I love this channel tbh before I discovered this channel I was holding my knife along the handle with my index in top and shoving the knife down like an idiot, this channel helped me a lot especially with speed and maintenance :D .
Regardless of the style of knife you like and your level of skill using them, these well done videos demonstrate one aspect of knives not mentioned specifically in this video. The knives in these videos are razor blade sharp. You can't cut a carrot this easily with a dull knife. As far as style goes, my solution was to buy a bunka. It has the funky look and reverse tanto point of the kiritsuke with a slight curve in the belly of the knife like the gyuto. Regardless of the style of knife you chose, I recommend you buy a cheap chefs knife and a couple of quality wet stones and learn how to sharpen your knives. My knifes are not cheap, but they are no better than a $10 Wal-Mart knife if they are dull.
Thanks for your overview of these knives ! I've been looking into getting a Kai Shun Premier Tim Mälzer The Lucky 13 Limited Edition TDM-1784 kiritsuke, 15 cm, which seem to resemble a smaller version of the third knife you showed us. With a little extra something on the back of the blade. After watching your overview of the larger version, I'm quite stoked about getting one !
For those work in a professional kitchen! Bought my first kiritsuki recently and start to use. Regret after just 5 min. Nothing wrong with the Kiritsuke, it’s sharp. it’s cool. But the cutting board! If you work in a restaurant kitchen, mostly the cutting boards are slightly dented because we use a lot. Therefor you won't cut all the way through herbs such as chives, parsley, coriander with kiritsuke. I do lot of rock chop with my gyuto so I did't realise that until using kirituske. So, you can choose the third knife in the video or bring your own cutting board to the workplace...
I tried forging a kiritsuke but I didn't measure what I needed from the steel bar correctly. It ended up about 2/5 shorter, that's when I discovered the joys of the bunka HAHA. It a fun little knife but I'm going to have to try again.
I have both, and a Nakiri, among others :) Last night I was cutting some veg with my Nakiri for fried rice and had to cut some chicken, so instead of using another knife I just cut the meat with the Nakiri. If the knife's sharp it'll get the job done! But, usually I use the Gyuto or Kiritsuke for protein. I usually use my Nakiri for veg, Kiritsuke with meat, and the Gyuto for just about anything. Moral of the story for me is using any knife with the right method gets the job done, but it's great to have options! I agree with the comment about the Kiritsuke, it's the most badass looking knife I have (I think it's why I bought it :P ).
It's hard to hybrid a good yanagiba for sushi. That low profile doesn't drag along as you are going deeper. It's one knife I'd prefer to get lost in the subject. An inch or even half an inch high with a long profile... Think I'm going to go make a new knife now. 😆
I've seen kengata gyutos from Sakai Takayuki looking very similar to the gyuto with the k tip , they do have a slight curve and a more agressive tip, i have used a gyuto for some time now and would like to try a bunka
I would definitely grab a Kiritsuke tip gyuto, because it's badass looking! The gyuto is a very useful shape overall, and that tip only makes it better.
Hey! The terms are often used interchangeably in Japan, with Kiritsuke often used to describe many knives with that tip shape. Technically this is a Kiritsuke Gyuto, but it's often called a Kiritsuke by knife makers despite being different from the original single bevel kiritsukes.
Plus there are actually to kinds of Kiritsuke : the one you shown which is an all purpose knife and the yanagiba kiritsuke, much narrower, which is basically a yanagiba with a kiritsuke shape
I love this channel tbh before I discovered this channel I was holding my knife along the handle with my index in top and shoving the knife down like an idiot, this channel helped me a lot especially with speed and maintenance :D .
Regardless of the style of knife you like and your level of skill using them, these well done videos demonstrate one aspect of knives not mentioned specifically in this video. The knives in these videos are razor blade sharp. You can't cut a carrot this easily with a dull knife. As far as style goes, my solution was to buy a bunka. It has the funky look and reverse tanto point of the kiritsuke with a slight curve in the belly of the knife like the gyuto. Regardless of the style of knife you chose, I recommend you buy a cheap chefs knife and a couple of quality wet stones and learn how to sharpen your knives. My knifes are not cheap, but they are no better than a $10 Wal-Mart knife if they are dull.
10 dollar Walmart knives are a bit of a stretch.. buy like decent steel like a dexter stal
Nice job! I like the Kiritsuke and the flat push cut style! Works best with knives with high hardness.
