Usage
- As I said, usubas are highly specialized knives, and those specialized uses require quite some time to learn, and on top of that, you don't need them special skills for every day kitchen cooking. Still, since I am a knife collector, and I am really interested in my knives, I try to learn things here and there and even if particular cutting technique is absolutely unnecessary for whatever I am cooking as usual, I still do it, just for fun and out of curiosity. I've wasted enough fish when learning how to fillet with my Miroshi debas, and compared to that a few mangled vegetables or needlessly thin slices of the tomato are nothing :) Unlike kamagata usubas, this one is Azumagata, and less versatile, or so they say. Doesn't make much of a difference to me, I am not experienced enough to really feel the difference in terms of versatility. However, I figure Aritsugu Kamagata usuba will do for experimenting with usuba style, because it's a kamagata kind, and Shigefusa Azumagata usuba remains dedicated to very fine, ultra thin slicing and cutting.Given all that, there are rather few things I do with kitaeji usuba. The most frequent is Basil chiffonade. Normally, you'd cut chiffonade into ~1mm wide strips, which is what I do with other knives. Because usuba has such a fine edge, and every time I use it, it is more of a practice, I try to cut sub millimeter strips. I can do about 0.5mm thick cuts, no problem and even thinner cuts are doable, does work but takes more time. Can't say chiffonade that thin tastes any better, but like I said it's fun. Irregularly shaped vegetables like Italian parsley are not suited for chiffonade, but on the other hand, Collard greens are just fine for a chiffonade. Can't stand their taste to be honest, but the fine chiffonade in salad works well. Although, collard greens have much bigger leaves. As usual 0.5mm stripes and then perpendicular cut or two. However, because the usuba is so sharp, that task is rather fun than complicated. One more use for the usuba is translucent tomato slicing. Delicate work, requires steady hand and a very sharp knife. I'm alright in the steady hand department and usuba is plenty sharp. Although, utterly useless final product, because I don't cook anything that sophisticated to require translucent tomato slices, but again, practice. That's pretty much it for the Azumagata usuba. Once in a while I make fancy green onion stem cuts, which I've picked up form Nozaki's book, at least that one can be placed on few dishes as a nice garnishing. Oh, and of course, katsura muki, for which usubas were designed. I'm still not really good at that, but I'll keep at it.
Conclusions
- Practicality of buying an almost 600$ knife just to cut 2-3 types of vegetables once in a while is obviously questionable, but not for a knife collector. Other than that, purely form knife assessment perspective, it is a remarkable piece of cutlery. Made by famous and respected maker, very high quality product, with performance to match the reputation and quality. There is nothing other than positive to be said about kitaeji usuba. However, whether you should buy one or not is a different matter. I got it because I could and I was curious. if you have the same circumstances, then you are set. The knife is good. On the other hand, if you want to really use usuba, you better already know how to. I don't think this is a good choice for a starter usuba or for a practice knife, especially at that price and with years of waiting. Well, on the positive side, during those 2-3 years you have to wait for your kitaeji usuba, you can learn how to use them properly on another usuba ;) So, there you go, I think you have enough info about the knife and the rest is up to you.Specifications:
- Blade - 170.00mm(6.69")
- Thickness - 4.50mm
- Width - 48.00mm
- OAL - 338.00mm(13.31")
- Steel - Iizuka Proprietary Swedish(Spicy) steel at 63-64HRC
- Handle - Ho Wood
- Weight - 198.00g(6.7oz)
- Acquired - 02/2011 Price - 583.00$
Related reading:
Prev. - General, Blade and Handle
Last updated - 05/19/19