Looking to pick up Kiritsukes 210 or 240 mm

[Peggs]

Looking for recommendations on A Kiritsuke 210 or 240 mm

cook?

2)What kind of knife do you want? Kiritsuke

3) What size knife do you want?210 or 240

4)How much do you want to spend? 150-300

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction? Stainless or stainless clad over carbon

6)Do you prefer Western or Japanese handle? Japanese

7)What are your main knife/knives now?

8)Are your knife skills excellent, good, fair? Excellent

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter? All of the above

10)Do you know how to sharpen?yes

[trancher]

Hello, Peggs and Welcome to the forum.

Please fill this out for the best assistance possible on selecting a knife.

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1)Pro or home cook?

2)What kind of knife do you want? (Gyuto, Santoku, Petty, Paring, Sujihiki, etc.)

3) What size knife do you want?

4)How much do you want to spend?

5) Do you prefer all stainless, stainless clad over reactive carbon, or all reactive carbon construction?

6)Do you prefer Western or Japanese handle?

7)What are your main knife/knives now?

8)Are your knife skills excellent, good, fair?

9)What cutting techniques do you prefer? Are you a rocker, chopper or push/pull cutter?

10)Do you know how to sharpen?

Please also add any additional pertinent information that can help everyone with suggestions.

[Radar53]

Hi there peggs & welcome to our forum.

Can I suggest the following;
Yahiko Ginsan Nashiji Hand Engraved Kiritsuke 240mm ~ https://www.chefknivestogo.com/yaginahaenki.html

These are really good value knives (either 210 or 240), great value for money, well made & presented, great materials, take & hold a great edge, fully stainless (& ginsan is a very good knife steel), punch well above their price.

I have the 240 & enjoy using it on a regular basis. HTH

[trancher]

Hey again, Peggs.

Thanks for filling out the questionnaire. From your response, if you are very determined to do a significant amount of rocking over taller ingredients, a profile like these would work for you. Towards the tip the blades have more curvature and usually the tip itself is higher, increasing the height you can rock before the tip wants to dig itself into the cutting board.

TOJIRO REPPU Kiritsuke 210mm
These are on the shorter side at 45mm, so if you have really big hands, they may be too short. Thin, lasery and SG2 stainless steel. Edge retention should be excellent.

Kanehide PS60 Kiritsuke 240mm
Same qualities as above, with a little bit more blade height, and maybe a little less edge retention?

Kohetsu HAP40 Kiritsuke 240mm
And since you already know how to sharpen, and if you dig edge retention, with a little more time on the stones, this might be your baby. These are semi-stainless.

[billk1002]

Peggy’s,

https://www.chefknivestogo.com/tsaudagy24.html This is my favorite Kiritsute, all SS, thin behind the edge and very nice to look at, sorry it is not currently in stock.

https://www.chefknivestogo.com/yaginahaenki.html Another excellent choice, all SS with a beautiful nashiji finish, I truly enjoy sharpening G3.

https://www.chefknivestogo.com/kobl2nabu21.html Blue 2 clad in SS hefty work knife, much more robust spine still thin at the edge, my first K tip and still one of my favorites, unfortunately not in stock.

Have fun with your search!!

[Peggs]

Thanks for all the recommendations