You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!
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
Users browsing this forum: No registered users and 1 guest
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum