James Hine

An usuba can do rotary peeling which is possible with a very good quality nakiri such as a Kato or Shigfusa. The biggest difference between the two is the blade profile; Usuba's are very flat which makes them difficult to use on anything apart from leaf vegetables and thin slices. Nakiri's have a slightly curved blade which is more like a santoku so they are easier to use and much more versatile. Why have an Usuba? They can cut very very fine slices of onion and do a killer chiffonade but they are challenging to use. Why have a Nakiri? Dunno really but mine is a delight to use on cabbage and lettuce and makes vegetable prep a breeze.

I'd recommend Sixpenny in Stanmore near the city. Amazingly thoughtful food served by the people that cook it.