Kiritsuke vs gyuto reddit Also - cutting potatoes with it is a dream! Takamura Migaki R2 Gyuto 18 cm - excellent F&F, the edge is so sharp that I even cut myself. He own several other kitchen knives - so also some Gyuto’s and chefs knives. b) This knife is known as one of the sharper tools in the shed - maybe not necessary, but i do like Get a gyuto and a parer I‘d say and I also propose splitting the budget differently: 150 to 170 for a good 210-240mm gyuto and 30 to 50 for a cheap parer. 181K subscribers in the chefknives community. I've read a Gyuto (chef's knife) is the go to for a single larger knife in the kitchen, I have a handful of good paring knifes. Nigara SG2 Tsuchime Kurouchi Kiritsuke 21 cm - in fact, it's about 204 mm - excellent finish, I really love the aesthetics. The first thing that probably stands out between these two is the point. Jul 25, 2022 · #3. 25 inch - Western Style Mahogany Handle” Why are you looking for a Kiritsuke vs Gyuto if you don’t mind me asking? Japanese knives in general are going to be flatter and usually not ideal for rock chopping. At 240mm the gyuto can start doing things like 2 carrots at once or slice roasts. Anyone who has experience with both these 24 cm knives from Miyabi. Really, the only difference is the tip. Kiritsuke vs. The Gyuto has a curved edge and a rounded spine. got it from chefknivestogo. They also tend to be flatter that a gyuto. The overlap between the 165-180mm and the 210 mm is a lot. Gyuto: Detailed Comparison. The Kiritsuke and Yanagi-Kiritsuke which would be the one you would want does not use the curvature of the Yanagiba. Yoshimi Kato Black Damascus Gyuto and Yu Kurosaki Colored I have some experience with Myojin-san’s expert sharpening from my 240mm Tetsujin Gyuto, so I knew to expect great things on that front. The balance feels perfect to me. The original one is kind of pointless and the double bevel one is a question of preference and tend to look great. I may try one in the future though. Hezhen Retro Chef Knife Gyuto 8. I like the look of the k tip as much as the next person but for versatility and options at your price point I’d go Gyuto. Kyoku Kiritsuke Chef Knife 8. K tips are great for things like garlic and shallots that you would normally reach for a petty to do. com May 21, 2016 · The kiritsuke is the 260mm version from Ashi (well the blade is 250mm) and as robin mentioned. Oct 14, 2022 · The main difference between a Gyuto and a Kiritsuke is in their shapes. A K-tip gyuto or a Kiritsuke-gyuto is a longer bunka. A true kiritsuke is a single bevel knife with minimal heel height that serves as a hybrid between a yanagiba and an usuba, so an awful general purpose knife for a Western kitchen. I found a Gyuto and Bunka both in my price range with the handles I'm looking for, I want octagonal handles so they slip less when wet vs a round handle, and the aesthetics I like. But now I know I can expect great things on Nakagawa’s end. SKD is semi-stainless & is going to be somewhat tougher and have a little better edge retention. The name is a bit of marketing, because as the other posters pointed out, it’s usually a k-tip gyuto. Maybe not the artisan grade forged over the course of 40 days in a 1 man smithy nestled into the side of mt Fuji type of vibes, but it's pretty simple: good performance, good looks, good quality, good price. I honestly don't know why every vendor keeps calling it a kiritsuke. Here kiritsuke is a modifier describing the shape of the tip. Katsu Kiritsuke Chef Knife – Damascus : Check Price: 67-Layer Damascus Alloy Steel: Limited warranty - return policy: Jump to Review #5. Get the Reddit app Scan this QR code to download the app now NKD- Yoshikane SKD Kiritsuke 240mm 6. A double bevel kiritsuke tip gyuto again has a clipped point, but is still a gyuto at heart. That being said, get whatever you want. Here we have my newest addition to the knife family. I am looking for a Gyuto or Kiritsuke style knife. So now I have spent a few days of free time just digging through sites like Burrfection (watching his Vids as well) and Sharpknifeshop, just to name a few. It's a bunka in a gyuto length. The Kiritsuke has a flat edge and a flat spine, with an angular shape that creates a really