What is Kiritsuke Gyuto?
Kiritsuke: In a traditional Japanese kitchen, the kiritsuke is a single beveled knife reserved only for the head chef to use. Now it has become a popular 50/50 beveled all purpose knife that can replace the gyuto. Slice meat, chiffonade herbs, chop veg, this knife is a bad-ass alternative to the gyuto.
How long is a Kiritsuke knife?
Kiritsuke knives are typically available in blade lengths ranging from 240mm up to 330mm, with the 270mm size being a popular alternative to the Gyuto.
What are Gyuto knives used for?
A Gyuto Knife is a Japanese kitchen knife made for all different styles of cutting from meat to vegetables to tiny pieces of garlic. Think of this knife as a Western Chef’s knife equivalent, but perhaps slightly more sleek with its stainless steel Japanese blade.
Are all Kiritsuke single bevel?
While the Kiritsuke is traditionally a single-bevel blade used for slicing vegetables, this newer double-bevel design is loved by chef’s for its superior function, and of course its badass looks.
Why is Kiritsuke hard?
As a yanagiba, the blade height causes it is to a little more sticky with foods (greater surface area). Also, the extra bulk of the knife makes it a bit more difficult to use effectively. Likewise, some kiritsuke have less curve to them than a yanaigba might, making a smooth slicing motion a bit odd.
Where are Kiritsuke knives made?
Seki City, Japan
Handcrafted in Seki City, Japan by Expert Knife Artisans Enso knives are made in Seki City, Japan, one of the most popular and renowned sword-making cities in Japan.
What is WA Gyuto?
The Gyuto is the Japanese version of the classic Western Chef’s knife. It can be used with a variety of different cutting techniques to achieve a wide range of kitchen tasks and is suitable for cutting the vast majority of meats, fish, vegetables and fruits. The Gyuto is true multi-purpose knife.
What is the difference between Santoku and Gyuto?
Gyuto has a more curved edge profile and a less turned down spine than Santoku. As a result, Gyuto has a slightly sharper tip. These make cutting into a meat and rock cutting motions a little easier. Santoku’s turned down spine is known as a sheep’s foot blade, or sheep’s foot tip.
Can Gyuto cut bone?
Cutting very hard products – Cutting a pit stone, or bone is not really what a gyuto should be used for. This will blunt the edge quickly or even damage it. By the same token, a marble or glass cutting board will cause the same effect on the knife.
How long is a kiritsuke knife?
The blade length ranges from 240mm to 330mm. The Kiritsuke Gyuto is a variant of the Japanese chef’s knife, the Gyuto, and is often referred to as the double bevel Kiritsuke due to the blade being ground on both sides, just like a typical Western-style knife.
What is a double bevel kiritsuke?
A double bevel Kiritsuke usually refers to a variation of the Gyuto knife with a Kiristuke-style edge, and is often labeled as a Kiristuke Gyuto or a K-tip Gyuto.
What is the difference between right and left hand kiritsuke knives?
Right-handed Kiritsukes tend to pull to the left while cutting, whereas left-handed Kiritsukes tend to pull to the right. It should also be noted that most single bevel knives are created for right-handed use, so if you are left-handed, be sure to look for a left-handed Kiritsuke knife.
What is the difference between a Gyuto and a kiritsuke?
All of these types of Kiritsuke have less blade curvature / ‘belly’ than the the typical Gyuto, making them less ideal for ‘rock chopping’, but better suited to ‘push cutting’ and ‘pull cutting’.
