Japanese Usuba Knives
An usuba is the traditional Japanese vegetable knife of the professional kitchen, its name meaning simply thin blade. Tall, flat and single-bevelled, it is built for precision vegetable work: paper-thin slicing and katsuramuki, the rotary peel that turns a daikon into a continuous sheet. The single bevel takes real skill to steer and sharpen, so it is a chef's knife rather than a first knife, but nothing cuts vegetables more cleanly. Our range runs to 2 usuba knives, from $349.95.
Usuba knife specifications
| Specification | Detail |
|---|---|
| Blade type | Tall single-bevel Japanese vegetable knife |
| Typical length | 165 to 210 mm |
| Edge | Single bevel (kataba), mostly right-handed |
| Best for | Precision vegetable work, katsuramuki, paper-thin slices |
| Styles | Kanto square tip and Kansai kamagata pointed tip |
| Steel options | High-carbon (White, Blue) and stainless |
Usuba knife facts
We stock 2 usuba knives, from $349.95 to $630.00, in Kanto square-tip and Kansai kamagata rounded-tip styles. The tall, single-bevel blade is a professional vegetable knife built for precise, decorative cuts rather than everyday speed. Most are high-carbon steel, so hand wash, dry and lightly oil after use, and keep the fine edge off bone and frozen food.
How to use an usuba knife
An usuba rewards a straight, controlled push cut with the flat edge on the board. For katsuramuki, hold a peeled vegetable against the tall blade and rotate it slowly, letting the single bevel shave a continuous paper-thin sheet. Because the single bevel steers to one side, correct your angle slightly as you cut, keep it off bone and hard squash, and sharpen the flat and bevel sides separately on a whetstone.
Usuba knives in stock
Hatsukokoro x Myojin Shirasagi Ginsan Kamagata 210mm — $349.95
Satoshi Nakagawa VG10 Left-handed Kamagata 210mm Mirror Polish — $630.00
Usuba knife questions
What is an usuba knife used for?
It is a professional vegetable knife for precise cuts: paper-thin slicing, decorative garnish work and katsuramuki, the rotary peel that turns a vegetable into a continuous sheet. The single-bevel edge cuts cleaner than a double-bevel knife.
What is the difference between a nakiri and an usuba?
A nakiri is double-bevelled, ambidextrous and easy for home cooks; an usuba is single-bevelled, sharper for fine work but harder to use and sharpen. The nakiri is the everyday knife, the usuba the professional's precision tool.
Can a beginner use an usuba knife?
It is a challenge. The single bevel needs a precise sharpening angle and steers to one side when cutting, and a right-handed usuba will not suit a left-handed cook. Most beginners start with a nakiri and move to an usuba as their skills grow.
Is an usuba better than a nakiri?
For high-end prep and presentation the usuba cuts more cleanly, if you have the skill. For quick everyday vegetable prep the nakiri is easier and more forgiving. They suit different cooks.
Related Japanese knife ranges
Related ranges: Japanese nakiri knives, santoku chef knives, saya sheaths and sharpening stones. See our guides on nakiri vs usuba and why single-bevel knives differ.