I'm a hobbyist knifemaker, and I've been interested in japanese cutlery lately. I have a few questions (mostly about usubas) that I'm hoping people here can help me with:
1) I understand that the nakiri is typically for home use, whereas an usuba is for professional use. Why is there this distinction?
2) Some usubas have a sort of chisel grind at the tip. Is this sharpened? Either way, what purpose does it serve?