iandustries
Well-Known Member
In what situations would a single bevel kiritsuke be better than a yanagiba?
Single bevel kiritsuke Uses?
- Thread starter iandustries
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I’ve got one, I love it. It can do traditional Japanese veg prep better than a yanagiba, but it is significantly worse at that than a usuba. It also not nearly as good at slicing as a yanagiba. Honestly, it’s among the most useless things in my kitchen. But I love it!
Oops, I bought another less than useful knife
When you need one knife to do it all. Katsuramuki, slicing meat or fish both raw or cooked, filleting small fish quickly, k-tip can be used for some detail work. Idea size will be 270mm or 300mm imo.
Mine is Fudo Kuniyuki Honyaki 270mm by Genkai Masakuni.