sharp and straight tip. For more details, check out our guide on gyuto knives. It's the thinnest edge/tip out of all my knives. I don’t see true kiritsuke listed often on retailers websites. But I guess if it cuts well that's good. I love the nikiri but the gyuto feels a bit light in my hand. 200-210mm Stainless Steel Japanese style octagon handle Good edge retention Maybe like a cool hammered finish For around 200€ And available in EU/Germany This would be my first proper knife. Tsunehisa makes pretty good entry level stuff. daddy says we gotta play nice now uWu https://discord. A 240 mm gyuto and a 170 mm gyuto/santoku paired with a ko bunka or tall petty maybe with a Tojiro bread knife is pretty close to an optimal minimalist set. Edit: Oh, also the gyuto is 50mm tall at the heel while the k-tip is 55-56 mm Why I like the Shun Kiritsuke Gyutou/Traditional Kiritsuke Hybrid with two sharpened sides Santoku-esque shape with the Kiritsuke tip for precision Rounded heel Teardrop shaped wood handle Honestly, the overall look of the knife with the damascus layering, unique shape, polished edge, and Kiritsuke tip Get a tojiro dp3 vg10 210mm gyuto best knife in that price range. Aug 16, 2019 · Kiritsuke vs Gyuto. you can just throw almost any cutting, chopping and slicing task on a gyuto and it will do a good job. Kiritsuke-gyutos (double-beveled kiritsuke shapes) are very trendy right now. Also wanting to get a sharp bread knife as I plan to start making breads soon. It’s the higher end colored Damascus made by for Hatsukokoro by Nigara Hamono (first Nigara, nice !). Some companies have caught onto this, others have not. . gg/HQruQj5 Essentially a kiritsuke is a yanagiba with a different tip, which means that it should be single bevel. For me personally even with larger ingredients a 210 can handle it but a 240 just feels more comfortable in doing it, that being said I find it noticeable. Also if its your first decent knife it’s gonna feel more like a knife your used to using, the flatter profile of a kiritsuke gyuto does take some getting used to. Posted by u/deathofelysium - 1 vote and 3 comments. Steel: SLD w/ stainless steel cladding Smith / Sharpener: Masashi Kokuen Made in: Tsubame-Sanjo, Japan Weight: 251g Handle: Red Ebony w/ Buffalo Horn Ferrule Takeda NAS Medium Gyuto. Many Japanese still feel kiritsuke to be single-beveled, flat bellied 270mm "expert-tier" knives that only professionals would touch. A local boutique shop recommended that I purchase a kiritsuke knife instead of a gyuto knife as the kiritsuke knife could be used for veggie slicing more easily than a gyuto knife could. The handle is made from stabilised wood with G10 spacers Posted by u/Dbartley4 - 4 votes and 12 comments Yeah when I saw it in the-shop-that-shall-not-be-named I pulled the trigger quite quick as it’s exactly the one I wanted : 210 gyuto kiritsuke (and the fancy handle was the icing on the Kasumi cake) And who needs two arms and two legs anyway? I can't gripe with a good blue super Gyuto for $180. Posted by u/Whit3Nitro - 5 votes and 6 comments “Enso HD Hammered Damascus 8-inch Kiritsuke Knife” and they also have: “Yoshihiro VG-10 Hammered Damascus Kiritsuke Sword Tip Multipurpose Japanese Chef Knife 8. Sukenari ( non k-tip alternative for a steal price ) also does some good work in this budget. Posted by u/Rocker78561 - No votes and 4 comments Aside from looking better imo, the tip allows you to do fine cuts and because it's usually thinner than a standard gyuto tip it has less resistance when doing things like horizontal cuts. Sort of a combo of nakiri and sujihiki. The "modern" kiritsuke is basically just a gyuto with a K-tip. It's been in my work bag the past month with. I don’t think the steel makes as huge of a difference as some people might think. 