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 Post subject: Usuba vs. Nakiri
PostPosted: Tue Mar 26, 2013 2:10 pm 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
Usuba or Nakiri.... What is your preference and why?


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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Tue Mar 26, 2013 2:51 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2927
I wouldn't compare a nakiri to a usuba really. They're really very different knives from one another.



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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Thu Mar 28, 2013 2:56 am 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
My understanding is that both are great for vegetable chopping... I own a nakiri, but am curious about the usuba.. I am completely comfortable sharpening a single bevel knife so I was wondering if it there are reasons why someone would purchase a usuba over a nakiri... why wouldn't one compare them? From a caveman like myself they look very similar except for the edge profile..


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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Thu Mar 28, 2013 3:18 am 

Joined: Tue May 01, 2012 9:37 pm
Posts: 374
Location: Pensacola, FL, USA
The profile is about all that is similar when comparing an usuba and a nakiri. The double beveled nakiri is much more suited to Western style vegetable prep, where the product is diced, julienned or sliced. The usuba, on the other hand, is designed for katsuramuki (rotary peeling), ken (needle) cuts, sasagaki (whittling) and chasen-giri (tea whisk) and other decorative cuts. Yes, you can force an usuba to dice, but it is the equivalent of using a screwdriver as a chisel.

If you want a good explanation of the use of the three traditional Japanese knives (deba, usuba and yanagiba) pick up a copy of Japanese Kitchen Knives:

http://www.amazon.com/Japanese-Kitchen- ... 568364903/


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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Thu Mar 28, 2013 5:41 am 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
Rick, thank you so much for helping me with this... I love this forum because I learn so much... Seriously... thanks for taking the time to post.


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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Thu Mar 28, 2013 4:50 pm 

Joined: Thu Dec 27, 2012 6:00 pm
Posts: 125
Location: Connecticut
Rick:

I just ordered the book.

Thanks for mentioning it.

RCG


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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Fri Mar 29, 2013 2:39 am 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 691
I don't think Japanese chef's always treat their Usuba's like gentle flowers.
They put them to work.

Yes, i've seen the 'peeling' and the 'fine cuts', but let's face it...it's a knife. A single beveled knife.
Chops just as good as, or better than the Nakiri. It's heavier...it's nicer, it has a finer edge. I'm sure Japanese chefs dice and chop vegetables too with a Usuba. :roll:

:twisted:

http://www.youtube.com/watch?v=nqUt-qkxjuw



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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Fri Mar 29, 2013 4:56 am 

Joined: Fri Jan 18, 2013 3:45 pm
Posts: 104
Great video!!! That was hilarious..


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 Post subject: Re: Usuba vs. Nakiri
PostPosted: Fri Mar 29, 2013 6:35 pm 
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Joined: Tue Oct 30, 2012 12:20 am
Posts: 691
I thought so too...



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