The Kiritsuke knife Australia might not be a staple in all western kitchens and restaurants, but these knives aren’t knives to sleep on. Foods from various cultures are becoming a globally shared experience and this means we will borrow one another’s preparing methods. We know how delectable Japanese food can be and as we adopt Japanese foods, we also adopt their ways of preparations and that is why the Kiritsuke kitchen knife is becoming very popular.
What are Kiritsuke knives?
This is one of the few multi-use Japanese knives out on the market right now. These knives can be used as a fish slicer or a vegetable knife. These are sword-like blades that have been single-bevel traditionally and used by professional chefs to maintain their high status.
However, recently some double-bevel Kiritsuke models have made their way onto the scene. They are called Kiritsuke Gyutos and offer the traditional Kiritsuke aesthetic appeal but with the added double-bevelled edge versatility. The Kiritsuke kitchen knife is often crafted out of Damascus steel or high-quality carbon. They feature razor-sharp edges which require regular sharpening. Kiritsuke knives are recognized by their straight blade with their sword-like tip.
Uses of the Kiritsuke kitchen knife
This knife has multiple functions. The knife was traditionally utilized for prepping Japanese cuisine. However, the Kiritsuke knife is a versatile knife that can do everything that western knives can do. The knife is straight, long, and has a very sharp blade that makes it an ideal tool for cutting herbs, slicing raw meat, slicing raw fish, and dicing vegetables.
This knife is a cross between the Yanagiba and the Usuba. Like the Usuba kitchen knife, the Kiritsuke kitchen knife features a very thin blade that is excellent at chopping vegetables into thin slices. Just like the Yanagiba, often used for slicing very thin slices of raw fish, the Kiritsuke kitchen knife is a precise instrument used for working with food preparation that needs exactness. The blade of the Kiritsuke kitchen knife features a ruthless sharp edge that one must use with skill. This is the main reason why the Kiritsuke kitchen knife is known as the master’s chef’s knife used mainly in professional kitchens.
With some practice and guidance, any chef can reap the benefits of a Japanese blade of this commendable quality. With some practice, the knife will feel as comfortable in your hand as your western style knife does. When you decide to buy a Kiritsuke kitchen knife for your kitchen, you will need to know how to utilize the knife.
Using the Kiritsuke kitchen knife
Because the Kiritsuke kitchen knife is very sharp, you should start with caution and take all the safety measures you would with any other type of chef’s knife. Here are some useful steps for using the Kiritsuke kitchen knife.
Use the pinch grip
A lot of people claim that this is the best grip for operating Kiritsuke knife Australia blades. When we talk about the pinch grip, we mean you hold the handle of the knife in your hand and put your index finger and thumb on the base. This grip adds more control to your slicing.
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GN Custom Knives has been a manufacturer of many types of knives, and swords from pocket knives.
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