Originally Posted by boar_d_laze
Good luck with your new suji. I hope it not only does what you want, but does all those things beautifully.
Paranthetically, I must say that a nakiri is one of the worst choices for an all-rounder in a sushi-ya which I could imagine. But those are my imaginings. What's your reasoning Jon? Do you use anything as short as a nakiri for a lot of slicing and other fish prep?
FWIW and without getting into ambiguous single and double bevel/edge terminology: MOST nakiri are sharpened on both sides in the typical "V" and not sharpened almost entirely on one side in Japanese, "chisel" or "hamaguri" fashion.
Sorry for the long turnaround, been a bit hectic.
I have always preferred a "cleaver" style knife, especially for when there is a LOT of prep to do with produce. I am trying to find an adequate picture of the knife I picked up in Chinatown about a decade ago, and use almost daily, but can't find one that does it justice. . . it's the same shape of the nakiri, but just a bit longer, and a little bit wider. I have done multitudes of slicing with it, loads of Ahi, loads of pork/beef, and even small butchering jobs like short ribs and what not. For me, I like being able to work from the cutting surface, and into the pan when possible, and I like that it acts as a spatula as well. I like it's length as I can get through most fish in one pull, same with beef. The weight is pretty well balanced for my needs, and for me I just like it's feel. . . your mileage may vary.
The Usuba has a single edge, is very similar to a Nikiri, and a wee bit thinner, IIRC.
Different strokes, for different folks.