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Mon May 27, 2013 10:53 pm
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.
Tue May 28, 2013 7:11 am
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.
Tue May 28, 2013 11:26 am
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.
Tue May 28, 2013 11:43 am
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.
Tue May 28, 2013 11:59 am
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.
Wed May 29, 2013 11:46 am
Pretty much clears it up for me...
Thank you all!
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