Koi Knives

Kiritsuke knife in Australia is gaining popularity among professional chefs. Today we will tell you more about these knives and you will learn that you don’t need to be a professional chef to use Japanese knives. Kiritsuke single bevel edge This is a versatile knife that can be used to do different types of tasks usually done by the Usuba and Yanagiba. The heel part of the Kiritsuke single bevel edge is virtually flat and it can be used the same way you would use Usuba. However, because the Kiritsuke single bevel edge knife is essentially a combination of two knives that were developed to do different tasks, this leads us to several functional compromises that require enough skills to work around. In many Japanese hotels and food restaurants, only the head chef is allowed to use these knives, there the single bevel edged Kiritsuke knives  that are often considered symbols of status, seniority and expertise. In appearance, these types of Japanese knives resemble a wider version o