Do Kirotsuke Gyuto's Just Look Cool?

The time into a knife is part of the pleasure so if you can take an $80 piece and make it amazing and how you like em it's all worth it

 

Yup, they just look cool. I think a regular gyuto can do pretty much the same job and be more versatile. That being said, I've become a bit of a knife nut and like to have knives with different profiles just for the heck of it.

Sometimes, the isn't much difference between a k-tip and a regular gyuto. For example, I have this Asai AS Kiritsuke, but it has so much belly and such a small k-tip, it feels like a regular gyuto. Frankly, I think the rather thick tip makes it less useful than a gyuto. Maybe gives it some more forward heft, though. And yeah, it looks cool.



More photos available here:
https://drive.google.com/folderview?id=0BxEKq9uJ-aX7Wk85MWgyRWRDbFE&usp=sharing

 

Speaking of k-tips, along with the Asai Kiritsuke I also purchased a Hakata. That tip is really something and I find it more useful than a regular santoku.

 

Kiristuke gyuto, pretty like a rhino. Kiristuke suji on the other hand ... yup!

 

I always wondered what the reason behind the kiritsuke tips were for...what purpose they served. I never really got an answer, and eventually I just figured they were a safer version for use in a production environment (or for a clumsy home user), similar to a santoku, but more useful. It always seemed to me, that if a chef preferred a flatter edge profile gyuto, it was an easy thing to make. The same for an edge profile with more belly, or any other edge profile (French, German, Japanese, etc). To me the pointiness of the tip isn't really relevant to the edge, lol.

 

Brad..... GREAT JOB on the Kiritsuke! Sucker really pops.

 

Thanks! Matt Stephens is the man behind it mostly. He is a master at his craft. I wish he would come join the party here on the fora!

 

Ditto!