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Old 05-08-2010, 07:55 AM   #11
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+1. "Flexible" is overrated. A single bevel is wonderful for any fish.
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Old 05-08-2010, 03:05 PM   #12
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Only caveat I have is to make sure you get a 30cm+ blade if you intend to be using the knife significantly. I used to think the sushi chefs with huge long knives were just having a lend, but yeah the long blade helps a lot.

Also a thicker cutting board will help for skinning as that will also make it easier to keep the blade parallel to the board.
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Old 07-19-2010, 08:41 PM   #13
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I've upgraded my Nakiri (double bevel vegetable knife) to a Kama-Usaba (single bevel vegetable knife) because of my experiences with the single bevel Yanagiba. The brand for those who want to know is Sakai Ichimonji-Kichikuni.

It's superior for getting thinner and more regular slices, but not quite as fast to use.

Got a white steel forged blade, which is significantly thicker than a stainless VG-10 blade. IMO the superior edge and sharpening properties of carbon steel make it more than worthwhile.

The slightly concave back edge acts like one big granton air pocket meaning that food just doesn't stick to the back edge.

Summary: Better results, requires some adjustment to technique. I go at about 80 or 90% of the speed I'd be going with the Nakiri.

I'm thinking of rounding the tip off, but I'll leave the knife as is OOTB for at least a month.
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