Japanese knife for segmenting citrus?
-
- Posts: 87
- Joined: Sat Dec 30, 2017 12:53 pm
Japanese knife for segmenting citrus?
Probably my second most performed knife task is segmenting citrus fruit. I would think with their abundance of single bevel knives, perhaps the Japanese have some knife designed to make this as fast as possible?
-
- Posts: 662
- Joined: Sun Feb 09, 2020 11:47 pm
- Location: Los Angeles
- Has thanked: 369 times
- Been thanked: 444 times
Re: Japanese knife for segmenting citrus?
So citrus all day I'm thinking all stainless or relatively stainless. I have the Kurosaki bunka from this line (link below) and it's all crazy thin, precision (double bevel, no steer) and a brilliant tip. Hits citrus out of the park. HAP-40 steel, so semi-stainless.
Maybe consider a petty for your specific application, this or longer.
https://www.chefknivestogo.com/kuhape12.html
Of course you can do way cheaper but I would think stainless, very thin, and a precise tip. Size is a matter of some preference but I like a little length for leverage even for smaller product such as oranges. And grapefruits get pretty good size.
Maybe consider a petty for your specific application, this or longer.
https://www.chefknivestogo.com/kuhape12.html
Of course you can do way cheaper but I would think stainless, very thin, and a precise tip. Size is a matter of some preference but I like a little length for leverage even for smaller product such as oranges. And grapefruits get pretty good size.
David
-
- Posts: 236
- Joined: Fri Dec 06, 2019 1:12 pm
- Location: Seattle, WA, USA
- Has thanked: 615 times
- Been thanked: 117 times
Re: Japanese knife for segmenting citrus?
A petty 90-135 in a stainless or semi stainless would make sense to me. 80-90mm is good for mainly hand held and petty 120-135 for some board/in hand. A shorter height petty helps with maneuvering and tight spaces. Tip shape (curved upsweep or no curve) is beyond me but I’m sure folks can talk at length. VG10 isn’t the most loved steel but if doesn’t touch the board much it’s a good option. SG2, ginsan and SLD steel come to mind.
Longer
https://www.chefknivestogo.com/kohetsusld1.html
In hand work also just check the list of paring knives
https://www.chefknivestogo.com/yavgdawegy211.html
Longer
https://www.chefknivestogo.com/kohetsusld1.html
In hand work also just check the list of paring knives
https://www.chefknivestogo.com/yavgdawegy211.html