Single Bevel Kiritsuke

[ChefKnivesToGo]

Hello, I'm looking for a single bevel kiritsuke within some parameters though it seems many of these knives are out of stock. I was wondering if you could help me find something similar or put me on the wait list of the best match if it's out.

I'm a retired chef and my main knives are a 6.75" Carter nakiri, a limited run 9" carbon steel Wusthof chef knife thinned down close to a 2mm spine, and a 3.25" double clad 52100 core paring knife I forged myself. The Wusthof is my oldest, most worn knife so I'm looking for something to reach for instead to tackle larger veggies, slicing, bread, fish, etc. I don't need a master grade knife like my Carter; the Wustof was under $200 new so I'd be happy with something at that price point and want to avoid going over about $250.

As for specs I need something 210 to 240mm (prefer longer), carbon steel (prefer white or blue paper), single bevel, handle doesn't matter much as long as it is NOT buffalo horn. Height between 40 and 50mm, spine at heel between 2 and 3mm. I was also considering a gyuto, deba, or sujihiki if it can multi-task though it's harder to find this combo of details in those profiles.

Sorry if I'm being too specific but you know how us knife geeks can be. Thank you for reading and I look forward to hearing back.

A

[ChefKnivesToGo]

Ok I usually don't like to recommend knives that are on backorder but since this request is pretty specific, it's hard not to.

Here is one that meets your criteria. If you like it, please enter your email on the item page and you will be notified the day we get them. Wild guess is it will arrive in 1-2 months but I honestly don't know.

This one would be a good option: Enami Kiritsuke 240mm
https://www.chefknivestogo.com/taenwh2ki240.html

[taz575]

Also out of stock:
https://www.chefknivestogo.com/ki24kibl2.html

This one looks good, but is a double bevel gyuto, but with a very flat edge profile:
https://www.chefknivestogo.com/kabl1gy24.html

Again, double bevel gyuto or kiritsuke:
https://www.chefknivestogo.com/tabl2ki24.html
https://www.chefknivestogo.com/okwh2kugy24.html
https://www.chefknivestogo.com/haaski24.html


Do we know the reason for wanting single bevel? They are rare in that price range!

[Radar53]

This may not meet your requirements at all, but I noticed it in the Close Out section of the CKTG website;

Kohetsu HAP40 Kiriitsuke 240mm Second ~ https://www.chefknivestogo.com/closeouts.html

It's not a single bevel, but it is HAP40 as a trade

[salemj]

You can see from the above that it is very hard to hit all of your specs. Several of the single bevels above miss regarding heel height, spine thickness, or both.

The same is true for these three, which are close to your price range and traditional Kiritsukes, but are thicker at the spine than you want (and than I would want) in order to be true to the design and purpose of the name:
https://www.chefknivestogo.com/hasibewh2ki21.html
https://www.chefknivestogo.com/sawh2ki24.html
https://www.chefknivestogo.com/kidaki24wh1.html

Like Taz, I'm curious about your desire for a single-bevel all purpose knife. Some of the items you mention (veggies, bread) are not well served by a single-bevel at all in most cases. I think single-bevel knives are very special, but I find them most useful on raw proteins specifically (for butchering/portioning/slicing), and much less useful on cooked proteins or for any normal veggie prep (meaning not decorative shavings). Just curious.

[mauichef]

Is there a specific reason for wanting a single? I'm not sure I'd put my singles to large vegetables. And bread....only one knife for that, however cheap! The singles recommended by Salem are all really nice. But.......would a regular Kiritsuke or a Funayuki Gyuto be a better option?

[aporigine]

Hard crusty bread is likely to chip the (!) out of a traditional single-bevel knife. Unless one puts a rather obtuse microbevel on it, which imo defeats the design.

[Qapla']

240mm's on the shorter side for a kiritsuke, but what do you think of this?

https://www.chefknivestogo.com/sawh2ki24.html

More importantly though, if you aren't looking to use it as a yanagiba or as an usuba, then why single bevels instead of a gyuto or large-size bunka?