Saber grind is fine for a Nakiri type knife. The Usuba can do more than just the katsuramuki, but a true Usuba is a bit harder to sharpen and due to the crazy thin edge, it easier to damage. If you want a general purpose type knife, do up a Nakiri with a double grind, saber, flat, convex, asymetrical, whatever you like! With 3/32" thick steel, it will get nice and thin down near the edge. I took a 1/8" thick blade, around 2" wide or so and did a convex grind halfway down the blade to the edge on both sides, cut wonderfully! Unfortunately the Damascus steel that the blank was made out of had some bad welds and the blade ended up cracking during use at the bad weld marks. I got the blank for nothing, and it was great practice grinding a blade like that!