Whats your favorite Kiritsuke? Let us know!

@paweel2494

2 жыл бұрын

I don't have Kiritsuke yet, but today I acquired a Yoshimi Kato Bunka SG2 and I will agree with you. This steel is great

@emieloss7229

2 жыл бұрын

I don't have a kiritsuke (yet) but I do have a k-tip. The Shibata Kotetsu 180mm Bunka (also in R2/SG2 steel). It's a great performer but somehow I don't grab it as often. I prefer a gyuto. If I would go for a kiritsuke it would probably be a sukenari. but for now I have no plans to buy one yet.

@edro3838

2 жыл бұрын

Seki Kanetsugu Zuiun Bunka 180 Mm I realize it’s a bunka but the 7” design of this beauty is all that!

@AequitasVeritas92

2 жыл бұрын

Love seeing the knives in action. It's listed as a gyuto, but I sort of consider it to be a kiritsuke, my 240 Kōtetsu is my favorite 🔥

@dayannahkali

2 жыл бұрын

240mm Moritaka. Long flat, good hight and a slight curve in the end allowing for an efficient rocking motion when needed. A blue#2 workhorse truely, and maybe the most affordable in his league.

Your comment about packaging resonates with me. If you are making a great product you want everything associated with it to be great, too. We in North America can most readily identify this in Apple product packaging. Steve Jobs learned it from the Japanese.

Ryusen makes some knives that are truly elegant. What that kiritsuke did to that sweet tater is f***ing amazing. I already have a couple kiritsuke, just might need one more. Same feeling I get from most of your videos. Keep up the good work fellas.

Holy cow, Jake! Impressive! 🔪

Hi Gage, I am a big fan of Kiritsuke knives. My favorite is my Sukenari HAP40 Hairline Kiritsuke 240mm with Ebony handle and buffalo ferrule. I like HAP40 because of it's performance and it's in the middle between carbon and stainless steel. It has awesome edge retention, insanely sharp, but still beeing tough and is not instantly building up a patina, as carbon steel blades. I personally changes my style of cutting from traditional rock cutting to push cutting, since I started to collect japanese knives. I think a Kiritsuke is ideal for this style of cutting.

Just ordered myself a Sunnecko VG10, can't wait to get my hands on it.

Love Ryusen!

Great vid! I am looking for a stainless steel petty around 130mm. You prob have awesome selections

Only sad thing I have to say about Ryusen: My first knife from them was a Bonten Unryu 210 Gyuto (standard, not Kiritsuke like this one), and it came with this amazing black wood saya. Next knife I got was same series Nakiri, and it did not come with the saya. The guys at Strata told me that Ryusen had to stop making the blackwood sayas due to production issues :( So my gyuto is the only one that will have it. Makes me so sad because it looks amazing in that thing

Seki Kanetsugu Zuiun Bunka 180 Mm I’d go for this beauty. The 7” design is perfect IMO!

Got 210mm Sukenari in Ginsan. I love it and save it for extended cutting tasks. If I cook like 1 or 2 portions Wusthof gets the job. Cutting like pizza is job for Ikea knife. Cleaning knives in same order: after cutting is finished -> after I finish eating that meal -> next day :/

Good looking knife. Kiritsuke my favorite style. Very versatile and especially like the tip!

@SharpKnifeShop

2 жыл бұрын

What kiritsuke are you rocking?

@edro3838

2 жыл бұрын

@@SharpKnifeShop I have Shun Classic 8”. Purchased a lot of Shun (8 pc) over the years. Have a couple Masakage Yuki series purchased recently gyuto and nakiri. Enjoy your videos and love knives!

@gmanGman12007

2 жыл бұрын

Is it kiritsuke or gyuto with K tip?

@edro3838

2 жыл бұрын

@@gmanGman12007 Kiritsuke reverse tanto. However, you make a good point because Shun Classic does have a slight curvature a bit like a gyuto. It’s about 2” at the heel and maybe little over 2mm spine. It is double beveled.

@gmanGman12007

2 жыл бұрын

@@edro3838 I never had this Type of knife in my hands but this sort of Kiritsuke or K-tip Gyuto seem like Such a Perfect all rounder. I got myself recently a Koishi line 210mm gyuto but kiritsuke like that even tho pointless since I got gyuto already is yet so tempting... Bloody knifes.

Awww now you show me this

Can get gags favorite sujihiki right now ?

210? I though 240 is the best Gyuto size? The heels is also a bit low at 46mm.

Just sayin, traditional kiritsuke knife (single bevel) is what they meant by only the executive chef is "allowed" to use them. "Kiritsuke" gyuto (double bevel) is the one you have, well it's a gyuto and behave like a gyuto (anyone can use it, even a line cook). They are totally different knife.

@SharpKnifeShop

Жыл бұрын

This is absolutely correct! Lots of blacksmiths are making this style of knife under that name so we're just going with it.

@hertrisno8146

Жыл бұрын

@@SharpKnifeShop Yep, it's better to clear the confusion in the western world instead of just repeating of what's everyone saying. Thanks for acknowledging it!

I am desapointed. You don't like kiritsuke at all if you chose a gyuto instead !