Everything You Need To Know About A Kiritsuke Knife

The kiritsuke knife in Australia is a traditional style Japanese knife. The knife measures about 240mm-330mm in length. 270mm is the most recommended length for most people. This knife can be used for fish, chicken, vegetables and herbs. It is one of the few traditionally multi-purpose Japanese knives available on the market. It is a hybrid between the Usuba and the Yanagiba. This knife is versatile and features a long blade and a straight cutting edge. As we already know, a long blade is a feature of a Yanagiba knife while a straight cutting edge is a feature of an usuba.

This means that the kiritsuke knife is a hybrid design that has dual personalities. The knife can be used like a Yanagiba for slicing raw fish and an Usuba for cutting fresh vegetables. The kiritsuke knife has a long and flat blade. It also has a straight edge. Just like most traditional Japanese kitchen knives, the kiritsuke knife is a single bevel knife. This means that the blade is ground on one side to form a razor-sharp edge. We also have double bevel designs of these knives that refers to a variation of Gyuto knife that has a kiritsuke style edge.

Because the kiritsuke knife is a combination of both Yanagiba and usuba knives that are developed for different tasks, you need considerable skills to master the use of this knife with its considerable height, length and weight. This means that the single bevel kiritsuke knife is traditionally reserved for use by professional chefs. It is regarded as a symbol of status although anyone can buy kiritsuke knife.

Uses of the kiritsuke knife

The kiritsuke knife can be used for slicing fish and cutting vegetables just like the Yanagiba and usuba. The knife can also be used to slice proteins in thin slices or portion boneless proteins. However, this knife is not a substitute for the Gyuto or chef’s knife and shouldn’t be used like one.

The sword shape of this knife comes with a straighter edge than that of a Yanagiba knife for cutting vegetables. The kiritsuke knife has a flat and long blade that is great for chopping vegetables especially large vegetables. However, it is important to note that the straight edge does not allow for rock-chopping techniques that a lot of western cooks prefer. Rather the kiritsuke knife requires a pull-cut steady motion for slicing fish and a push-cut motion for chopping vegetables.

Features

The single bevel kiritsuke kitchen knife is versatile. It can be used to do tasks usually done by the usuba knife and the Yanagiba knife namely for cutting thin slices of vegetables and slicing raw fish. The knife comes in a variety of blade lengths. It is long enough to do long drawing cuts when slicing raw fish. The kiritsuke knife is traditionally taller compared to the Yanagiba knife so if you get a knife with a long blade and an angled tip then it is most probably not a standard kiritsuke knife but is a kensaki Yanagiba which is also known as the kiritsuke yanagiba.

Shape

Kiritsuke knives assume a shape like that of a sword with a flat and long blade. The knife has a straight edge. The edge of the blade is usually straighter compared to a yanagiba knife and the length of the blade is usually longer than an Usuba knife.

The heel section of kiritsuke knife Australia is flat and can be used the same way you would use an usuba. The kiritsuke knife has a flat profile that works best with a push technique and is great for cutting thin slices of vegetables.

Leave a Reply

Your email address will not be published. Required fields are marked *

Do NOT follow this link or you will be banned from the site!