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 Post subject: Tell me about Urasaki grinds and Takeda's
PostPosted: Fri May 23, 2014 9:15 pm 

Joined: Fri Mar 28, 2014 7:29 am
Posts: 4
Trying to understand the Urasaki grind -this is a concave grind on the backside of the blade from what I gather it is to help with food release and decrease the cutting pressure.
It can normally be seen on Yanagiba's and Nakiri's

Takeda is using it on their Gyuto's though: How come no one else does this? Is it just tradition? Are there any other manufacturers doing a Gyuto (or similar) knife that has an Urasaki on it?


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 Post subject: Re: Tell me about Urasaki grinds and Takeda's
PostPosted: Sat May 24, 2014 12:09 am 

Joined: Tue May 01, 2012 9:37 pm
Posts: 359
Location: Pensacola, FL, USA
Traditional single-bevel Japanese knives like yanagibas, usubas and degas have an ura, or concave backs, ground into them to make them easier to sharpen. Food release is somewhat assisted, but that is not the primary reason the knives are constructed in that manner. Typically the ura is ground on a very large diameter grinding stone.

A nakiri is not a single-bevel blade, so it does not have an ura.

Shosui Takeda forges a very shallow concavity into his knives. It is not an ura. If I am not mistaken, Tokifusa Iizuka, who makes Shigefusa knives, also forges a slight concavity. I know of two Western makers, Marko Tsourkan and Will Catcheside, who have made knives in this manner. It is time consuming, so most makers opt for more convexity in the grind to aid release.


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