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The kiritsuke knife can be used for a variety of purposes, just like a Gyuto chef knife. Among them, the Kiritsuke is often used for chopping vegetables and slicing sashimi. This knife is one of the few truly multipurpose traditional Japanese chef knives and is a wonderful addition to your home or professional kitchen.
The shape of the blade is almost the same as that of a gyuto, but the spine curves up slightly and the tip is cut diagonally from the spine to the tip. By cutting at an angle, the kiritsuke knife tip is sharper than a regular chef's knife, and can be used for fine work and hollowing out using the cutting edge.
The kiritsuke knife can be used for a variety of purposes, just like a Gyuto chef knife. Among them, the Kiritsuke is often used for chopping vegetables and slicing sashimi. This knife is one of the few truly multipurpose traditional Japanese chef knives and is a wonderful addition to your. . . Show More >
Initially, these knives were designed to be used by head Japanese chefs, and they were meant to be able to do the tasks of both usuba and yanagi. The knife blade has a double-bevel edge, which means it is sharpened both sides, and is typically designed to be used by right or left handed users. The handle of these knives can vary in design, with options such as a Western-style handle or a traditional Japanese handle.
These knives require precise sharpening and maintenance due to their asymmetric edge, making them suitable for experienced chefs who are comfortable with single-bevel knives. These knives are known for their sharpness and edge retention, and their handles can be made from various materials including wood, resin, or composite materials.
When using a Kiritsuke, proper technique is crucial because its design requires specific handling for optimal performance and safety. In recent years, there has been a resurgence of interest in kiritsuke knives which leads to modern interpretations and slight design variations among different knife makers.
Initially, these knives were designed to be used by head Japanese chefs, and they were meant to be able to do the tasks of both usuba and yanagi. The knife blade has a double-bevel edge, which means it is sharpened both sides, and is typically designed to be used by right or left handed users. The handle of these knives can vary in design, with options such as a Western-style handle or a traditional Japanese handle.
These knives require precise sharpening and maintenance due to their asymmetric edge, making them suitable for experienced chefs who are comfortable with single-bevel knives. These knives are known for their sharpness and edge retention, and their handles can be made from various materials. . . Show More >
Kiritsukes are generally not recommended for beginners or inexperienced cooks. Their double-bevel edge requires specific sharpening techniques and skillful handling to achieve optimal results. Beginners may find it challenging to maintain the edge and control while using a chef knife. While prized for their versatility and precision, they are best suited for experienced cooks who are comfortable with their maintenance and usage.
Yes, kiritsuke chef knives can be used by either right or left-handed people since the blades are double-beveled.
A Kiritsuke is distinct from other knives due to its combination of features from both yanagiba (sashimi knife) and usuba (vegetable knife) designs. While yanagiba knives are primarily used for slicing raw fish, and usuba knives are specialized for precise vegetable work, a kiritsuke is a versatile multipurpose knife capable of handling both tasks!
