Yoshihiro Hongasumi B2

[lanekome]

 

[Alone]

K KenHash

 

[unwisefool]

I don't understand most of what was said here

 

[KenHash]

I would like to try one truly traditional single-bevel and have been looking at the Yoshihiro Hongasumi B2 180mm kamagata usuba. Please enlighten me on usubas (especially the kamagata). I have a Mazaki nakiri and love it but would also like to try this style. How do they compare? Which length is most useful?

You will not see Usubas in home kitchens in Japan. Double beveled Santokus, Nakiris, Gyutos are the norm for vegetables.
But you will see Usubas used professionally behind the counter in traditonal Japanese cuisine restaurants,
So I can't really say anything contructive other than that you will have to get use to the steer and get used to sharpening. and most importantly
with any of the Yasugi paper steels, you will have to wash clean and wipe dry after every use. Storing between use should have a coat of Tsubaki Abura (Camelia Oil).
The choice of regular Usuba (Tokyo style) or Kamigata (Osaka style) is simply a matter of personal preference.
Lengthwise, unlike a Yanagiba where length makes a difference in the cut, most Usubas/Nakiris are 180 in Japan due to counter size, But if you have ample counter space
and use a large board, and have large hands, you may find the 210 easier to use, So the choice of length isn't a matter of usefulness but othet factors.

 

[Alone]

...and this ^^^ is why I tagged Ken'San to this thread.

 

[Alberta Ed]

Have a look at Ivan Campos' knives (He's in Sao Paulo, Brazil, and does brilliant work): https://ivancampos.wordpress.com/

He now specializes in kitchen cutlery. I have two of his knives, an American Standard Tanto, a slab of 1/4" thick D3 that holds an unbelievably sharp edge forever (you could cut hemp hawsers with it all day and not have to sharpen) and a Scandi grind (0 bevel) in 1070 that is the sharpest knife I own. His Japanese style blades look equally awesome.