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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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Miyabi Evolution 6.5-inch Nakiri Vegetable Knife
Engineered for Perpetual Precision: The Miyabi Evolution 6.5-inch Nakiri For the professional chef or dedicated home cook processing bulk produce, the Miyabi Evolution 6.5-inch Nakiri is a specialized instrument designed to eliminate efficiency bottlenecks. Unlike standard Western knives, this Nakiri features a flat profile and a squared tip, optimized specifically for vertical push-cutting and rapid dicing without the wasted motion of a rocking strike. At the core of this blade is FC61 fine carbide steel, a material often reserved for high-end razor blades. This metallurgical choice ensures the knife maintains a 'white-hot' edge through 40 lbs of mirepoix while remaining resilient against the chipping common in lesser high-carbon Japanese steels. The blade undergoes Zwilling's signature FRIODURx2 ice-hardening process, reaching a Rockwell Hardness of 61. This creates a crystalline structure that balances extreme edge retention with the toughness required for dense root vegetables like butternut squash or jicama. Hand-finished in Seki, Japan, the blade utilizes the three-step Honbazuke process. Each edge is sandblasted to a katana-style finish, reducing surface friction for seamless pass-through. The handle is a study in ergonomics, featuring a glass-fiber enhanced POM construction with a curved heel to prevent slipping during intensive shifts. The rounded spine and bolster ensure that your pinch grip remains comfortable, preventing the 'hot spots' and calluses common with square-edged industrial knives. Learn More$164.95 -
Miyabi Koh Nakiri Vegetable Knife - 6.5" (165mm)
Master the Art of the Blade: The Miyabi Koh 6.5" Nakiri Experience the revolutionary fusion of German durability and Japanese precision—a handcrafted masterpiece engineered for the ultimate vegetable prep performance. For the culinary enthusiast who demands more than just a sharp edge, the Miyabi Koh 6.5-inch (165mm) Nakiri represents the pinnacle of modern metallurgy and ancient tradition. While standard vegetable knives often force a compromise between the 'toughness' of Western steel and the 'retention' of Eastern alloys, the Miyabi Koh series utilizes advanced FC61 Fine Carbide stainless steel. This provides a staggering 61 Rockwell hardness, allowing for a scalpel-like 9.5-12° edge angle that doesn't just cut—it glides. Hand-honed in the legendary city of Seki, Japan, each blade undergoes the proprietary FRIODURx2 ice-hardening process. This ensures your knife is not only resistant to corrosion but possesses the chip-resistance necessary for high-volume kitchen work. The aesthetic is as sharp as the edge, featuring a mirror-polished finish, a sandblasted katana edge, and the iconic embossed MIYABI logo. The ergonomic octagonal Pakkawood handle is designed for the modern chef, supporting both the precision of Asian rocking cuts and the power of Western chopping. Accented with a silver mosaic pin, it offers a secure, comfortable grip that reduces fatigue during long prep sessions. Whether you are julienning delicate root vegetables or dicing dense squash, this Nakiri provides the stability of a Japanese cleaver with the finesse of a surgeon’s tool. Learn More$164.95 -
Miyabi Birchwood Nakiri
Miyabi Birchwood 6.5 in. (165mm) Nakiri made of Miyabi's SG2 (Powdered Steel) This unique blend of steel is used for its excellent edge retention and ability to be sharpened. The Nakiri primarily a vegetable knife, the flat blade profile is very adept at making fine cuts from vegetables needed to garnish dishes. This finely crafted nakiri knife mimics a Japanese cleaver shape and features a wide, ultra-sharp blade that’s ideal for prepping everything from veggies to meat to fish. It’s a sturdy knife created for just about everything in the kitchen, but most especially for chopping, slicing, and dicing vegetables. Handcrafted in Seki, Japan, top-of-the-line MIYABI Birchwood is a work of culinary art. Both blade and handle are crafted from the most precious materials, which shape their striking appearance. More than meets the eye, the potent core of SG2 micro-carbide powder steel is protected by a stunning 100-layer flower Damascus pattern. MIYABI’s innovative, CRYODUR® ice-hardening process locks in the blade’s long-lasting sharpness. The scalpel-like blade is complemented by an equally striking and comfortable Karelian (Masur) Birch handle. A prized material for knife handles, Karelian Birch is also the only wood ever used in a Fabergé egg. Exquisite and ergonomic, MIYABI Birchwood knives feel as good as they look. Learn More$334.95 -
Miyabi Birchwood Bunka Knife
Discover a harmonious blend of traditional Japanese craftsmanship and modern engineering with the Miyabi Birchwood Bunka Knife. This versatile knife is expertly designed for a wide range of kitchen tasks, offering the precision of a Santoku with the added versatility of a classic chef's knife. Its distinctive "K-tip," or reverse tanto, allows for meticulous cuts, making it ideal for everything from fine dicing to intricate garnishing. Handcrafted in Seki, Japan, the epicenter of samurai sword-making, each Miyabi Birchwood Bunka knife is a testament to centuries of artistry and expertise. The blade's stunning Damascus pattern and the unique grain of the Karelian Birch handle make this knife as beautiful as it is functional. It is not merely a tool but a piece of functional art that will elevate your culinary experience. Learn More$364.95
