Knife Knowledge/Knife Basics: Kiritsuke Knives
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- Опубліковано 22 лип 2021
- On today's episode, we explore this unique knife shape. The Kirisuke is a version of a standard chef knife/Gyuto. It comes in a variety of sizes as well as a single bevel and double bevel. It is used in the same way as a chef knife. The single bevel knife has to be sharpened in a unique way. It also takes some good technique to work with the single bevel knife. This is acquired over time. We give a demonstration of what can go wrong. They are very beautiful and listed below are the different makers of the ones you see in video. Don't confuse this knife with the bunka. Typically the bunka, comes in a double bevel and is around 190 mm down to about 150 mm. The Kirisuke also comes in a variety of steels as well as finishes. Thank you for joining us while we explore this knife shape.
This is not a sponsored video. Some of the links below yield a commission through affiliate links.
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Very well done and informative video. The only thing l would have added for a basic description of the more traditional single bevel kiritsuke would be to point out that the shape is kind of a hybrid between an usuba and yanagiba. So you get the fairly flat and somewhat tall heel section which can be used for traditional Japanese vegetable cutting techniques, and then the long and somewhat more narrow middle to tip section with its slight belly which is excellent for slicing fish for sushi or sashimi. And fwiw, l find the k-tip helps me visually when trying to do fine tip work on onions or shallots, etc. I can really see and feel where the very tip is tracking.
Having now done significant prep work with both a single and double bevel kiritsuke, l will agree with you that the double bevel version is going to be more versatile for those of us used to western style blades. That said, my Masamoto single bevel tracks amazingly straight through most foods. It was quite a surprise to use as l expected much more bias.
Well done, keep up the good work!
Thank you! I do agree that there could be a little bit more detail on some of this information. I think we were in a little bit of a pinch to get this video out. I’ll try to not do such a hurry to product. I will pin your information to the top so people can read it. I appreciate you being there and helping. I enjoy watching your videos especially the polishing of the Deba.
Also, most Japanese cooking knives are available in single-bevel (right-handed or left-handed) and double-bevel. Important: if you are left-handed (for example) and want a single-bevel experience, make sure you find a left-handed single-bevel version of the knife you want. It will have the bevel on the left side, and the flat side on the right. Otherwise, I find the double-bevel works good for me, and my friends and family can also use them - regardless of being right/left-handed.
Good to know!. I didn't know that every single knife came in single bevel options.
Fun fact about the hollow ground side on single bevels is that Japanese woodworking chisels and plane blades have a hollow grind on the back in order to make flattening it easier. Sometimes they have multiple hollow ground flutes. I like kiritsuke’s very much as I find them to be a good all rounder and are almost nakiri flat in the belly. This makes them good at slicing proteins as well as veggies. Mine’s a 240 which makes sharpening a bit harder. I divide the blade in 3 sections and work each separately.
As always, I see you here and I think you for your support. I’m always thankful for these extra tips. I’m hoping the readers will get any information from you that I do not provide. I do apologize that this video might be a little bit hurried due to the fact that I wanted to put this Contin out and I was pressed for time. I will try not to make that mistake again and maybe one day we shoot this video. I’m glad to have these facts to fall back on and hope to use them in the future. I will be doing another video I actually compare this to the chef knife and I will be able to use these facts. Thank you
Many thanks. I hope your channel succeeds and you have success. I think you can use most of this and redo and edit what you’re not happy with.
I work in a restaurant I have a kiritsuke knife with a hammered steel blade with a slight belly, probably one of the best knives I've ever owned, didn't know it was intended as single bevel though and reground it into the typical double bevel lol
There are just some people out there who were doing them 50-50. They're just coming that way.
@@nadm I cut my thumb while cleaning my kritsuke knife today, seems it doesn't like me talking about it lol
@@jeremybenoit759 😂
You got beautiful Knives there!! Thank you
You are very kind. You and I both appreciate them. We’re learning together. God bless
How long have you been collecting knives? I wonder if a video detailing how you got into knife collecting would be a hit.
How long have you been collecting? I wonder if a video explaining what got you into knive🎉s would be a hit?
Great video very solid information about such a great style of knife. I'm almost ready to buy myself one of these. I heard in another video that over in Japan when it comes to restaurants by tradition it's ONLY the executive chef that will have the Kiritsuke. another tradition i've heard is in Japan you never give your knife to someone else to sharpen for you, you always do it yourself and you use a proper whetstone for sharpening.
Never heard about someone else sharpening it for you. Most chefs are able to keep their knives sharp for themselves. That’s interesting that you heard that. But yes, I have heard that certain knives are made for the top chef.
I'm dizzy from all the zooming, but I appreciate the info.
