I have been playing with a Kiritsuke and I have my own opinion. Before I unleash my thoughts I was interested in the thoughts of others? If you have a Kiritsuke Knife I'd love to know what you love and/or hate about it?
Thanks in advance for your feedback!
True single bevel Kiritsuke, or the fashionable double bevel Kiritsuke? I've had both, but could not bond with the profile. One was 240mm, one was 270mm. I sold both for the reason mentioned. To me it's an awkward shape and being as flat as they are I find them to be dangerous when confused with a regular gyuto. probably had to do with my muscle memory - just my opinion.
The executive chef was kind enough to tutor me and let me try to use his kiritsuke. From my experience of trying it, it's a knife that requires a high skill level.
I'm normally use a Japanese style knife, so I push cut all the time. But the kiritsuke feels much harder to use as to the normal nakiri/utsuba(vegetables cutting) and I still find a nakiri more comfortable for cutting fish.
But the executive chef can use it very well. Probably from decades of using it in a professional kitchen.
You can say that the kiritsuke is a status knife, due to its difficulty of use and it's lineage from Japanese style katanas.
It sounds a little snarky to ask "True single bevel or the fashionable double bevel" but if "knife status" matters to you then by all means do as you please.
Personally I love the blade profile of a kiritsuke for it's versatility and ease of sharpening. Admittedly part of why I love the blade profile is that my wrist is fused and has zero flexion so a rock-chop is out of the question. A cutting edge that is almost perfectly flat seems to be perfect for my own needs and limitations. Although my knife is a "fashionable double bevel" it is a joy to use with the balance being just a little tip heavy, and at 240mm plenty of length without feeling unwieldy. I do have large hands and with a pinch-grip the knife feels like an extension of my body, effortlessly responding to my intentions. I really do love my knives
As soon as I find just the right single bevel kiritsuke I won't hesitate to add it to the collection. I can't help but feel I'm missing out on some performance with a double bevel, and of course the status(Rolls eyes).
I highly recommend trying out a quality kiritsuke but don't expect to do much rocking with it, especially if the tip is delicate. The tip on my kiritsuke has survived a few incidents that I thought should have broken it
but it has proven surprisingly durable for what it is.
I don't understand you're beef - old school Kiritsukes were single bevel right hand bias. That's the original geometry. Double bevel K's are fairly recent on the scene. Hey I didn't bond with mine, but if they work for you - peace on ya'. I'm a Hiromoto guy, I own three and always looking for more.