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Wed Mar 26, 2014 10:21 am
I am right-handed. I have purchased 2 of you takeda as knives in the past as well as a couple shun knives. I am looking into purchasing either a yanagi (270mm-300mm) or the Shun Blue Steel 10" Kiritsuke. My price range is $200-$300. The main purpose for the knife will be slicing proteins and processing various seafood.
Wed Mar 26, 2014 10:35 am
Ok, I'm not sure if you want a carbon steel yanagiba but since you listed the Shun which is carbon steel I'll answer yes for you.
This Kitaoka is a really good Yanagi. It's made with blue #2 steel and is in your price range. I like it a lot.http://www.chefknivestogo.com/ki30yabl2.html
He also makes Kiritsukes which are basically tall yanagis with a cool tip. They tend to run a little smaller in size.http://www.chefknivestogo.com/ki24kibl2.html
Wed Mar 26, 2014 10:48 am
Barring questions like "Have you ever used a single bevel knife......"
I would take a yanagi over a kiritsuke every day of the week and twice on Sunday.
Kiritsuke are considered a master chef's knife for a reason. The try to combine several knives into one and mastering it's use is not easy.
A great yanagi would be one like Mark linked to.....or I really like Tanaka's stuff:http://www.chefknivestogo.com/tanakasashimi1.html
Wed Mar 26, 2014 2:58 pm
I would probably go yanagi if you are looking primarily for slicing through proteins. However, The kiritsuke is pretty great at a variety of tasks, especially if you are a push cutter. the yanagi, being single bevel, will be a little be harder to manage. this is especially true if you are looking to cut through decently thick items. Single bevel knives are more of a skill than you'll realize.
Admittedly, I am pretty biased. I was a sushi roller for a while and I have a soft spot in my heart for all things yanagiba. But i think Kiritsuke is a better choice for most people.
You could also into a decent suji
Wed Mar 26, 2014 11:26 pm
I'm inclined to agree with Defaultanon and suggest considering a sujihiki, but if it's going to be one of the two, buy the yanagiba. You already own (I assume if you've bought four or five knives) a chef's knife/gyuto, which is an optimal all-arounder. If you want to specialize, go special.
Thu Mar 27, 2014 7:09 am
There is a difference between a double bevel kiritsuke and a single beveled (traditional) Kiritsuke. The double bevel version is more useful than the single bevel, but the tip is still incredibly fragile. They have a flatter edge profile and don't work well to rock chop. They are usually in a 240mm size, though there have been a few 270's I have seen.
What do you mean by "processing seafood"?? Are you breaking down whole fish or just portioning? Slicing protein, are you slicing down portioned foods, carving turkeys or doing a carving station type of thing? I wouldn't use a Yanagiba for breaking down fish (that's what the Deba is for) due to the thin edge, although you can tweak the edge to make it a bit more durable.
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