Desol wrote:"Looking for a heavy nakiri?"
"Bad idea. All a nakiri and an usuba have in common is the profile, and even then the usuba has a much flatter profile than a nakiri. They are not interchangeable."
They're both vegetables knives, and they both have flat edges. Usuba is a pro version.
I've seen some taller Usuba's that are slightly thicker, and heavier than the nakiri that are so nice. Beautiful knives.
Was the first thing that came to mind. http://www.echefknife.com/honyaki-mirro ... 210mm.html
What a gorgeous knife. And! ...heavier than a nakiri.
Most nakiri's are a standard 130-160grams.