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Old 08-24-2017, 12:42 PM   #11
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If you are interested in a Usaba, at least check out japanwoodworker.com. They sell the real deal there.
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Old 10-22-2017, 09:44 PM   #12
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Originally Posted by jawnn View Post
I think the Usuba is the one I want, the one in the photo looks like a ham slicer. probably some kind of home made blade?
Usaba is the one I have,too.And I love it
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Old 10-24-2017, 04:15 PM   #13
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I did some research on knifes and got some interesting information.

I found a really good Usuba blade for about $80 on amazon with a square tip. but at this point I am just using a couple Nakiri blades that were insanly cheap on amazon. very thin 1mm but I love them. they slice so thinnly, nothing like hte usual chef knife. well it has been a long time scence mine was sharpeded corectly.

“Usuba” literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them.

Nakiri bōchō (translation: knife for cutting grees)




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Usaba is the one I have,too.And I love it
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Old 10-24-2017, 07:36 PM   #14
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Originally Posted by Sir_Loin_of_Beef View Post
The knife in the picture is a nakiri style knife, probably hand made, and probably a long time ago.

For chopping onions I use either my 8-inch or my 10-inch chef's knife, depending on the size of the onion. I have a Presto Eversharp Electric Knife Sharpener, so all my knives are always sharp.

That's not a nakiri. That's a large petty or a small chef's.

A nakiri is a rectangular blade.
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Old 10-25-2017, 10:36 AM   #15
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Originally Posted by Bigjim68 View Post
That's not a nakiri. That's a large petty or a small chef's.

A nakiri is a rectangular blade.
SLoB was referring to the knife in the photo the OP posted, not the one in the photo he posted.
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