I just got a package. A carbon steel Usuba from a lady in NY. Not sure what the maker is. Seems not high end but it took a decent edge on a few stones and I can get some katsuramuki practice. Plus I gave my sister my Miyaba santoku so this will replace it. Kanji on the blade seems stamped and not engraved and the handle and ferrule arent super flush so I assume its of lower quality. Probably going to be worth the 40 dollars or so I paid for it.
Im sure I will be obsessively practicing this on all types of shit.
Small radish.
Apple.
Combine the two in oil and season for a nice garnish.
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