240mm hitohira tanaka kyuzo k-tip extra height, blue 1/iron. Shirogami #1 is going to be extremely reactive, probably not a great choice for a first Japanese knife Aogami, whether #1, #2, or Super are still reactive, will produce a patina quickly (1 onion), but won't start forming rust if you happen to sit your knife down for 60 seconds without wiping. i gave it to a friend to remove 6mm from the flat front because i dondt want to change the geometry also an the picture is a lovely damlan gyuto my skrew handle akifusa a Ashi 21mm gyuto Apr 23, 2018 · A santoku can be extremely flat and a bunka can be curvey. Aug 31, 2022 · A proper kiritsuke is taller and the usuba / yanagiba combination (kinda?) you mention. The flatter profile feels so much more versatile than the Gyuto The weight (or lack thereof) makes even the large size feel nimble. I'm looking to replace it with one of the two Kiritsukes for a heftier feel, better tip, and better looking finish. Hocho just had a sale and got a 120 petty, 150 honesuki, 165 nakiri, 210 gyoto, and 240 sujihiki for 325 usd shipped. Do you guys have suggestions and or experiences? SEKI KANETSUGU ZUIUN KIRITSUKE SG2 $281 45x210 162g 62L Dama. Bunkas came out and were "another" kind of knife with the same functional virtues to take that place, and also, they more often have a truly pointed kiritsuke tip, which in general is a different look and is popular right now. I've been using it since Christmas, so not very long. Currently, most kiritsuke or kiritsuke gyutos are referring to k-tip gyutos. Should be able to find it between 70-90 dollars. Idk who told you a kiritsuke gyuto isn't good for daily use, but that's wrong. Ah yeah, the Gyuto is great for rolls since it’s double beveled. Tojiro bread knife ( $25 one) Now I am searching for a 240mm Gyuto and a 135-150mm Petty. I asked why gyuto knives were more common and the shop rep responded with "Maybe if Miyabi marketed the kiritsuke, it would be more popular. unusual 7sided handle Nigara Hamono Tsuchime Damascus Kiritsuke Gyuto vg10 $191 51x205 181g Shibata Koutetsu SG2 Migaki 210mm K-Tip Gyuto $279 no handle 46x211. It's a joy. Also referred to as k-tip or kengata yanagiba. I haven't tried a kiritsuke or K-tip gyuto with a large flat spot. Also you're getting down voted because you came here seeking knowledge from people who are more knowledgeable than you are, then when presented with an opinion that didn't align with your predetermined idea that you had picked out a nice knife, you doubled down on your ego. Now it's not always so, so I would just check the listing and see if the knife is single or double bevel. Showed up extremely sharp. Fun fact: the bunka actually pre-dates the santoku. 5” Check Price: Japanese VG10 Core, 67-Layers Damascus: Lifetime warranty: Jump to Review #4. It's not a true single bevel kiritsuke, it's more of a K-tip gyuto and is double beveled. The only real difference is the k-tip and a slightly less curvy grind resulting in a lower tip. Finish is unbelievably good for the price. I assume Gyuto (kiritsuke) means a gyuto with a k-tip, which is still just a gyuto. proportions (length v height). likely the lightest and thinnest Tsunehisa Ginsan #3 Nashiji 210mm Kiritsuke $129 46x210 150g Hatsukokoro Irodori Aogami 2 Rainbow Gyuto 240mm (sakai style, so actually 225mm cutting edge). I suggest he gets the Gyuto 24 cm instead, but he’s hooked on the blade design. The profile varies depending on maker as well, but traditional single bevel kiritsuke are pretty flat where a bunka isn't always that flat. Get the k-tip gyuto if you like them. This hasn't happened to me in many years Nigara Hamono SG2 Migaki Tsuchime Kiritsuke Gyuto 240mm Does anyone have experience with Nigara Hamono knives? This Kiritsuke is beautiful and seems to have a good grind. you have to be more This is my first Kiritsuke. Yoshikane is a good choice. Hi, I am not sure what knife to get. Very good heat treat, (slight) convex grind, quite hefty, tip isn't particularly tapered so it only starts to be thin with the grind / bevel. I still think masashi is one of the most underrated blacksmiths, though. gg/HQruQj5 181K subscribers in the chefknives community. But I'm in love. A Kiritsuke is a single bevelled knife that's a combo of an usuba and a yanagiba. I never rock chop. its the hell to repair a broken tip of this . I just saw a single bevel 210 mm Gyuto, really beautiful knife (right handed) But, how useful is such a knife for general "Gyuto" tasks like chopping, dicing, slicing (including horizontal through onions), cutting meat, going through hard veggies, etc. a gyuto can perform different cutting techniques whereas a kiritsuke is most