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In Japan, the kitsune knife is the recognized symbol of culinary mastery. This knife is not only a favorite among professional chefs for its beautiful design, but it also boasts excellent functionality. The Kiritsuke knife is a tool, a chef's skillful and professional performance in Japanese cooking. Kiritsuke combines two Japanese knives, the Yanagi ba, and usuba. The Yanagiba is mainly used as a vegetable knife, whereas the Usuba is used to slice raw fish for sashimi.
Kiritsuke knife is a Japanese knife and it is an all-purpose slicing knife mostly used for vegetables as well as for slicing sashimi and sushi. It is a valuable tool for professional chefs because of its design, use, and cultural significance. This kind of knife can do wonders in cooking, assuming one has learned how to use it properly.
A Kiritsuke knife is used to cut fish, especially for sashimi. The long sharp blade cuts with great precision and the fish's texture and integrity are preserved. The only sharp point is that it ensures less tearing, crucial for delicious sashimi.
Sushi is a very precise process. Kiritsuke knife sharp tip chefs use to cut fish and vegetables into uniform sizes when making sushi rolls. Its versatility enables it to handle delicate and hard ingredients.
The Kiritsuke is designed to be a vegetable knife. Its flat edge is suitable for the up-and-down action required while chopping and slicing vegetables. Chefs are able to swiftly obtain uniform cuts, which is necessary to keep food accurate.
Filleting is done with a knife that can cut through meat and around bones with precision. Kiritsuke's long blade allows for continuous cuts throughout the fish's body, with the sharp tip being used for the initial cuts.
Although the Kiritsuke is usually used as a label of a chef's skill, it can be utilized for a variety of common kitchen activities. It lends itself to all sorts of tasks reserved for other knives. In the first place, it can perform jobs normally done by Yanagi ba and Cuba as well but it can also easily handle work usually performed by heavier-duty cleaver types – like chopping meat for grinding, chopping herbs, etc.
For a Kiritsuke knife to last for as long as you intend, care must be given in the way it is handled.
Here are some tips for keeping it up: