Kiritsuke or Kiritsuke Yanagiba? Which is it?

[Dan S.]

IMO it's the least bad of the single bevels mentioned above when put into it's not intended use

Thanks. Does “least bad” include the funayuki?

 

[deltaplex]

Thanks. Does “least bad” include the funayuki?

No, The funayuki is designed to be more of an all around knife than a yanagi (and variants), usuba (and variants), or a deba. You have to kind of go out of your way to find ones that aren't double bevels, and at that point you could also be looking for a number of knives designed to be more of an all around knife that happen to have a single bevel on them, IMO.

 

[Dan S.]

No, The funayuki is designed to be more of an all around knife than a yanagi (and variants), usuba (and variants), or a deba. You have to kind of go out of your way to find ones that aren't double bevels, and at that point you could also be looking for a number of knives designed to be more of an all around knife that happen to have a single bevel on them, IMO.

So, wait, just want to make sure I’m understanding you. You’re saying I’m less likely to find a single bevel funayuki to be problematic than a yanagi? So, I’m likely to find a funayuki more useful than a yanagi if I’m not cutting sashimi a lot.

 

[HumbleHomeCook]

So, wait, just want to make sure I’m understanding you. You’re saying I’m less likely to find a single bevel funayuki to be problematic than a yanagi? So, I’m likely to find a funayuki more useful than a yanagi if I’m not cutting sashimi a lot.

I believe he's saying most funayuki are actually double bevel and that's typically what makes them more versatile.

 

[Dan S.]

I believe he's saying most funayuki are actually double bevel and that's typically what makes them more versatile.

Oh. Ok. So where do single bevel funayukis fall in this whole discussion. I’ve seen them out there.

 

[HumbleHomeCook]

Oh. Ok. So where do single bevel funayukis fall in this whole discussion. I’ve seen them out there.

I can't answer that. I stick to double bevels.

 

[Dan S.]

I can't answer that. I stick to double bevels.

Got it.

Well, I guess the question is, really, which single bevel knife is likely to be most useful for someone not preparing Japanese food?

 

[blokey]

Got it.

Well, I guess the question is, really, which single bevel knife is likely to be most useful for someone not preparing Japanese food?

Probably single bevelled honesuki, or Deba if you deal with a lot of fish

 

[blokey]

Of course you can make Yanagiba work, there's people crushing garlic with it...

 

[deltaplex]

Oh. Ok. So where do single bevel funayukis fall in this whole discussion. I’ve seen them out there.

Right, what HHC said, most funayukis will be double bevel. Something like a funayuki would be best for preparing non-japanese cuisine.

 

[Dan S.]

Thanks so much for everyone’s help!

I finally pulled the trigger on a Kitaoka 270mm kiritsuke in white #1.