Guys help me choose between 2 usubas!
The Masamoto Honkasumi White#2 Kamagata usuba or the Gesshin Uraku Usuba that JKI carries.
LOCATION
Singapore
KNIFE TYPE
Usuba
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
195
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Preferably below 250 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Veggie prep, and katsuramuki for fun.
What knife, if any, are you replacing? No.
Do you have a particular grip that you primarily use? Pinch.
What cutting motions do you primarily use? Push or pull cut.
What improvements do you want from your current knife? A flat profile knife for veggie prep
Better aesthetics ? No
Comfort? No
Ease of Use ? As 'easy' as an usuba is!
Edge Retention (i.e., length of time you want the edge to last without sharpening)? White #2 is good enough for me.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Maple.
Do you sharpen your own knives? Yes, 1000, 3000, 5000 and 10000. Will i need 10k for usubas?
If not, are you interested in learning how to sharpen your knives? See previous.
Are you interested in purchasing sharpening products for your knives? See previous.
SPECIAL REQUESTS/COMMENTS
I definitely want an usuba, not a nakiri. Just because i know well intentioned members might suggest it.
The Masamoto Honkasumi White#2 Kamagata usuba or the Gesshin Uraku Usuba that JKI carries.
LOCATION
Singapore
KNIFE TYPE
Usuba
Are you right or left handed?
Right
Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese handle?
Japanese
What length of knife (blade) are you interested in (in inches or millimeters)?
195
Do you require a stainless knife? (Yes or no)
No
What is your absolute maximum budget for your knife?
Preferably below 250 USD
KNIFE USE
Do you primarily intend to use this knife at home or a professional environment?
Home
What are the main tasks you primarily intend to use the knife for (e.g., slicing vegetables, chopping vegetables, mincing vegetables, slicing meats, cutting down poultry, breaking poultry bones, filleting fish, trimming meats, etc.)? (Please identify as many tasks as you would like.)
Veggie prep, and katsuramuki for fun.
What knife, if any, are you replacing? No.
Do you have a particular grip that you primarily use? Pinch.
What cutting motions do you primarily use? Push or pull cut.
What improvements do you want from your current knife? A flat profile knife for veggie prep
Better aesthetics ? No
Comfort? No
Ease of Use ? As 'easy' as an usuba is!
Edge Retention (i.e., length of time you want the edge to last without sharpening)? White #2 is good enough for me.
KNIFE MAINTENANCE
Do you use a bamboo, wood, rubber, or synthetic cutting board? Maple.
Do you sharpen your own knives? Yes, 1000, 3000, 5000 and 10000. Will i need 10k for usubas?
If not, are you interested in learning how to sharpen your knives? See previous.
Are you interested in purchasing sharpening products for your knives? See previous.
SPECIAL REQUESTS/COMMENTS
I definitely want an usuba, not a nakiri. Just because i know well intentioned members might suggest it.
