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Thread: Low cost Kiritsuke

  1. #11
    Senior Member
    SpikeC's Avatar
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    Ya, multipurpose in Japan means that it can be used on 2 different kinds of fish!
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
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  2. #12
    Senior Member mpukas's Avatar
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    Quote Originally Posted by Keith Neal View Post
    For what purpose is the kiritsuki specialized?
    AFAIK, kiritsuke is a hybrid of usuba - primarily for katsuramuki and ken cuts - and yanagiba - primarily for slicing fish, and is not as good for either task, therefore I gather that it is a difficult knife to master.

  3. #13
    Senior Member ThEoRy's Avatar
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    Good and cheap do not coincide.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  4. #14
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    After Damascus steel, the kiritsuke, is what catches most peoples eye. The most common question is can it, be substituted for a gyuto? It would be an easy transition on a double beveled one. While a single beveled kiritsukie could fill the role, it comes with a learning curve. It does the job, of a usuba and yanagiba, but not as easily. A person comfortable with those knives could switch to a kirisuke without much problem. For a beginner the typical recommendation is to pick up the individual knives and learn on them, before getting a kiritsuke.

    The double beveled ones come in two styles. A relatively flat edge or a curved one. I picked up a flat one, since my go to knife is a cleaver. It's a long nakiri with a tip. The tip is the most interesting part, its a reinforced box knife, thick at the base and thin a the point. Honesuki and Hankotsu have similar tips. On my hankotsu, the whole knife is designed as a base for the tip. I really like the tip, because it feels solid, when de-boning chicken and meat. On the kiritsuke it does a nice job with onions and breaking down veggies such as broccoli and cauliflower.

    A few years ago, kiritsuke mania was sweeping the forums. CKTG purchased a variety and commissioned some to be made. The fad has since subsided. CKTG may have some left over kiritsuke's such as the Doi or the Tadatsuna. It wouldn't hurt to check and see if they have any deals. If I were going to make a purchase, I'd pick up the Konosuke over at JKI.

    Jay

  5. #15
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    Aframestokyo.com has a large selection. I purchase a Monzaburo 255 Ginsanko Kiritsuke(Single Bevel) for $350 it looks like it is still available for that price. There is also a 270 in White 2 for around 350 as well. I've been very happy with the knife, although it is multi-purpose you can't think of it as a sub for a gyuto/chef knife. I use it a ton during veg prep and also for breaking down or portioning boneless proteins.

    The Yoshihiro would also be a good choice. It looks to be flat along the whole edge where the Monzaburo ones have a very tiny curvature at the front 1/3-1/4 perhaps.

  6. #16
    Quote Originally Posted by welshstar View Post
    Not really sure, just investigating thyings and trying to get a feel.
    In terms of actually needing it, not at all, this is strictly a vanity purchase
    Kiritsuke(Single Bevel) is least used of the single bevel knives I have - but it looks cool

  7. #17
    Senior Member Salty dog's Avatar
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  8. #18
    How do you avoid buying stuff just because it looks cool though !!!

  9. #19
    Quote Originally Posted by welshstar View Post
    How do you avoid buying stuff just because it looks cool though !!!
    Well.... you don't. I have loads of cool looking stuff I "don't need". That means I have no practical purpose for it, and NOT that I don't need it for other reasons. "I want it!" is to me a more than valid argument.

    DarKHOeK

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