Usuba / Nakiri

Masahiro Traditional Carbon 7 in (180mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More

The Masahiro Traditional Carbon 8.25 in (210mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More

Usuba is a one sided, hand forged, pure carbon vegetable knife. This Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Knife includes saya. Learn about the Care and Maintenance of Carbon Steel Knives Learn More

Precision Engineered for the Professional Kitchen The Minonokuni Matsu 210mm Usuba is not a general-purpose tool; it is a specialized instrument designed for the absolute mastery of vegetable prep. In high-stakes professional environments, the difference between a standard cut and a surgical one lies in the blade’s geometry. This Usuba utilizes a traditional single-bevel chisel grind, featuring the critical Urasuki (concave back surface) which creates an air pocket during slicing. This design minimizes surface drag and prevents vegetables from sticking to the blade, allowing for the fluid execution of katsuramuki—rotary peeling of cucumbers or daikon into continuous, paper-thin sheets. Metallurgy and Edge Retention Forged from Aogami-ko (Blue Steel) HonKasumi, this knife is tempered to an exceptional Rockwell Hardness of 63-65. For the professional chef, this means the edge maintains its 'toothy' bite through 50+ pounds of mirepoix or delicate garnish work without requiring mid-shift honing. The carbon steel construction allows for a significantly finer edge than stainless alternatives, though it demands disciplined care to prevent oxidation. The 210mm length provides the necessary weight and surface area for clean, vertical push-cuts, ensuring the blade does not wander during heavy prep. Included is a custom-fit wood Saya to protect the high-carbon edge during storage or transport.   Learn about the Care and Maintenance of Carbon Steel Knives Learn More

The Kamagata Usuba is the traditional Japanese predecessor to the santoku. These knives are used for slicing and chopping vegetables. The long, straight cutting surface of this knife enables you to create very precise cuts and to work very quickly. Kama-usubas are similar to the traditional usuba shape with the added value of a sharpened tip that can be used to make piercing cuts or carvings. The Matsu 180mm Kama-Usuba is made with Aogami-ko HonKasumi Blue steel. This steel is very hard and can be sharpened to a very thin edge. Ideally used on a soft wooden cutting board (like Hinoki), this knife will offer the ultimate edge retention and ease of cutting.  This knife includes a matching saya.  The Minonokuni Matsu 180mm Kama-Usuba is made of pure carbon steel (not stainless). Carbon steel takes a beautiful edge and can be re-sharpened very easily, but does need to be washed and dried immediately after use. Learn about the Care and Maintenance of Carbon Steel Knives Learn More

The Kamagata Usuba is a one sided, hand forged, pure carbon vegetable knife. Designed with a long, flat blade to maximize the amount of contact made with the cutting surface, the Matsu 210mm Kama-Usuba will make quick work of any vegetable prep.  This knife will be your go-to when cutting, chopping, dicing or mincing fruits and vegetables. Hand-forged using Aogami-ko HonKasumi Blue steel, the Matsu 210mm Kama-Usuba takes and holds an extremely thin edge. Best used in conjunction with a soft wood hinoki board. This knife offers top of the line performance at a very reasonable price. Matching saya is inlcuded.

This knife should be hand-washed and dried immediately after use to prevent rusting. Learn more about the Care and Maintenance of Carbon Steel Knives Learn More

A union of traditional artistry and high-performance materials, the Minonokuni Sakura Usuba (SKU: Sakura-1615) is a precision tool crafted for the specialist. Its purpose is to perform meticulous vegetable work with unparalleled ease and accuracy. The Damascus Blade: The soul of this knife is its striking Shirogami-Ko Damascus blade. The construction features a core of high-purity Shirogami-ko (White Steel #1), a carbon steel revered by Japanese bladesmiths for its ability to achieve an incredibly sharp edge. This hard cutting core is protected by layers of softer steel forge-welded around it, creating the elegant, wave-like pattern characteristic of Damascus steel. This process provides the perfect blend of properties: the extreme sharpness of the Shirogami core with the added durability and resilience of the Damascus cladding. Hardened to a Rockwell Hardness of 60/62, the blade offers exceptional edge retention through rigorous use. The 210mm (8.3-inch) blade is ground to a traditional Urasuki Chisel profile—a single-bevel edge with a concave hollow on the back. This specialized grind is the key to creating razor-thin, clean slices while minimizing friction and preventing food from sticking.   Learn More

Minonokuni Sakura Damascus 210mm Kama-Usuba: The Art of Vegetable Mastery Experience the pinnacle of Japanese blade artistry and culinary precision with the Minonokuni Sakura Damascus 210mm Kama-Usuba. More than just a knife, this is a handcrafted masterpiece designed for the chef who demands unparalleled performance in vegetable preparation and appreciates the profound beauty of traditional Japanese craftsmanship. The "Sakura" (cherry blossom) motif, delicately integrated into its design, evokes the transient beauty of Japanese spring, making this knife a stunning centerpiece in any collection. The blade itself is a testament to the smith's skill, featuring a breathtaking Damascus pattern created by expertly forging and layering different steels around a core of ultra-pure Shirogami-Ko (White Paper Steel). This not only results in a unique, rippling aesthetic but also contributes to the blade's resilience and the core steel's legendary cutting performance. At its heart, the 210mm Kama-Usuba (sickle-shaped thin blade) is a specialist's tool. The "Kama" style, with its pointed tip, offers exceptional agility for intricate decorative cuts (kazari-giri), precise peeling (katsuramuki), and detailed vegetable work, setting it apart from the blunt-tipped Kanto-style Usuba. The traditional single-bevel edge, forged from Shirogami-Ko hardened to an impressive HRC 62, is ground to a scalpel-like sharpness. This allows for incredibly thin, clean slices that preserve the delicate cell structure of vegetables, enhancing their flavor and texture. Learn More

The Minonokuni Gin-San 180mm Kamagata Usuba is a traditionally hand-forged knife designed to cut vegetables either in hand or on the board. More versatile than the traditional square ended usuba, this knife has a pronounced tip that can be used to create precisely controlled or decorative cuts. Gin-san steel is a very unique material; it can be hammer forged using the ancient techniques of samurai swordmakers, but is a stainless steel. This material requires less care and maintenance that any traditional carbon steel knives so it is a great choice for anyone who prefers a low maintenance blade. At 180 mm this blade is long enough to cut most any fruit or vegetable without being too heavy or cumbersome. This knife is truly a work of art. It would make a great addition to any knife collection and is a fantastic choice for the home collector or working chef. If you prefer a longer blade this knife is also available in a 210mm length.  Learn More