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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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Made In 6.6-inch Japanese Damascus Steel Nakiri
The Made In Japanese Damascus Steel Nakiri is built for vegetables. Its tall, rectangular blade and perfectly flat edge meet the cutting board along their full length, so each straight downward cut goes cleanly through an onion, a carrot, or a stack of greens without leaving connected pieces. Made In has it forged in Seki, Japan, with a VG-10 core inside 66 layers of Damascus steel.
Why It PerformsFully flat edge: Made for push cuts and straight chopping. Every cut reaches the board, so slices separate cleanly.Tall blade: The 1 7/8-inch height gives your knuckles clearance and doubles as a scoop for moving chopped vegetables to the pan.Double bevel at 15 degrees: Sharpened on both sides, so it cuts straight for both right- and left-handed cooks.VG-10 core and Damascus cladding: A hard stainless core for a long-lasting edge, protected by layered steel.Full tang, polymer handle: Balanced, with a hand-finished handle that resists slipping and staining.
What It Does BestDicing onions, carrots, and celeryShredding cabbage and slicing leafy greensThin slices of potatoes and root vegetablesFine brunoise and julienne cuts
Choosing the Right Made In KnifeThe nakiri is not designed for meat, bones, or a rocking cut. Pair it with the Made In 8-inch Japanese Damascus Steel Gyuto for proteins, or buy both in the Made In 2-Piece Japanese Damascus Steel Knife Set. For a single all-purpose blade of the same length, see the Made In 6.6-inch Japanese Damascus Steel Santoku. Learn More$199.00
