Flyingpigg
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I've read on this forum about Japanese chefs who do a six sided cut on their vegetables using a usuba that looks very similar to the classic French tourne. However, I can't seem to find any examples or explanations of this through Google, and I was wondering if anyone could provide either for me.
Also, I'm planning on getting a usuba soon because I've wanted to do katsuramuki ever since I saw it, and I've settled on getting a Gesshin Uraku. I'm leaning towards getting the 210 mm because I don't see why the shorter 180 would be more useful. However, I'd like to use the knife for tournes (or whatever the Japanese equivalent is) too if possible, and I feel like there's a chance that the shorter length can be more useful in this case. I know this type of stuff varies based on personal preference, but can anyone describe some personal experience with using different lengths of usuba?
Also, I'm planning on getting a usuba soon because I've wanted to do katsuramuki ever since I saw it, and I've settled on getting a Gesshin Uraku. I'm leaning towards getting the 210 mm because I don't see why the shorter 180 would be more useful. However, I'd like to use the knife for tournes (or whatever the Japanese equivalent is) too if possible, and I feel like there's a chance that the shorter length can be more useful in this case. I know this type of stuff varies based on personal preference, but can anyone describe some personal experience with using different lengths of usuba?