Are you an uprising chef? Playing with flavor must be a regular deal for you. But what makes this game even stronger? Definitely, the kitchen equipment, the knife sets, to be more specific.
Chef knives always remain in the hierarchy while having the knife talk. While multiple brands are offering such knives, Japanese knives have exceeded many expectations. Although they promise quality and budget all in one, it is necessary to look at the facts on how Japanese knives are doing as compared to normal chef’s knives.
Take Kiritsuke, for example. The Kiritsuke knives are an amazing addition to the Japanese class of knives, with Nakiri and Gyuto. Let’s have a look at a Kiritsuke vs Chef knife debate to qualify one for the better.
Knowing what you are getting your hands on before purchasing them is compulsory. A good introduction to anything may make things easier to the comparison. Keeping that in mind, here is some insight about the Kiritsuke and chef knife.
|Particular||Kiritsuke Knife||Chef Knife|
|Typical use||Multifunctional (cutting, chopping, slicing, etc.)||Multifunctional (but mainly slicing)|
|Pattern||Light weight with an angle tip||Heavy weight with a pointy tip|
|Blade curve||Flatter profile||It can be both flat or curved|
|Common blade length||9-12-inches||6-8-inches|
|Maneuverability||More maneuverable||Less maneuverable|
|Force tolerance||Not up for force tolerance||Can be better tolerated|
Kiritsuke knife review
Kiritsuke is a hybrid Japanese chef knife that has incorporated the shape and function of usuba, gyuto, and yanagiba. People often mistake it for gyuto but many visible differences make kiritsuke stand out.
Usubas and yanagibas are great for slicing vegetables and fishes, respectively. Kiritsuke has the amalgamation of both of these functions. It has the shape of usuba but it is longer than yanagiba in size. The main difference between a kiritsuke and gyuto is kiritsukes have a flatter bladder with an angler tip.
It comes with a handle and a blade, just like any other knife. There are two basic types of kiritsukes-single beveled and double beveled. Since the single beveled ones need more delicacy to use, it is forbidden in Japan to sell to just anyone. The double-beveled ones are easier to use, yet it is not recommended to be handled by just a beginner.
These knives are great for precise cutting. Kiritsukes can cut through fishes very promptly with the sharp blades. The angled tip assists with up and down chopping on the finest vegetables. It is the type of knife that can pass as the best chef knife in the world.
Top 4 Best Seller Kiritsuke Knife
Chef knife review
A regular chef knife is high quality from every aspect. Cutting, chopping, slicing, regardless of hot or cold food, a chef’s knife has to cover everything. These knives generally have a triple-riveted handle with a full tang blade.
The handle and the blade can be of any material. Most of the handles are either rubber, carbon fiber or wood made. The best blades are made of iron, stainless steel, or high carbon stainless steel. The maintenance goes easier from iron to high carbon stainless steel. The high carbon stainless steels are also free of corrosion and rust.
The best chef knife has a curved profile to support rock chopping. There are some flattened bladed knives as well. They are mostly pointy ended, unlike Kiritsuke. According to forgery, these knives can hold beautiful Damascus to some degree.
A chef knife is an ultimate ornament for a chef. They come in beautiful packages that protect the blade delicately. The sharp knives can cut through even the heaviest chunk of meat. The pointy end looks up for the fine and precise cut.
The handle material is manufactured based on the chef’s comfort. It depends a lot on the handle how it will be used when cutting with sweaty hands or on moist foods. The full tang adds more to the strength of the knife.
Top 4 Best Seller Chef Knife
Kiritsuke vs Chef knife
Here is explains the peak difference and similarities between Kiritsuke knife vs Chef knife
Both kiritsuke and chef’s knives are multifunctional knives. These are not built to be used by regular home cooks. Both of these are manufactured and furnished in a way that can be only handled by a well-trained chef. This gives away signals about how intricately its function can get.
A chef’s knife is built to go through any type of cutting, slicing, chopping, etc. From finely chopping vegetables to precisely cutting meats and fishes, chef’s knives are a must. These will not slip off from hands while using. Also, you may not have to lift your hands much with every stroke.
A kiritsuke also does all the things mentioned above but they are explicitly better for fish slicing. As we all know, Japan has great popularity with its authentic sushi. Most Japanese knives are made keeping it in mind that the knife may have to go through a sushi cutting at least once in its life. Kiritsukes are no exception in this regard.
Above all, both of them are professional chef knives.
The main pattern difference between kiritsuke with most other chef’s knives is on the tip. Kiritsuke has an angled tip whereas chef knives have pointy tips. The rest of the structures are pretty much similar from length to heaviness. A chef’s knife is stiffer and heavier than a kiritsuke.