Lol, I'm sorry my friend. We have grown a lot better since this video. Hopefully you've enjoyed some of the newer ones. I apologize that we were still learning. I need to apologize for taking so long. I've had a surgery on my knee and some other things going on. We've had the court case for my car accident. We had to deal with that as well. We've also had some other major things happening personally. Deaths in the family and lots of arrangements to be made. Also, I'll let you know that I will be having another major surgery in June and will not be making it to the Blade show. I will be out of work for two weeks because I'm having all the extra skin cut off of my body. We do apologize for an interruption of videos if it were to happen. Will try to shoot some head for you guys so we can fill the space. That being said, thank you for checking out the show. Thank you for your support and your comment.
Worth noting is that there are a few sub divisions of kiritsuke aside from single/double bevel. One of the more common ones being kiritsuke yanagiba, which the one on the far left would be. Rather than being like gyuto with modified tip, they're more like yanagiba with the modified tip; straighter, more slender, and always single beveled. They are mainly supposed to be used for sashimi as a yanagiba, not general prep purposes. But that's up to the owner I guess!
I agree that that would've been a sub note. It would've been good to point out that you can add that type of tip to many other types of knives. Believe it or not, the knife you were referring to could be used as you said. That particular one is not listed as the Yanagiba. I went on several websites to check because it wasn't listed as such. It turns out that there is a 1 mm difference by that company to which they referred to it as a yanagiba or a Kiritsuke. I was equally perplexed by the whole thing. I didn't know if I had the right knife. It was pointed out by the company. They do not make their Kiritsuke very tall, apparently! But it would've been a good note to have added
@@nadm Kiritsuke debas look super cool. But are about as useful as, a deba. 🙂
That is strange about Kitaoka kiritsukes... maybe he designs them to be either. I have one sold by Japanny and it looks just like yours. It seems Japanny has them all specified as yanagiba, while CKTG does not. Though they all appear to be interchangeable. As far as K-yanagiba go, Kitaokas do seem to have taller blades than the standard, yet at the same time less tall than standard general kiritsuke. 🤷♂️
Thanks for the splendid video. Learning how to use single bevel knives has a very steep learning curve. They're asymmetrical and are therefore unstable. They will pull into the product you're cutting. To get a straight cut, you must gentle twist the blade away from the product you're cutting. It's like you're shaving the product. The technique is very subtle and takes a long time to master. Once you're comfortable with the blade's geometry, you'll find your end product is super refined. It's also really important that the users of traditional Japanese single bevel knives, are proficient at sharpening them. Without this skill, you'll end up getting frustrated really quickly.
I definitely need some practice. It's not my go to knife but now that you brought it up I'll have to grab one and try to use it more and get my practice better
I just bought a Muneishi Kirisuki with Damascus cladding and a Blue#2 core. It's a 240 length.
That is a gorgeous knife and an amazing find. Enjoy. I like that length!
@@nadm the knife arrives tomorrow. Seller was in California
Nice video. Great examples but my biggest question is more Bunka vs Kiritsuke?
That video is coming up
Essentially a petty size kiritsuke but same width.
I got a double sided kiritsukie
Also I just got a deba.
About to get a gyuto and another kiri
You are on your way my friend! Enjoy that nice collection. Down the rabbit hole you go! Welcome.
how do you get that mirror finish on it?
That has been the subject of mini discussions and knife forums. Obviously you could use a very fine grit stone to polish. You could use diamond lapping film. You can use finger stones. You can sand blast. Everyone does it differently
I produce the mirror finish on my knives by using a 8K grit polishing stone. My favourite is the Naniwa 8K Super Stone. It takes a bit of practice to get used it. Slow and steady is the name of the game. It does produce a mirror finish on your knives, so it's worth the effort. You'll definitely need a flattening stone and a cleaning stone with the Naniwa 8K Super Stone.
Some constructive advice:
1) When you have a new camera person, make some test videos or look at the raw footage before uploading. The zooming in and out at the end was making me physically feel bad.
2) you had some beautiful knives. It would be nice to get some more information about them: blacksmith, steel type, Rockwell hardness, handle etc.
3) A little discussion on the single bevel Kiritsuke vs the double bevel Kiritsuke.
4) cutting demos of more textures: fruit, vegetables, meat, fish etc.
In my opinion you have so much potential. You just need to up the level a bit.
I can see you are passionate about Japanese knives and I want to see more of your videos.
Thank you. Unfortunately, we were in a pinch. We needed a video for the week and we had planned this. My 13-year-old daughter is visiting for the summer. My wife was unable to help us on this day. I agree with everything you said. Sometimes, it seems as some of the research gets left out and the day or presentation or something happens. I thought I did enough of a presentation on cutting so I’m sorry you felt that was lacking. I needed some bigger food to be able to show how much of a curve there is. That particular knife I had a little flatter of a hollow grind. I wish I could’ve over exaggerated it a little bit. Your information was taken in. We will work on this in the future when we do head-to-head material. At some point maybe I can re-shoot this video.
Is that a Hideo Kitaoka 270 shirogami?
Yes it is!!
Kitaoka Damascus W#1 Kiritsuke 270mm
@@nadm beautiful knife. How does it perform?
