Yoshihiro Honyaki 270mm Kiritsuke converted to Western Handle style!

T

Taz575

Well-Known Member
Guy wanted a new handle for his knife he just got. The factory handle was a bit thick and long for him, but since the blade is somewhat heavy, it needed it! Guy wanted to convert the Wa handle to a Western handle with metal bolsters and butt cap. 416 SS bolster/endcap, Stabilized and dyed Black Redwood Burl:

YKH12_zpsf1035e47.jpg

YKH7_zps685d4aa2.jpg

YKH8_zps370289c2.jpg

YKH13_zps7d0bcecc.jpg


With the knife:
YKH11_zps000b9a43.jpg

YKH9_zps41a0a080.jpg


I still gotta do a little more polishing on the handle and then mount it to the tang. It's quite comfy in a pinch grip (feels like a Wa handle) and then the handle curves to support the rest of the fingers.
 
Thanks guys! These pics are before any finish was applied. I am hoping to finish it and get better pics tomorrow.
 
This is getting to be an old thread, but how is a kiritsuke used? Zknives says it's a home cooks knife, so is it a general purpose knife that might not be suitable for all hours shift type work?
 
It can be used like a Yanagiba for slicing, a deba or usuba; its kinda like a general use sushi knife that can handle the tasks of those three knives, but may not be as optimal for those tasks as the individual knives would be. Double bevel Kiritsuke gyuto's work well as a chefs knife for those who push or pull cut, and can be used like a big nakiri.
 
me2 said:
This is getting to be an old thread, but how is a kiritsuke used? Zknives says it's a home cooks knife, so is it a general purpose knife that might not be suitable for all hours shift type work?
Click to expand...
Generally a Chisel grind blade like that works well for cutting Sushi rolls as the flat blade won't tear or pinch down on the Rame seaweed wrap. The also work for well for getting paper thin slices of Sashimi.

You are right that for general purpose cutting knife they are not a first choice.

Laurence

www.rhinoknives.com
 
You must log in or register to reply here.
Back
Top