's knife I would recommend a Sujihiki. They are thin and short which provides less drag in cuts, but the shape allows you to still do some prep work if need be.

Do they look as badass? No I think the sword tip really sets the kiritsuke apart, however for functionality the sujihiki will be a better choice.

Re: Two side kiritsuke

Sat Feb 08, 2014 5:52 pm

http://www.chefknivestogo.com/toitkkigy24.html

I enjoyed mine until my mom knocked it off the counter and broke a good bit of the tip off; then I turned it into a nakiri!

Re: Two side kiritsuke

Sat Feb 08, 2014 6:51 pm

taz575 wrote:http://www.chefknivestogo.com/toitkkigy24.html

I enjoyed mine until my mom knocked it off the counter and broke a good bit of the tip off; then I turned it into a nakiri!



LMAO, exactly my point though.

Re: Two side kiritsuke

Sat Feb 08, 2014 7:08 pm

Well, I thinned it way out and it fell from several feet (cupboard top above the counter). 1/2" of length broke off of the tip. I think the Tojiro is the least expensive one for you to try out and see how fragile they are and if that would bother you.

Re: Two side kiritsuke

Sun Feb 09, 2014 2:04 am

I have a Konosuke HD kiritsuke gyuto 270mm and i love it. I went with the ebony handle, thinking a heavier handle for the longer blade. The knife is a real workhorse. I think a kirtsuke gyuto is great for chopping and push cutting, not so much for rocker cutting. Actually, a kiritsuke is a reverse of a sword tip. I have no problems with knife tip damage, but I realize that it would be slightly easier, than with a regular gyuto, to catch the tip on the cutting board if the user is tired or careless. Imagine moving the knife forward, above the cutting table, as you reach with your free hand for the next object to be cut, the knife tip catches in the table, the knife stops, your hand keeps moving, your hand runs into the choil, maybe onto the blade, and you get cut.
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