for those that want to be dorky and japanese, that would translate to kengata gyuto or kensaki gyuto
makes sense to me (and sorry for derailing the thread... its a personal pet peeve)
LOL...I'm with you on this. I try to make sure that I use kiritsuke/gyuto, not just kiritsuke because they are completely different beasts. The times I don't make the distinction are generally when I feel the context makes it clear. Does that make sense? Anyway, even if it's not a true kiritsuke (i.e. single bevel sword tip) the kiritsuke style gyuto can be a great knife and is probably far more useful to most people then a true kiritsuke. Again, have to ask, does that make sense? It's late, I've had some wine, may be talking out of my a$$.
Be well,
Mikey
Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
Mikey
the latest love affair with the new black (and hopefully last with this style....), the spawn of western marketing meets Japanese traditional knives. It really is a cool looking blade, but it's also the santuko of blades over 210mm.
As a gyuto replacement, I would find the relatively low blade height, pointy tip and ultra flat edge profile to be a disadvantage to my knife technique or demands
Kensaki Gyuto sounds good to me - and we're not adding an extra word and a hyphen. Just because it's a long knife doesn't mean it needs a long name.![]()
I like my name ideas better. I'm going to start using all of them depending on my mood at the time.