Quantcast
What About Kiritsuke - Page 4
+ Reply to Thread
Page 4 of 4 FirstFirst ... 234
Results 31 to 33 of 33

Thread: What About Kiritsuke

  1. #31
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,964
    Quote Originally Posted by Sarge View Post
    Personally I don't understand how people see these as limited it is a gyuto after all. Perhaps using it has just become second nature to me and my cutting techniques are such as to make the most of the shape. I don't quite understand how thicker skins make a difference with the kensaki gyuto.

    As for the single bevels having more uses due to thicker blade this is actually not quite true. It wouldn't be good for splitting sweet potato or any sort of squash although slicing sweet potato into planks of whatever width for tempura the kiritsuke and usuba are awesome at that. At least I find them awesome at it after years of use I certainly didn't at first

    There really aren't limits to what a kensaki gyuto vs traditional gyuto can do just depends n the user and technique and realizing the different profile requitres a different approach
    I think he means the flat profile. However that depends on the maker so it can not be said of all kensakai, no?
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  2. #32
    Senior Member ThEoRy's Avatar
    Join Date
    Feb 2011
    Location
    Central Jersey
    Posts
    2,964
    Quote Originally Posted by keithsaltydog View Post
    He He do you really need an excuse to buy another knife.Besides a Single Bevel Kiritsuke is so friggen cool.
    Well if I really needed an excuse it would be, "I'm still really good at slicing with it."
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  3. #33
    Senior Member
    Join Date
    Mar 2011
    Posts
    56
    If you are really into the kiritsuke shaped gyuto yet don't want to buy a new knite, while you have a gyuto that's just a tad too long for your liking?? Take it to the DMT and some stones! It's easy to create that dramatic angled edge and then you just gotta smooth it out and thin your knife out a bit! I've done it on one of my utilities and it took some elbow grease but totally worth the effort!

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts