mpukas
Senior Member
- Joined
- Apr 18, 2011
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I've been craving a usuba for a while now, and Jon's new JKS vid's are making it worse. :scared4:
What to look for in a usuba? Length, brand, type of steel, price, etc.
Jon - can you elaborate a bit on the design and intended use(s) for a usuba? Re: bevel and sharpening - is the bevel on a usuba similar to that of a yanagiba in that it's two bevels blended together or is it one large flat bevel? How is the back side sharpened?
Many of the techniques and principles in Jon's new vid's I already use with a gyuto; I'm looking for a usuba to learn katsuramuki and improved fine veggie work. I realize a usuba is a very specialized knife, but honestly I'm surprised they aren't discussed/used around here more often. Cheers! mpp
What to look for in a usuba? Length, brand, type of steel, price, etc.
Jon - can you elaborate a bit on the design and intended use(s) for a usuba? Re: bevel and sharpening - is the bevel on a usuba similar to that of a yanagiba in that it's two bevels blended together or is it one large flat bevel? How is the back side sharpened?
Many of the techniques and principles in Jon's new vid's I already use with a gyuto; I'm looking for a usuba to learn katsuramuki and improved fine veggie work. I realize a usuba is a very specialized knife, but honestly I'm surprised they aren't discussed/used around here more often. Cheers! mpp