Both the Kiritsuke and Gyuto are Japanese multipurpose knives. While the Gyuto is the most popular, both knives are highly rated for their performance.
Which is the best choice for you if your goal is to buy a kitchen knife that will work well? Let’s look at each knife’s individual characteristics to answer that question. The strength and best uses of each knife will be identified.
Gyuto can be described as the Japanese equivalent of the Western chef’s knife. The western knife has a rounded belly design for Gyuto. It also has a pointed tip and flat spine, which give it a multipurpose edge.
The signature Wa handle of the Gyuto is different from the western chefs knife. The Gyuto’s blade is also thinner and more sharper, giving it an exceptional performance. The Gyuto knife is double-bevelled, meaning that both edges of the blade are razor-sharp.
The Kiritsuke is a combination of the Usuba as well as the Yanangiba knives . This combination allows the knife to be multifunctional. Kiritsuke’s flat profile blade measures 8 inches. It has a reverse tanto tip, which gives it a sword-like appearance.
The Kiritsuke knife single-beveled. Only one edge of the blade is angled to form razor-sharp edges. You can choose from three different shapes of Japanese wooded w/ handles: D, oval, or octagonal.
Gyuto vs. Kiritsuke
Let’s take a look at the differences in the Gyuto versus Kiritsuke knives. The comparison will be based on the features and functions of both knives.
Their design and shape are the most striking differences between the Gyutos and Kiritsuke. The Gyuto’s belly is rounded and the point at the blade’s middle has a point. The Kiritsuke has a straight spine and heel with a reversed tanto tip.
The Gyuto knife has a double bevel blade, while the Kirituske has a single-beveled blade. Kirituske retains the single-bevel style that is preferred by most Japanese chefs.
Precision cuts (tip work).
The Kiritsuke’s tango tips are more efficient than the Gyuto. The Kiritsuke’s angled tip allows for better control and clearance of the knife. You can also focus on the tip when sharpening the knife because of its shape.
The tip is able to cut through delicate ingredients more easily. The flat spine of your knife means that you don’t have to tip the knife upwards. The Gyuto can also do tip work. Because of the large belly, the tip must be tilted slightly.
A knife with a firm grip is important when you are chopping vegetables on a cutting board. The flat heel of the Gyuto knife provides the firm grip needed for rock chopping. You can also chop vegetables easily with the round curves.
The distance between your heel and the handle allows you enough space for your fingers. You don’t have to worry about damaging your knuckles when you tap the ingredients. The belly is the most important part of a rock chopping blade, as we’ve seen. The Kiritsuke is not suitable for chopping because it has a flat profile.
The Kiritsuke knife is more efficient than the Gyuto when it comes to cutting the slices. Because the Kiritsuke’s bottom profile is flat, you can use any portion of the blade to make clean cuts.
The middle of the blade is for Gyutos who use it to slicing tasks. If the Gyuto is skilled with the knife, and knows which section to use, he can also make clean slices.
Pull and push chopping motion
The flat Kiritsuke profile allows the blade contact with the board fully. It performs better than Gyuto knives in push cuts motion. You will also find modern Gyuto knives on the market with a flat profile. It is important to note that this knife is the original Gyuto knife.
The versatility and utility of knives
Let’s now look at how easy it is to use the knives. The Gyuto takes on the role of the Western chef’s knives, complete with double bevel. The knife is easy to use for all users. The knife’s round belly makes it easy for those with weak knife handling skills.
Kiritsuke’s design makes it ideal to use by users who have some knife skills. The knife has a single bevel, so it is ideal for use in specific situations like making sushi. The Kiritsuke can also be used hand-specifically because it has a single bevel. Most knives on the market favor right-handed users.
The use of the knife is the most important factor when choosing between the Gyuto or Kiritsuke. The versatility of the Gyuto knife makes it an attractive choice for multi-users.