5. Go. IMO, "rocking santoku" is a made up name, and "kiritsuke" is often a loosely defined category. Last edited: Feb 3, 2013. You’ll see on Amazon in the USA alone there are over 1,000 reviews! A longer cousin to the honsuki, this knife is designed as a rock-chopping vegetable knife and fish slicing knife. The name relates to the versatility of this blade shape, for instance for vegetables, meat or fish. Hello there, Is there a difference between the Bunka and the Kiritsuke, or are those the same? Kiritsuke Double Bevel Edge (kiritsuke Gyuto) The lightweight, double bevel edged Kiritsuke might be compared to a combination of the Nakiri and the Sujihiki. 28 12 Joined Oct 27, 2016. It is a very different concept than a Gyuto. Another key difference between the Santoku and Chef’s Knife is the bevel. It started from meat handling. A kiritsuke SHAPED gyuto however, is far more similar in function to an actual gyuto, which I … <> Perhaps--perhaps not. 1 of 3 Go to page. Click image to see the Top Rated Kirisuke Knife on Amazon. it's really just a matter of preference. Gyuto vs Santoku, conclusions: Both Gyuto and Santoku are versatile Japanese kitchen knives. The kiritsuke is excellent for slicing fish and is traditionally used only by executive chefs, due to its status symbol and difficulty of use. It is a very versatile knife that can be used to perform many … Kiritsuke Knife. KIRITSUKE. Nakiri vs Kiritsuke $200 or less. "Kiritsuke is one gorgeous knife yet it takes some practice to be able to use it properly. Both Santoku knives and Kiritsukes are all-purpose Japanese knives with a few differences that make its blade better suited for specific tasks. A Santoku knife, as mentioned above, has a straight shape alongside the entirety of the blade with a slight curve towards the tip, and it can be … The absence of a tip on the Santoku knife means one can slice in a single downward cut. SANTOKU. Oct 27, 2016 #1 uneunsae. Thread in 'Cooking Knife Reviews' Thread starter Started by uneunsae, Start date Oct 27, 2016; 1; 2; 3; Next. Gyuto is a Japanese copy of western style Chef’s knives, originated in Germany or France. The tip of the so-called "rocking santoku" IMO is typically found on kiritsuke knives. Santoku was invented in Japan, based on another Japanese kitchen knife Nakiri. Many Santoku knives used by professional chefs are single bevel. i never use a pointer. Feb 3, … This blade shape is an all-rounder in Japanese cuisine and is widely used for the preparation of … so long as it works for you. Hello fellow chefs, I've been doing a lot of research and am looking to buy a j-knife. ... Kiritsuke literally means "slit open". While many chefs successfully employ the rocking method, the Santoku way is faster and more efficient. Kai Wasabi Black Santoku Knife, 6-1/2-Inch. I've never seen it on any other. Afaik the term never specifically included a Kiritsuke tip. Santoku is the best-selling shape of blade in Japan and translates as "Three Virtues". Kiritsuke Vs Bunka. Next Last. That's why it's known as the Japanese master chef's knife ... as seen in the how to use a japanese santoku video. Santoku Vs. Kiritsuke knife. They have a short height, around 2 inches. This is on the cheaper end of Kai’s range, and once again, it comes with a huge raving fan-base. With the butchering of all things Japanese it somehow came to mean Kiritsuke tipped santoku, though. ... Bunka is just another name for santoku. It started from vegetable handling. … It has a length of 10 to 12 inches with a single beveled edge. A kiritsuke is single bevel, and intended to combine an usuba, and yanigiba. An usuba, and yanigiba, conclusions: both gyuto and Santoku are versatile Japanese kitchen knives inches a... And am looking to buy a j-knife faster and more efficient both gyuto and Santoku are versatile kitchen. 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