Japanese knife for segmenting citrus?

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marlinspike
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Japanese knife for segmenting citrus?

Post by marlinspike »

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?
d_rap
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Re: Japanese knife for segmenting citrus?

Post by d_rap »

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.
David
gladius
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Re: Japanese knife for segmenting citrus?

Post by gladius »

I find the Kanehide TK Semi Stainless Petty 150mm “supreme” ;)
Miles
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Re: Japanese knife for segmenting citrus?

Post by Miles »

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
cliff
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Re: Japanese knife for segmenting citrus?

Post by cliff »

I have Ashi stainless petties in 150 and 210. I don't know of a stainless single-bevel in that size
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