New Knife - Aogami Super Steel Kiritsuke
Very excited to try out my new knife. I love Japanese Gyutos and wanted to try something similar. This is a double bevel (Western Version) Kiritsuke master chef knife.
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Usubas are dedicated vegetable knives while yanagibas are used to slice raw fish for sushi, as a consequence the kiritsuke is intended as a general purpose knife for use in preparing traditional Japanese cuisine. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The kiritsuke’s reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.
https://www.youtube.com/watch?v=T_c45LyaBF4
Kiritsuke knives are a hybrid design combining features of Japanese usubas and yanagibas. Usubas are dedicated vegetable knives while yanagibas are used to slice raw fish for sushi, as a consequence the kiritsuke is intended as a general purpose knife for use in preparing traditional Japanese cuisine. A number of makers now produce double bevel kiritsukes, often called kiritsuke gyutos, for western users who appreciate the striking aesthetics of the profile but need the added versatility of a double bevel grind. The kiritsuke’s reverse tanto profile makes the pointed tip very nimble but also delicate while the flat profile lends itself well to chopping and push cutting.
https://www.youtube.com/watch?v=T_c45LyaBF4
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