[Sca-cooks] A question about knives

[Brett McNamara]

Ah, Usuba is a style too.  Yes, it is specifically a veggie knife,
usually found in sushi shops.  The kind you get perfect medallions of
translucent cucumber from.  Not sure a non professional would have a
use for the thing, but they are really nice.  And, as said, you can
shave a peach with the things.


On Mon, 18 Oct 2004 17:53:43 -0700 (PDT), Chris Stanifer
<jugglethis at yahoo.com> wrote:
> 
> --- Brett McNamara <brettmc at gmail.com> wrote:
> 
> > A Japanese style of knife that I've suddenly seen produced by many
> > Euro manufacturers is a Santoku.  "Santoku actually means 'three
> > benefits', which you could translate as mincing, slicing and dicing,
> > or that it can be used for meat, fish and vegetables." (
> > http://www.cooking.com/products/shprodde.asp?SKU=198379 )
> >
> 
> Usuba was the name on the side of the knife I mentioned.  It looks like a cross between a chef's
> knife and a cleaver (flat tip, not pointed, like a cleaver, but with the thin blade width and
> lighter weight of a chef's knife).  Razor sharp, I tell you...razor sharp.  A real joy to work
> with.
> 
> 
> 
> William de Grandfort
> 
> =====
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