Is Usuba really necessary?
To those Japanese cuisine and sushi chefs in the forum,
Do you find an usuba to really be a necessary knife? I find that a yanagi works more than well enough for katsura muki and the like and a gyuto works perfectly for most all veg prep.
Am I missing something? Maybe it could be that the only usuba I have ever used are crap but I just don't see why one would need it.
I was at work today asking myself if it is time to buy one and try out just using the BIG 3 (yanagi, usuba and deba) and see how it works out. Ya know, not an excuse to buy another knife or anything...