You have no items in your shopping cart.
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.
-
Zwilling Four Star 6.5-inch Nakiri Knife
The Zwilling Four Star 6.5-inch (170mm) Nakiri is a specialized instrument that integrates Western durability with traditional Japanese vegetable-prep geometry. Unlike the curved profile of a Western chef’s knife, the Nakiri features a signature flat edge and squared-off tip, specifically engineered for the vertical push-cuts required for high-volume vegetable processing. Each blade is forged from a single piece of proprietary high-carbon stainless steel using the SIGMAFORGE® process, ensuring a stable, well-balanced tool with a robust bolster. The blade undergoes FRIODUR® ice-hardening to 57 Rockwell (HRC), a process that optimizes the molecular structure to achieve superior corrosion resistance and an edge that remains sharp through exhaustive prep sessions while remaining responsive to honing. The seamless, molded handle—the hallmark of the Four Star series—is designed without gaps or rivets, providing a clinical level of hygiene and a slip-resistant, ergonomic grip that accommodates a professional pinch grip for surgical accuracy in julienne, brunoise, and katsuramuki-style cutting. Learn MoreRegular Price: $139.99
Special Price $99.95
-
Made In 6.6" Japanese Damascus Steel Nakiri
A precision vegetable knife designed for faster, cleaner prep with minimal effort. The Made In Japanese Damascus Nakiri is built for cooks who want maximum efficiency when working with vegetables. Forged in Seki, Japan, it features a 6.6-inch rectangular blade with a flat cutting edge designed for clean, vertical push-cuts. This allows the full length of the blade to contact the board, producing uniform slices without the rocking motion required by a traditional chef’s knife. From finely slicing onions and herbs to breaking down dense vegetables like carrots, cabbage, and potatoes, the Nakiri delivers consistent results with less effort and greater control. At its core is VG-10 stainless steel, clad in 66 layers of Damascus for a total of 67 layers. Hardened to 60–61 HRC, the blade holds a sharp edge significantly longer than standard stainless steel while maintaining the toughness needed for daily use. The thin blade geometry moves easily through ingredients, while the Damascus finish helps reduce sticking during repetitive prep. A full-tang construction provides balance and stability, and the moisture-resistant polymer handle is shaped for a secure, comfortable grip during extended use. Best For Frequent vegetable prep where clean, consistent cuts matter Cooks who prefer a straight up-and-down motion instead of rocking Anyone looking to complement a chef’s knife with a dedicated produce blade Making prep faster, more controlled, and less repetitive Learn More$199.00 -
Masahiro Shiro-Ko 180 mm Usuba
The Masahiro Shiro-Ko 180mm Usuba Knife is a traditional Japanese vegetable knife designed for unmatched precision and control. Crafted from White #2 steel (Shirogami/Shiro-Ko)—a high-purity carbon steel revered by professionals—this blade takes an exceptionally sharp edge with ease, making it ideal for clean, accurate cuts that preserve the texture and appearance of vegetables. The 180mm Usuba profile features a straight edge and tall blade, allowing for effortless push cuts, katsuramuki (rotary peeling), and detailed vegetable work. Every movement feels intentional and refined, reflecting the delicacy and discipline of Japanese cuisine. Finished with a lightweight Paulownia (Empress) wood handle and a traditional water buffalo horn ferrule, the knife offers excellent balance, comfort, and a timeless aesthetic. Responsive, precise, and beautifully crafted, the Masahiro Shiro-Ko Usuba is a trusted tool for chefs and serious home cooks who demand sharpness, control, and authenticity in their vegetable preparation. Learn More$250.00 -
Masahiro Shiro-Ko 165 mm Usuba
