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.
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.
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