I love my food to be as bevelled as possible. And while you're at it, put some ketchup on those bevelled chips.
😂
BUNKA!
I love Bunka!
I think the "u" is silent. I hear it pronounced as ki-RIT-ske
I normally say it so damn fast, I think I’d say it that way anyway.
Hearing it pronounced incorrectly is kinda annoying..Esp when it's a knife video..
Like watching a video of some making ceviche and pronouncing it sue-vee-chee the entire time...
Come on..
TSU in the Japanese language has a very pronounced sound in which the U is pronounced. When studying the Japanese language then you'll know that this is a common sound in the language. It is used a lot and when I studied Japanese then I was made to understand that these three letters in combination make a specific sound. The US is normally heard. If someone is not saying it, then there can be used slang in the language. It is traditional in the Japanese language to pronounce the U in this three letter combination
@@justinherer2410 ua-cam.com/video/2mA_rcuyNns/v-deo.html
The u is silent
So when I study conversational Japanese, the "tsu" sound is made with the U barely pronounced. It's sad very quickly, but it is present. It is a very common sound and most of Japanese words. There are mini videos on UA-cam, which teach you how to speak Japanese language as well. When I studied the eight different martial arts, most of them being Japanese, the specific sound I mentioned is set with the U sound but it is very brief. There are people who do skip over it, but that doesn't necessarily make it correct. I can be there dialect.
Kiritsukie is for soushi
Holla!
Lower the gain on that mic ;)
I can do that post production, but these microphones are not very expensive. They're for the lapel. This is a much older video so we have change that microphone to a different one. That's a little better. I apologize that it's bothering you. We don't have the money to add more expensive microphones right now. We're also working out of our house instead of a studio. But things have changed a lot since that particular video.
@@nadm don’t apologize! You’re making nice videos for which I’m grateful.
Maybe try to put out the mic further away? I think that even with the cheap mic you can hit the correct level of gains.
Good luck!
kiritsuke isnt a western invension. Gyuto is a western invention, japan didnt eat much beef before the west brought the culture of eating beef and they now needed a knife for it, hence the gyuto, aka cowsword.
I understand that. Kevin Kent, from knife Wear was on the show. He explained that the Kiritstuke was an invention in Japan most recently. People liked the K tip shape. It was not something found in Japanese kitchen. As collectors started getting into knives then it became a shape that was made for people to purchase. Different chefs in Japan started becoming more proficient with the single bevel version of it. You were considered to have a great skill if he could use it. The knife was invented out of the demand for collectors. It was not part of the traditional knives.
Are you seriously using your Japanese knives on a plastic cutting board?? That's a NO NO!!!
Apparently, you have not watched my video on cutting boards. All of those cutting boards are synthetic rubber. They are out of hand. They are considered the actual bass boards to retain the edge of the knife. You should definitely watch the video on synthetic rubber cutting boards. They have been around for a couple of years now and they are the most sought after cutting boards for retaining the edge of a knife. I do not use plastic cutting boards in our home.
@@nadm
Do whatever you want, just don't let my Japanese knives cut on plastic boards.
I can only assume there's a vast difference between plastic and synthetic rubber.
@@LarsBreuning there is a vast difference. All of Japan is using synthetic cutting boards. All the best chefs and sushi restaurants and everyone are using synthetic. They are hypoallergenic and bacteria free. They absorb cuts and self healing. They’re not good for cutting styles of rocking in Shopping. They’re only for slicing. You’ll find there a little grippy. They do not retain bacteria. They’re easy to clean. Only the. Hasegawa cutting board can be put in the dishwasher because it has a wooden core on the inside. They were developed in Japan a while ago. Korin Knives are big sellers of the cutting board. I am not the only UA-cam channel that features them. If you’re into slicing and you want your edges to last along time, then this is the cutting board for you. If you’re into chopping and rocking motion, then you should stick with your edge grain or end grain wood cutting boards.
@@nadm
When I was in Japan in 2019, I honestly didn't see a single chef use anything but end-grain boards.
As I understand it, In Japanese......"suke" is pronounced....."Skay." So the knife would be pronounced.....Kirit-Skay.....without the hyphen, of course.
I have all Miyabi Birchwood knives which incluldes a 9.5" Kiritsuke and it's a lovely knife for pretty much everything the Gyuto is good for. I use it to slice whole pork loin's into chops and for breaking down whole pork shoulders {after deboning} into steaks or country ribs. It's an excellent meat slicing knife with that long, flatter edge if you don't already have a Sujihiki or Yanagiba, which I do. If you have a good Gyuto and a good Sujihiki you can do without a Kiritsuke. A Gyuto, Sukihihi, Boning, serrated Bread knife and a Petty or Paring knife are all you need in a complete, do everything set. Having a Santoku and a Kiritsuke, too, is just a bonus. Nice to have if you collect, which I do, but they are otherwise redundant if you have all the main ones.
Nice knives you got there. I love collecting Japanese knives too. They are works of art.