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Usuba / Nakiri
Usu(Thin)Ba(Knife)
Usuba is a traditional Japanese knife shape with a thick spine and pronounced shinogi line. Characterized by their rectangular shape and utter lack of camber Usuba knives are best used when preparing vegetables. The shape of the Usuba blade and the angle at which the handle is affixed to it allow for a significant degree of knuckle clearance which can be quite helpful when working with larger quantities. It is important to note that Usubas are typically one sided although this definition is not universally applicable and some manufacturers do create double-beveled knives that would indeed qualify as Usubas. The westernized version of an Usuba, which is typically double-beveled and also intended for use on vegetables, is known as a Nakiri. Although many believe the distinction between Usubas and Nakiris to be their one or two sidedness this is not wholly accurate. The key distinction between the two shapes is the thickness of the steel from which they are formed. Despite being named “thin knife” Usubas are thicker than their westernized counterpart the Nakiri.
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Kyocera Innovation 6" Nakiri Vegetable Knife (TK-150N WH-BK)
A 6" ceramic nakiri designed for efficient vegetable prep, straight cuts, and full board contact. The Kyocera Innovation White 6" Nakiri is built specifically for vegetable work. The straight edge profile allows the blade to make full contact with the cutting board, producing clean, complete cuts with each stroke. This design is especially effective for chopping, slicing, and processing dense or fibrous vegetables. It reduces the need for rocking motions and keeps prep consistent and efficient. The blade is made from zirconia ceramic. It holds its edge significantly longer than steel and maintains that performance through extended use. Because it is non-reactive, it will not affect flavor or cause browning when working with ingredients like cabbage, onions, apples, or herbs. This knife cuts with very little resistance. It produces smooth surfaces and allows ingredients to separate cleanly from the blade. The 6" length provides enough surface area for board work while remaining easy to control. The tall blade also helps with guiding cuts and transferring ingredients. Compared to a santoku or chef’s knife, the nakiri offers more consistent contact with the board, which improves efficiency when processing vegetables in volume. Ceramic holds its edge well but does not flex. Avoid hard materials such as bones or frozen foods, and do not twist the blade during use. This knife is best suited for vegetables, fruits, and herbs. It is not intended for proteins or heavy-duty cutting. The lightweight construction reduces fatigue during repetitive chopping. The handle provides a secure, stable grip for controlled cutting. The blade will not rust or corrode. When sharpening is required, it should be done with a diamond system or professional service. Learn More$95.00