Each of the knives comes with a handle and a blade. The kiritsukes have full tang blades but the regular chef’s knife often varies from full tang to half tang. As a result, the kiritsukes are more prone to have higher strength than the chef’s knife. Since kiritsuke is a Japanese product, it can be furnished with beautiful Damascus.
Kiritsukes are either single beveled or double beveled. A regular chef’s knife is almost always single beveled from the side. Other than the rest of the features, the tip of the blades makes a huge difference in the case of both knives.
Due to the lightweight of kiritsukes, they can cause accidents very easily by slipping off from hands. That is also the reason why it is suggested to be used by a well-maintained chef.
Apart from the tip, it is another criterion where the kiritsuke stands out from the chef’s knife. A kiritsuke has a flatter profile from the side than a chef’s knife. The straight blade is what adds to the precision of cutting even the smallest slices.
There are two types of chopping- rock chopping, push and pull chopping. The straight figure of the kiritsuke blades helps with the push and pull chopping where you may not have to tilt your shoulder much.
On the other hand, the chef’s knife can be straight or curved. The straight blades do the same job as kiritsuke but the curved blades have a slightly different job to take care of. The later ones are good at rock chopping vegetables.
But as a whole, the flat blades are more up to mark and correct when slicing. While chopping various food materials, knives tend to get stuck on the board. This type of structure prevents such occurrence. So, kiritsuke definitely wins this section.
Common blade length:
Kiritsukes have longer blades than the average chef’s knife. A kiritsuke knife can range between 8-12 inches whereas a chef’s knife can start from 6-inch to 12-inch. Many people often think that this shorter size may be problematic while working but it is not the case.
While the large bladed kiritsuke is clear-cut for slicing down fishes and meats, to handle smaller food portions a short chef’s knife is a must-have. When you are a chef, designing various food shapes may be part of the creativity. Anyone can cut a portion of food but not everyone can insert their creativity into it.
Chef’s knives play a big role in this regard. From the smallest cube to the bigger ones, chef’s knives are always there to save the day. If you start working with a small bladed knife, you can surely work your way higher.
Kiritsukes are more maneuverable than chef knives due to their weight and blade length. This fine piece of the knife can be handled even in a fraction of a second. Japan is well-known for its ninja techniques and they tend to leave a little bit of essence in everything they produce.
A kiritsuke is also well-endowed for such techniques. These are engineered in a way that incorporates easy handling with super-fast function. With a kiritsuke in hand, the foods on the copping board may get cut faster than you can imagine. There is a reason only the head chefs are awarded such knives when they higher up the rank.
However, a chef’s knife is no less. Although they are a little less maneuverable when it comes to comparison with kiritsuke, they are more stable. Kiritsukes need a lot of caution to handle due to its fast-cutting action.
But the chef’s knives are a bit heavy to move. So, they do not come with the tag of slipping away. So, if you want a faster cut, you may choose kiritsuke. But if you are looking for some slow-paced stability, a chef knife may be the best choice.
Chef’s knife can tolerate more force than kiritsuke. It can be better understood from the functional point of view of the knives. Kiritsukes are delicate knives that are made to go through fine chopping and slicing. Just like the popularity of sushi mentioned before, the Japanese manufacture their knives to tolerate only the pressure needed for such food items.
On the contrary, the chef knife is sturdily built to go through all types of force. From the chopping heavy weighted vegetables to turkey, these knives can take it all in. The length and the curvature of the knives also add some sparkle to it.
The building particles have some contribution to the pressure enduring capability as well.
Kiritsuke knives are more budget-friendly than a chef’s knife. The starting price can go from $200 to $500. On the other hand, the chef knives can start from 199$ and range up to 1000$. It is kind of surprising since kiritsukes come with a lot of extra features than a chef knife.
But the price category is distributed mainly because of the versatility. A chef’s knife has more versatility than a kiritsuke. As a result, you can have a chef knife set ruling alone the kitchen but you cannot go only with a kiritsuke.
Although kiritsukes are given only to the head chefs in Japan and they are the best type of chef’s knife there, in the western world, you will still be needing a regular chef’s knife even after a kiritsuke hanging on the kitchen counter.
Putting your money on the best knife set may be tricky. The market is currently full of all types of knives, from German to Japanese steel. Globalization has a greater impact on these businesses than any other.
Since there is very little difference between kiritsuke and chef’s knife, the Kiritsuke vs. Chef knife can be a never-ending debate. I have seen people both of them simultaneously and individually, all at once. There were times when these were visualized side by side in the country’s best chefs’ kitchens.
The purpose of this article was to provide your inner chef with the highest bit of details about both of them. Hopefully, you will be having a clearer idea next time you are out shopping.