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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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Masahiro Shiro-Ko 7-inch (180mm) Usuba
Masahiro Shiro-Ko 180mm Usuba The Masahiro Shiro-Ko 180mm Usuba is a traditional Japanese vegetable knife sized for professional prep and larger produce. The extra length handles whole cabbages, daikon and long cucumbers in full strokes, and the tall, thin blade separates each push cut cleanly from the next. Features White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless. Single-bevel urasuki grind: The bevel on the face and the slightly concave back reduce friction in dense vegetables and allow paper-thin slicing and katsuramuki, the rotary peeling of daikon into long, continuous sheets. Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise. Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work. Choosing an Usuba The Masahiro Shiro-Ko 165mm Usuba is easier to handle on smaller boards. For a Yellow Paper carbon steel alternative at this length, see the Masahiro Traditional Carbon 180mm Usuba. Learn More$250.00 -
Masahiro Shiro-Ko 6.5-inch (165mm) Usuba
Masahiro Shiro-Ko 165mm Usuba The Masahiro Shiro-Ko 165mm Usuba is a traditional Japanese vegetable knife for cooks who want precise, clean cuts that preserve the texture and appearance of produce. Its tall, thin blade and straight edge meet the board along their full length, so each push cut separates completely without leaving connected slices. The compact length suits home kitchens and smaller boards. Features White #2 carbon steel: Shiro-ko (White Paper #2) is a high-purity carbon steel that takes an exceptionally keen edge and sharpens quickly on waterstones. It is not stainless. Single-bevel edge: The bevel on the face and the flat back let the blade produce paper-thin slices and perform katsuramuki, the rotary peeling of daikon and cucumber into long, continuous sheets. Straight edge profile: The flat edge makes full contact with the board for clean push cuts, julienne and brunoise. Lightweight wa-handle: The paulownia wood handle is exceptionally light, which keeps the balance in the blade for fine, controlled work. Choosing an Usuba The Masahiro Shiro-Ko 180mm Usuba adds length for larger vegetables such as cabbage and daikon. For a Yellow Paper carbon steel alternative, see the Masahiro Traditional Carbon 180mm Usuba. Learn More$215.00 -
Minonokuni Ume 210mm Kama-Usuba
Minonokuni Ume 210mm Kama-Usuba
The Kamagata Usuba is a traditional single-bevel, hand-forged, carbon steel vegetable knife. It is lighter than an usuba due to rounding the spine, the kama-usuba shape is more popular in Japan than the traditional usuba. These are extremely thin, sharp blades and not suitable for hard vegetables. They excel at precision work like cutting cucumber and daikon sheets for sushi.
Learn More$135.00 -
Minonokuni Ume 180mm Left-Handed Kama-Usuba
The Minonokuni Ume 180mm Left Handed Kamagata Usuba is a fantastic introductory piece for anyone looking to make their first foray into the world of traditional Japanese Hocho knives. The Kama-Usuba is the traditional, chisel ground variant of the Santoku blade shape. Designed for slicing, dicing, chopping and mincing vegetables, this knife has an extremely thin and sharp edge that can be used to make very clean, very precise cuts. At 180mm this blade is light enough to be maneuvered comfortably, but has enough blade length to make quick work of any job. Learn More$125.00 -
Minonokuni Ume 180mm Kama-Usuba
The Minonokuni Ume Kama-Usuba is the traditional Japanese knife designed for the art of vegetable preparation. Its single-bevel blade is engineered for techniques impossible with a Western knife, from creating paper-thin, continuous sheets of daikon (katsuramuki) to executing incredibly fine, straight cuts. What makes this a "Kama" style Usuba is its distinctive curved "sickle" tip, a design that originated in the Kansai region of Japan. This pointed tip provides a significant advantage for detailed tasks, allowing you to perform intricate carving and decorative work that is more difficult with a standard, squared-off Usuba. It adds a layer of precision for the chef dedicated to flawless presentation. Forged from tough SK-4 High Carbon Steel, the blade holds an exceptionally sharp edge and is easy to maintain with regular sharpening. Like all traditional carbon steel knives, it requires proper care to prevent rust and will develop a unique patina over time, telling the story of its use. It must be washed and dried by hand immediately after every use. Learn More$87.25 -
Minonokuni Ume 210mm Left Handed Usuba
