Being a line cook for over a year and using exclusively cheap chef's knives for every task (mincing tons of parsley, making citrus supremes, slicing tons of carrots on a bias for sauteing, dicing boxes of tomatoes very small, making a million carrot/celery sticks, slicing tons of baby button mushrooms and the list goes on and on) I've learned my own techniques for certain tasks. I cant really explain how to do them my hands just kind of do them instinctively. However, I am trying to learn how to cut using a Usuba (Shun Pro to be exact) and don't really know how to use this type of knife since I've only used a basic chefs knife. Is there any online reference or good book that details cutting methods (IE rocking/push-pull)?
Also, I feel like I would prefer a knife with a flatter belly than a Chef's knife. What type of knife could be used like a chefs knife but with a flatter belly? I feel like this knife would have a smaller push-pull length making cutting easier, faster and easier on the wrists/hands.