The Masahiro Shiro-Ko 165mm Usuba Knife is a traditional Japanese vegetable knife designed for unmatched precision and control. Crafted from White #2 steel (Shirogami/Shiro-Ko)—a high-purity carbon steel revered by professionals—this blade takes an exceptionally sharp edge with ease, making it ideal for clean, accurate cuts that preserve the texture and appearance of vegetables. The 165mm Usuba profile features a straight edge and tall blade, allowing for effortless push cuts, katsuramuki (rotary peeling), and detailed vegetable work. Every movement feels intentional and refined, reflecting the delicacy and discipline of Japanese cuisine. Finished with a lightweight Paulownia (Empress) wood handle and a traditional water buffalo horn ferrule, the knife offers excellent balance, comfort, and a timeless aesthetic. Responsive, precise, and beautifully crafted, the Masahiro Shiro-Ko Usuba is a trusted tool for chefs and serious home cooks who demand sharpness, control, and authenticity in their vegetable preparation. Learn More$215.00 -
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 -
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 -
Suncraft Senzo Pro 165mm Nakiri
Suncraft Senzo Pro offers a Western style handle on a Japanese Nakiri with a SG2 powder steel blade. This high rockwell hardness steel is actually tougher steel than many softer steels and suitable for a Professional kitchen . Elegantly simple design and an excellent value given the quality of material, fit and finish of the handle, balance and overall feel of this nakiri. Blade Length: 6.5 in. (165mm) Blade Height: 2 in.(47mm) Handle Length: 4.7 in. (120mm) Overall Length: 10.6 in. (295mm) Spine Thickness: 1.9mm Weight: 6.7 oz Kasumi style cladding
SG2 Core Blade Steel
Black Resin Laminated Handle with Mosaic Pin Made in Japan Learn More$225.00 -
Kikuichi Warikomi Damascus Tsuchime Nakiri
Comfort and Control: Experience the Best of Both Worlds with the Kikuichi WDT Nakiri The Kikuichi WDT Warikomi Damascus Tsuchime Nakiri is a fresh reimagining of the beloved WGAD series, now elevated with a stunning, warm Birch handle. This knife is not merely a tool, but a statement piece, designed to shine both on your cutting board and in the knife block. The Perfect Fusion of Power and Precision Forged in the samurai tradition of a company with over 750 years of blade-making history, this Nakiri offers the best of both worlds. It features a substantial weight, comparable to many German knives, paired with the legendary precision of a Japanese blade, making it a favorite for those who appreciate a Western-style handle. The heart of the WDT Nakiri is its meticulously crafted 17-layer blade. A core of high-performance VG-10 steel, renowned for its fine grain structure and outstanding durability, ensures a long-lasting, razor-sharp edge. This core is clad in 16 layers of Damascus steel and finished with a "Tsuchime" (hammered) pattern. This beautiful, hand-hammered finish creates air pockets to reduce drag and enhance food release, allowing you to slice and chop with effortless grace. Designed for the Discerning Chef The Nakiri's flat, rectangular blade is the ultimate design for chopping vegetables, ensuring clean, complete cuts with every motion. The new, ergonomic Birch handle provides a comfortable, secure grip for extended use. As a final mark of its distinguished heritage, each knife is hand-engraved with the signature Kikuichi chrysanthemum logo, a symbol of excellence once granted to the company's sword-smithing ancestors by the Emperor of Japan. Learn More$309.95 -
I.O. Shen 6.7 in. (170mm) Bunka Nakiri
The I.O. Shen 6.7 in. (170mm) Oriental Slicer has a smaller handle then other knives in the I.O. Shen line that is to give the user more finger clearance between the cutting board the the handle making this a good knife for prepping onions or mincing garlic. This is not just a good vegetable knife but is naturally a slicing knife and is thin enough to slice fillets of fish or prepare sashimi. Learn More$176.75 -
I.O. Shen 6.5 in (165mm) Nakiri
The I.O. Shen 6.5 in (165mm) Nakiri is a standout vegetable prepping knife. The large, weighted handle allows you to chop and mince for hours with comfort and the Triplex Steel blend has 62 Rockwell hardness that tapers down to a razor edge. Learn More$179.95
