This topic pops up every now and then, but I can't seem to help myself from asking. I've been thinking about getting an usuba recently. I am left-handed, so finding one I can borrow locally has been challenging. The only single bevel knife I own is a deba, and it's used so completely differently from an usuba I assume there is no comparison. Usuba has its own cuts one must master to use it properly. My main cutting technique with a gyuto for veg is almost entirely a push cut, edge parallel to the board. I do not think I twist or put any undue strain on the edge, but I've not used something as delicate as an usubua yet. How difficult would it be to translate my current edge-parallel push cutting for basic vegetable dicing etc into using an usuba? Am I crazy for thinking it won't be years of frustration? Is it pointless to use an usuba for non-Japanese style meals?