Thanks for your overview of these knives ! I've been looking into getting a Kai Shun Premier Tim Mälzer The Lucky 13 Limited Edition TDM-1784 kiritsuke, 15 cm, which seem to resemble a smaller version of the third knife you showed us. With a little extra something on the back of the blade. After watching your overview of the larger version, I'm quite stoked about getting one !
Thanks you so much 🦇
For comparing them🦇🦇
I love your videos so much
You guys explain everything so well
10 out of 10
so easy for my to choose i like the look and performance of the gyuto much more
Howdy Mike. Really appreciate such a helpful video!
For those work in a professional kitchen!
Bought my first kiritsuki recently and start to use. Regret after just 5 min.
Nothing wrong with the Kiritsuke, it’s sharp. it’s cool.
But the cutting board!
If you work in a restaurant kitchen, mostly the cutting boards are slightly dented because we use a lot.
Therefor you won't cut all the way through herbs such as chives, parsley, coriander with kiritsuke.
I do lot of rock chop with my gyuto so I did't realise that until using kirituske.
So, you can choose the third knife in the video or bring your own cutting board to the workplace...
Oh no, I'm sorry to hear that!
I tried forging a kiritsuke but I didn't measure what I needed from the steel bar correctly. It ended up about 2/5 shorter, that's when I discovered the joys of the bunka HAHA. It a fun little knife but I'm going to have to try again.
That's a hell of a silver lining!
@@KnifewearKnives HAHA, it really was
I have both, and a Nakiri, among others :) Last night I was cutting some veg with my Nakiri for fried rice and had to cut some chicken, so instead of using another knife I just cut the meat with the Nakiri. If the knife's sharp it'll get the job done! But, usually I use the Gyuto or Kiritsuke for protein.
I usually use my Nakiri for veg, Kiritsuke with meat, and the Gyuto for just about anything. Moral of the story for me is using any knife with the right method gets the job done, but it's great to have options! I agree with the comment about the Kiritsuke, it's the most badass looking knife I have (I think it's why I bought it :P ).
Oh, 100%. I’m a gyuto-for-everything kinda gal and my partner is an all-day-every-day nakiri fan. Just wait until we get deep into Chinese cleavers…
It's hard to hybrid a good yanagiba for sushi. That low profile doesn't drag along as you are going deeper. It's one knife I'd prefer to get lost in the subject. An inch or even half an inch high with a long profile... Think I'm going to go make a new knife now. 😆
I've seen kengata gyutos from Sakai Takayuki looking very similar to the gyuto with the k tip , they do have a slight curve and a more agressive tip, i have used a gyuto for some time now and would like to try a bunka
I recently got a Hado Sakai Sumi Bunka after a decade of using a gyuto, and it's amazing!
I always described the kiritsuke as a long bunka , I don't know where he thinks yanagiba plays into it's design lol
Great question! The original Yanagiba was a single bevel slicing blade, sort of a fusion between the Yanagiba and Usuba in terms of function.
Gyuto for the win!
So good to hear someone who knows their shit. Bravo! Say “Cow-sword.” Next time
Still debating whether I should get a Gyuto or a Gyuto with a K-tip like the Tanaka Kotetsu. If you can only get one, which would you choose and why?
I would definitely grab a Kiritsuke tip gyuto, because it's badass looking! The gyuto is a very useful shape overall, and that tip only makes it better.
I think kiritsuke is more like santoku?
The second so called "Kiritsuke" that is San mai, double bevel construction with little more belly on the blade, doesn't it take the name of "Bunka"?
Hey! The terms are often used interchangeably in Japan, with Kiritsuke often used to describe many knives with that tip shape. Technically this is a Kiritsuke Gyuto, but it's often called a Kiritsuke by knife makers despite being different from the original single bevel kiritsukes.
Plus there are actually to kinds of Kiritsuke : the one you shown which is an all purpose knife and the yanagiba kiritsuke, much narrower, which is basically a yanagiba with a kiritsuke shape
Absolutely!
Looks a hell more like a bunka…
A Bunka is basically a Kiritsuke Santoku
Kiritsuke shape, Santoku Size
Should of watched this video before asking for a K for Xmas 🤦♂️
You can always exchange it, get in touch after Christmas!