Depends on what you are cooking. You just cant make some cuts on some product with a single bevel that you can with a gyuto, suji or other double bevel. I'm not going to use a yanagi, usuba or kiritsuke to small dice a butternut squash into perfect little cubes, for example.
Having the Nakiri on the pass a round I am def. thinking of getting a usuba, but def. a Nakiri. Other than the obvious of single and bobble bevel is there any other difference?
Ok so 2 knives then. on a Usuba is it alright to go with a cheap (200 ish) one or is it like a deba and you want to go with something more expensive cause of the grind?
I was trying to use kiritsuke for everything I could for a while, then decided to just use gyuto for the things kiritsuke couldn't do. Like you, I can make it work, but there is no point when I do have a better tool for the job at hand. Gyuto + kiritsuke is my do almost everything pair, I can't live with just one.Most days I use my Kiritsuke for the majority of my prep work. From veg to breaking down psmos and portioning out fish fillets. For large and or tough veg it is better to use a gyuto. Due to reasons mentioned before. I also use it as my line knife when the edge on my gyuto becomes unsatisfactory.
I love that knife and wouldn't want to be without it; however it took 3 months of heavy use to really start to get a consistent every cut how I want it feel, and 3 more after that for things to start becoming second nature with it. 18 months later I'm finally starting to try and branch out more with it (Katsurimuki etc) I do a fair amount of very fine juilienne and dicing. There are tasks it isn't the best for but I can make it work (dice large onion) but for those I use the gyuto
Ok so 2 knives then. on a Usuba is it alright to go with a cheap (200 ish) one or is it like a deba and you want to go with something more expensive cause of the grind?
i bought two yoshihiro white 2 knives on ebay, the usuba and a 300 yanagi. the usuba was well ground, and the yanagi was awful. i just got lucky, usuba wise, and was unlucky yanagi wise (though i now know how to take care of a yanagi really well!). if you really want an Usuba, i wouldn't cheap out. there is a lot of room for bad grinds on these types of knives. i would call Jon Broida, as he can steer you to something suitable.
Yup. I've personally seen Jon do QC on stuff that arrives to his shop directly from knifemakers. He's rejected stuff that I thought was actually fine to sell....I think you can't go wrong with anything from JKI.
Yup. I've personally seen Jon do QC on stuff that arrives to his shop directly from knifemakers. He's rejected stuff that I thought was actually fine to sell.
Thanks for all the replies, i was curious because i was at a sushi bar the other knife and a guy a funyaki shaped single bevel and was using it on everything from fish to beef, veggies, root veggies, and herbs. It may have been a double bevel knife or maybe he had mad skills.
very similar just more pointy tip. thats probably what it was. So whats the difference between a funayuki and usuba lets say? their both single bevel so wouldn't they both struggle with steering?
They are great for shaving small bits off your fingernails when cutting in the same manner as a gyuto though.
the thing with this post is you have a bunch of people from different kitchens and workspaces and stuff all weighing in....................
Home cook - use G. Hide Mioroshi, and Dave's "practice" yanagiba all the time when cooking. :knight:
Enter your email address to join: