Talk:Nakiri bocho
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I was under the impression that a nakiri is sharpened on both sides, an usuba only on one side (like most other japanese kitchen knives). Also the usuba has more metal, has a wider shinogi (for more straightforward sharpening?) and can make even thinner slices (hence more popular among professionals?)
- You mean as shown in Japanese kitchen knives? -- Chris 73 Talk 04:57, Jan 25, 2005 (UTC)
- Yes, I mean the usuba is more like what is shown in diagrams 2 or 3, whereas the nakiri is more like diagram 1. However, the relative size of the features is also different, and while diagrams 2 & 3 are roughly correct for an usuba, I believe the nakiri is made with smaller thickness overall, and a quite narrow bevel. I guess the symmetry of the nakiri makes it less likely to pull to the left or right in use, and along with a lighter weight, makes it easier novice to wield, whereas the single bevel of the usuba appeals to the professional because it can be made sharper(?) or is more like other japanese professional kitchen knives so the professional chefs are more familiar with sharpening techniques(?) or they just prefer the heavier weight(?).
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- This webpage, from a Japanese knifemaker, suggests that the usuba is for "cutting tough vegetables" and the nakkiri is for "cutting vegetables", implying that the blade of the nakiri is more fragile. http://watanabeblade.com/english/standard/usuba.htm
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- seems good to me.
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