Kitchen Cutlery (Pictures)

[Khromo]

I am a long time santoku fan, who has recently become interested in bunka and kiritsuke knives. Are they improvements on the santoku and gyuto respectively?

Here is a Shibata K-tip utility knife. The clad SG2 blade is 150 mm. long. It weighs 80 grams. Rounded spine, lightweight Jarrah handle with a pakkawood ferrule, clean joint. Understated and very versatile. If you are grabbing one knife to take to that deserted tropical island, and you are not cooking for more than two,...

 

[RPZIP]

Nice. I did opt for a kiritsuke over a gyuto, and am looking at aquiring a bunka. Probably more significant than the tip profile is the sharpened blade edge - flat, very curved or in between.

 

[Khromo]

Nice. I did opt for a kiritsuke over a gyuto, and am looking at aquiring a bunka. Probably more significant than the tip profile is the sharpened blade edge - flat, very curved or in between.

In-between for me, RPZIP. The more curved blades seem best for folks who work a lot faster than me! Straight edges have their place, but more in specialized blades for purposes that I don't encounter as much. Gently curved blades get great results for me, until we get down to pettys and paring knives.

The reason I am starting to favor the bunka over the santoku is just the K-tip, as the rest of the comparison is a wash. I am starting to think the kiritsuke might be a good choice over the gyuto because the wide blade can do things that the tapered gyuto doesn't do as well, while the all-important cutting edges are pretty much the same.

 

[RPZIP]

I am very much in agreement with you on that.

 

[Mitchell Knives]

I typically prefer a bunka over a santoku. The finer point makes it more versatile in my opinion.

 

[RPZIP]

I don't yet have a bunka, but based on a kiritsuke I agree.

 

[RPZIP]

Was out fishing on the Bay and caught this one. Not new but quite clean. Very dull but some quick work with a Sharpal gave it my ideal paring edge. Should be good for garlic, coring etc.



And my Chicago Cutlery 3.5" parer along with a new old stock set, the set so far unused. Delighted that all are made in the USA.

 

[Khromo]

My wife was going to destroy my fine Japanese kitchen knives, so I assembled these brutes for her use. The Miyabi Koh's are AEB-L, and the Burgvogels are made of whatever tough stainless they were using prior to unification! Sharpened at 14 degrees per side to 3K. As I keep the knives screaming sharp, there is no need for a serrated bread knife. No need.

The paring knives need to have full sized handles, and since they get so much use we need more than one. Miyabi, F. Dick, and a Japanese Iseya with Damascus VG-10 and micarta.

 

[VCM3]

Sanelli " Japanese " knife ,love it !

 

[RPZIP]

Four Chicago Cutlery USA made 3.5" parers now. Great knives and I can sharpen the hell out of them as needed - four of them should last me the rest of my life.



Now if I can just find a few more of the #502s