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Fri Jul 27, 2012 5:36 pm
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
Thu Aug 02, 2012 12:28 pm
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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