- Joined
- Jul 4, 2012
- Messages
- 2,124
- Reaction score
- 4,028
Rarely have I given mindspace to the Usuba. A one-side-flat Nakiri? Who would want that?
But I had an epiphany when I bought a sort of gyuto on the BST, a JKI knife with extremely wide bevels. I was not yet sure what I wanted it for, but I sure wanted it.
It's become a go-to knife, when I want super-thin slices. The first time I tried to slice summer sausage with it. it blew my mind. The slices looked like they came off of an automated slicer. That was the moment when I became open to the Usuba. Could it do the job even better? Could it open a whole world of thin slices that had been hidden from me before?
If you like Usubas, please tell me what you like about them. What you find them to excel at.
But I had an epiphany when I bought a sort of gyuto on the BST, a JKI knife with extremely wide bevels. I was not yet sure what I wanted it for, but I sure wanted it.
It's become a go-to knife, when I want super-thin slices. The first time I tried to slice summer sausage with it. it blew my mind. The slices looked like they came off of an automated slicer. That was the moment when I became open to the Usuba. Could it do the job even better? Could it open a whole world of thin slices that had been hidden from me before?
If you like Usubas, please tell me what you like about them. What you find them to excel at.