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 Post subject: Re: Nakiri vs Usuba
PostPosted: Fri Jul 27, 2012 11:36 pm 

Joined: Sun Jun 10, 2012 1:17 am
Posts: 355
I love Dwight haha,

But i think it depends on what the task is and what the knife will be used for. a nakiri will usually be the better knife while handling a mass quantity of veg prep being a work horse with somewhat precision while the usuba being single beveled will be a precise knife making it possible to make more clean and thin cuts.
both knives are great at making the japanese cut known as Katsuramuki, known for its paper thin cuts


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 Post subject: Re: Nakiri vs Usuba
PostPosted: Thu Aug 02, 2012 6:28 pm 

Joined: Mon Jul 02, 2012 9:47 pm
Posts: 85
Recently, I've noticed some Nakiri's being called Usuba's at some knife shops or by certain cutleries. I guess Nakiri's are part of the "Usuba family" of knives?

So I guess when we talk about a single bevel "usuba" we should say "a Usuba-Usuba". :)


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