For those of you who have some experience with the 2 general usuba types, I'm wondering which you prefer? Seems the kama-type is the more popular and perhaps useful with the tip, but as a frequent tip-chipper I'm kind of drawn to the higashi. I know I've read somewhere before about the intention of the design I but can't remember the details, so I'm also wondering if anyone has found the squarish corner tip of the higashi useful in ways the kama wouldn't be? Of course the advantage of the pointyness of the kama tip is obvious with regard to garnis-cutting.