Still a relative newcomer to this site and my first time asking for advice so bear with me I've been interested in a Usuba for a while now. I realize it's not high on the list of priorities for a non-pro chef, but I love working with veggies and have been practicing making thin cucumber and daikon sheets (Katsuramaki sp?).
I have the sense that because these are somewhat specialized knives that there are less choices available. Given that, I'd prefer to stay fairly traditional. Are there compelling reasons to go with one shape vs. another...IE the rounded Kamagata style vs. the non-pointed rectangular shape? Similar question regarding steel - are single forged steels more classic in this style than layered? I somewhat fear that my preference for a classic knife puts me in a high price bracket, but I'd rather do that, or nothing at all, than buy a knife that performs poorly and/or can't be sold/traded. Any advice, including specific recommendations would be much appreciated!