Can a good one be obtained for less than 500$? According to Murray Carter the usuba is one of the most difficult culinary blades to forge. I have absolutely zero experience with single bevel knives and have recently started to learn how to sharpen double bevel knives, also finally understand the concept of stropping micro bevels.
The usuba will be used to make healthy thin paper cuts of food. I am interested in peeling function. How does one tell a good one from a bad one...I gather a poor grind will make peeling impossible, yet I have no technique yet.
Any advice on an usuba that doesn't break the bank would be appreciated. I'm looking at the Yoshihiro Yauji Usuba from chefs knives to go. Not because I care for the damascus but simply because it looks like it might be nicely ground for the price...How does one visually inspect an Usuba for quality?
The usuba will be used to make healthy thin paper cuts of food. I am interested in peeling function. How does one tell a good one from a bad one...I gather a poor grind will make peeling impossible, yet I have no technique yet.
Any advice on an usuba that doesn't break the bank would be appreciated. I'm looking at the Yoshihiro Yauji Usuba from chefs knives to go. Not because I care for the damascus but simply because it looks like it might be nicely ground for the price...How does one visually inspect an Usuba for quality?