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 Post subject: Usubiki
PostPosted: Tue May 28, 2013 4:53 am 

Joined: Wed Feb 20, 2013 9:25 pm
Posts: 44
What are the typical characteristics of a usubiki? Looked at a picture (small one) and it appeared something like a cross between a suji and a yanagi. Pic was too small to tell much of anything and my fave resource for this kind of info (zknives) doesn't list the usubiki.


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 Post subject: Re: Usubiki
PostPosted: Tue May 28, 2013 1:11 pm 
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Joined: Mon Apr 23, 2012 7:36 pm
Posts: 2794
Although I don't know the traditional reasons for an usubiki, I do know it's essentially a thin yanagi. I once set out to find why it's made, but never got a solid answer. If you find anything, please let us know.



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 Post subject: Re: Usubiki
PostPosted: Tue May 28, 2013 5:26 pm 

Joined: Wed Feb 20, 2013 9:25 pm
Posts: 44
I "set out" to find what I could as well before I posed the question and, like you, didn't find the plethora of info I expected. Somewhere, I think it was a foodie forum, there were folks like myself writing assumptions, when in truth, they clearly didn't know their a$$ from first base. One guy said he has one - that's it - he has one.


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 Post subject: Re: Usubiki
PostPosted: Tue May 28, 2013 5:43 pm 
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Joined: Fri Mar 29, 2013 5:46 pm
Posts: 217
usu = thin; biki = pull. A usubiki is a thin knife which cuts on the draw. How thin? Not very thin.

A usubiki is a thinner, lighter yanagiba. Everything else alla time same same. The usubiki has far more in common with a yanagiba than a suji.

Could you use a yanagiba and a usubiki interchangeably? Sure. Just a little weight and flex, is all. How much lighter? Not much. The weight of the knife still does a lot of the work. How much more flex? Not a great deal.

Could you use a usubiki and a suji interchangeably? Sure. Suji's got a little less weight, a little more flex, and a V edge, but it still does the same jobs in more or less the same way.

Could you use a yanagiba and a suji interchangeably? Slightly more problematic, but still mostly yes. The techniques are slightly different, but they perform the same tasks with similar efficiency.

BDL


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 Post subject: Re: Usubiki
PostPosted: Tue May 28, 2013 5:59 pm 
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Joined: Tue May 01, 2012 11:31 pm
Posts: 211
Location: Vancouver, Canada
According to Suisin's website, it is a knife with width of yanagi but the thickness closer to fuguhiki.

Designed with demands of sushi shop, where there is high volume, it is to alleviate hand fatigue.


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 Post subject: Re: Usubiki
PostPosted: Wed May 29, 2013 5:46 pm 

Joined: Wed Feb 20, 2013 9:25 pm
Posts: 44
Pretty much clears it up for me...

Thank you all!


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