For the left-handed chef dedicated to the art of vegetable preparation, precision is paramount. The Minonokuni Ume 210mm Left-Handed Usuba is an instrument crafted specifically for you, designed to eliminate the resistance and awkwardness of using a right-handed blade. This traditional Japanese vegetable knife, with its name Usuba meaning "thin blade," is your gateway to achieving flawless, masterful cuts. Feel the effortless glide as you execute the intricate katsuramuki (rotary peeling) technique or create impossibly thin, translucent vegetable slices that will elevate the presentation and texture of any dish. Part of the acclaimed "Ume" or "Essential Collection," this Usuba provides an authentic experience with true Japanese craftsmanship. The blade is forged from SK-4 high carbon steel, renowned for its ability to achieve an exceptionally sharp, long-lasting edge. Its true left-handed, single-bevel grind ensures the knife pulls away from your knuckles, providing unparalleled control and accuracy. This isn't simply a reversed blade; it's a purposefully engineered tool that allows the left-handed artist to fully express their culinary vision with grace and precision. Learn More -
Minonokuni Ume 210mm Usuba
Minonokuni Ume 210mm Usuba: The Art of Precision Vegetable Preparation Experience the unparalleled art of Japanese vegetable preparation with the Minonokuni Ume 210mm Usuba. This isn't just a knife; it's a meticulously crafted instrument, designed for chefs and home cooks who demand absolute precision, effortless performance, and exquisite results in every cut. Crafted for Perfection: Inspired by generations of Japanese bladesmithing, the Minonokuni Ume Usuba embodies the spirit of its heritage. Its defining characteristic is the single-bevel blade, a hallmark of traditional Japanese culinary tools, allowing for incredibly thin, clean, and exact cuts that are simply unachievable with Western-style knives. Learn More -
Minonokuni Ume 195mm Usuba
For the chef who understands that true artistry lies in the details, the Minonokuni Ume 195mm Usuba is an indispensable partner. This is not merely a knife; it is a specialized instrument designed to transform the humble vegetable into the star of the plate. The 195mm blade strikes a perfect harmony between nimble agility and confident authority, making it a uniquely versatile workhorse. It's quick enough for delicate, intricate garnishes, yet substantial enough to power through dense root vegetables with a single, clean stroke. The soul of the Usuba is its traditional single-bevel blade, forged from SK-4 high carbon steel. Unlike the wedging action of a Western knife, this blade glides alongside the vegetable's cellular walls, parting them cleanly without crushing. The result is unparalleled: produce that is vibrantly fresh, texturally perfect, and full of life. Experience the silent, satisfying glide as you perform the meditative art of katsuramuki or create garnishes of gossamer-thinness. This Usuba from the "Ume" (Essential) Collection is an investment in your craft, promising a new level of precision and a deeper connection to your ingredients. Learn More$104.00 -
Minonokuni Ume 180mm Left-Handed Usuba
The Minonokuni Ume Series 180mm Left-Handed Usuba, is a fantastic starter knife for anyone looking for their first tradtional Japanese knife. Made from yellow paper carbon steel, this blade is tough, durable and easy to sharpen. This shape is primarily used for vegetable prep where it is used for tap, draw and push cutting. The long, flat blade makes excellent contact with the board on each cut unlike western shaped blades that have a camber better suited for rocking cuts. Please note this is a left-handed knife. We also carry the right handed model here. If you're familiar with traditional, chisel ground hochos and are looking for a harder steel with a longer lasting edge, we recommend the Take series, white steel usuba. Learn More$125.00 -
Minonokuni Ume 180mm Usuba
Discover the soul of Japanese vegetable preparation with the Minonokuni Ume 180mm Usuba. More than just a knife, this is a specialized instrument designed for the chef who seeks perfection in every cut. The name Usuba translates to "thin blade," and this knife is the epitome of that principle, engineered to glide through vegetables with surgical precision. Experience the meditative art of katsuramuki (rotary peeling) as you turn a daikon radish into a paper-thin, continuous sheet. Create flawless, translucent slices that preserve the integrity and vibrant flavor of fresh produce by minimizing cell damage. This Usuba is part of the "Ume" or "Essential Collection," representing an accessible entry point into the world of high-performance, traditional Japanese cutlery. The blade is forged from SK-4 high carbon steel, a material celebrated for its ability to achieve and maintain an incredibly sharp edge. The single-bevel grind, a hallmark of traditional Japanese knives, provides unmatched precision and control for intricate tasks. This isn't just a tool for slicing; it's an invitation to elevate your culinary craft, bringing a new level of artistry and intention to your vegetable dishes. Learn More