likely limited to push cutting due to its flatter profile. Now the BLAZEN RYU 210MM KIRITSUKE WA-GYUTO is a good looking knfe even though I'm not a fan of nashiji finishes Shibata Kotestu 240mm Kiritsuke - https: I'll use my gyuto. this assumes a k-tip gyuto v bunka comparison. If you already have a yanagiba and a santoku, a kiritsuke/k-tip would be a nice addition to your It is really difficult to see how you would deem this an upgrade compared to all of those other fine blades that you own. If you really want to speed up roll cutting, use one that is hollow ground so it separates more easily. We would like to show you a description here but the site won’t allow us. If you shop around the tojiros can still be found for a good price my 8 inch gyuto was 72usd. Biutiful gyuto knife made out of aoko super steel (blue steel)(64HRC) with a walnut handle. They are perfect for daily use, I got one as well (Sukenari 210mm sg2 kiritsuke) My other chef knifes have been gathering dust ever since. gg/HQruQj5 A kiritsuke-gyuto, k-tip gyuto or double bevel kiritsuke is mostly a gyuto with a reverse-tanto tip, that pointy tip. Mar 26, 2025 · Its balance and lighter weight reduce hand strain, even during long cooking sessions. get any higher or try to rock chop and that k-tip will dig into your cutting board. Kiritsuke gyuto 225mm, made from Apex Ultra, cladded with stainless steel and nickel. Toyama / Watanabe knives have very good reputation on kitchen knife forums. First, let’s compare the kiritsuke and the gyuto knives. It need not be 150 to 50 but I’d say 2/3 on the gyuto. Traditionally, Kiritsuke knives were always single-beveled and reserved for executive sushi chefs. felt heavier in my hand then expected (in a good way). Choosing between a kiritsuke and a gyuto knife comes down to understanding their differences in blade shape, bevel, purpose, and required skill level. Masashi Kokuen Kiritsuke Gyuto 240mm. Also classic shoutout to Ogata : doesn't have a longer kiritsuke but if you're fine without the defined K-tip oh my lord he does some very good knives. Hey, y'all. I've only used a 240mm kuroshu gyuto. An example (sold out though): That's the kiritsuke I recently bought and reviewed, incredible knife overall. I actually like these a lot since they relax the curve of a gyuto which makes them better for vegetables but less good for slicing. I feel like the more difficult maneuvers are more controlled, more precise. Some makers still make the classic kiritsuke profile, which is much flatter. The same can be said about a bunka, santoku, or even a nakiri. My Konosuke YS-M gyuto (made by Yoshikane) My Takada No Hamono Suiboku gyuto My Kagekiyo Ginsan convex grind gyuto (not the wide bevel version) My Toyama gyuto (I have thinned and altered the geometry to meet my personal preferences) Konosuke Fujiyama gyutos are also very highly rated and I think the Migoto line of knives look great. Like most knives, the gyuto has a point that meets towards the middle of the blade, whereas the kritisuke is much flatter across the bottom and front of the blade. Can someone confirm that the geometry/grind is good and even? I'm still learning how to identify a good grind. Outside of being stainless (about the same corrosion resistance for that matter with their high chromium content) and usually treated about the same hardness, they behave quite differently with a different grain and carbide composition. A 240 gyuto with belly and flat spots will be a little more versatile. My big brother wants the Miyabi Birchwood 24 cm Kiritsuke for his birthday. Who cares? You’re cooking at home. Blacksmith / Sharpener: Shosui Takeda Edge: 250mm Spine width at heel: 3mm Height at heel: 65mm Yoshikane SKD 240mm. 5-Inch Kiritsuke: Check Price: 110-layer They are relatively different steels. bunka are a stylized category of santoku (typically dependent on the flatter edge profile), so the ktip gyuto v bunka distinction is basically analogous to a typical gyuto v santoku distinction. 208g and actual length was 243mm. 240mm manaka gyuto, blue 2/iron. Mostly you see kiritsuke yanagiba. " See full list on knifebasics. rceu vydu yvdhav dpua rcaxmcj czbtf hqyzg ohbll lpwo jxqkbx
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