Sharp-Hamono
Well-Known Member
- Joined
- Jan 28, 2017
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- 105
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It seems that Japanese single bevel knives are highly specialized to Japanese cuisine, with some of the more common types being mainly only used to break down or prepare whole fish. I understand that the usuba is a vegetable knife, but specialized to a certain kind of shaving cut, rather than necessarily chopping on a cutting board. I'm just wondering how many people who own single bevel knives regularly find a wide variety of uses for them, aside from basically butchering fish or preparing sashimi, that a gyuto + petty knife kit isn't well suited for? and what sorts of things are you using them for?
I apologize if this is kind of a "basic" question. I have only ever used double bevel knives and I don't commonly break down whole fish or prepare sashimi, but I see a lot of interest on KKF in these types of knives among presumably Western professional and amateur cooks. It's one of those questions that's been nagging at me for a while, but I never had the opportunity to ask in a thread naturally or saw explained by someone in context of their interest in single bevel knives.
I apologize if this is kind of a "basic" question. I have only ever used double bevel knives and I don't commonly break down whole fish or prepare sashimi, but I see a lot of interest on KKF in these types of knives among presumably Western professional and amateur cooks. It's one of those questions that's been nagging at me for a while, but I never had the opportunity to ask in a thread naturally or saw explained by someone in context of their interest in single bevel knives.