BUY A KIRITSUKE KNIFE
Whether you're an amateur or professional chef, there comes a time when upgrading to a new kiritsuke knife becomes essential. Dealing with old and dull knives can be frustrating, prompting the desire to reward yourself with a new tool. In this article, we aim to provide you with tips on purchasing a kiritsuke knife to ensure you make the best possible decision.
WHAT ARE KIRITSUKE KNIVES USED FOR?
The kiritsuke knife is a versatile tool in Japanese cuisine, known for its angled tip that combines the features of both a slicer and a chef's knife. This hybrid design allows for excellent precision in tasks such as slicing fish for sashimi and chopping vegetables. Its unique shape and sharp edge make it a standout knife that can handle multiple culinary challenges.
If you're considering expanding your knife collection, exploring our kiritsuke knife options could be an excellent start.
BUYING A DAMASCUS KIRITSUKE KNIFE
Like chef's knives, the steel of a kiritsuke knife can be folded either singly or multiple times. Damascus steel, known for its strength and distinctive pattern, is often used in high-end kiritsuke knives. These knives are generally more expensive than those made from monosteel due to their complex manufacturing process. However, the investment is worthwhile as the unique appearance and exceptional sharpness appeal to both hobbyists and professional chefs alike. We exclusively offer kiritsuke knives made of Damascus steel, though high-quality monosteel options are also available.
SPOILT FOR CHOICE: KIRITSUKE KNIFE OR GYUTO CHEF KNIFE?
Customers often wonder whether to choose a kiritsuke knife or a gyuto chef knife. Both knives are used in Japanese cuisine with some overlap in functionality. The gyuto chef knife, similar to the Western chef's knife, is designed for more versatile kitchen tasks, while the kiritsuke is ideal for those who prefer a knife that excels in slicing and precise cuts. The choice depends on personal preferences and specific kitchen tasks, but for many, the kiritsuke knife is a compelling choice due to its unique capabilities.
CARE FOR KIRITSUKE KNIVES PROPERLY
Caring for kiritsuke knives follows the same essential steps as caring for other high-quality knives:
HOW TO CLEAN A KIRITSUKE KNIFE IN 2 STEPS:
- Wash: Use a drop of mild soap for raw meat or fish; otherwise, plain water is sufficient.
- Dry: To prevent rust and inhibit bacterial growth.
Sharpening:
Sharpening a kiritsuke knife requires attention to the blade's unique angle. We recommend using a honing rod or water grinding stone, focusing on maintaining the blade's original angle. Practicing on less expensive knives first can help you perfect your technique before moving on to high-quality blades.
Storage:
Proper storage is crucial to preserve your kiritsuke knife's sharpness and longevity. A knife block or magnetic strip offers optimal conditions for keeping your knife in prime condition.
WHAT MAKES NAKAMA KIRITSUKE KNIVES SPECIAL?
Nakama kiritsuke knives are not only exceptionally durable tools that enhance your culinary experience but also elevate your kitchen's aesthetics. For an added personal touch, we offer engraving options, making our kiritsuke knives an ideal gift. Order your own Nakama kiritsuke knife online today.
