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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 White 6-inch Ceramic Nakiri, Black Handle (TK-150N WH-BK)
A nakiri is a vegetable knife with a straight edge and a tall, squared blade. The straight edge touches the board along its whole length, so a chop through a bunch of kale or a pile of herbs cuts through completely without leaving pieces joined at the bottom. Kyocera’s 6-inch Innovation White nakiri adds a ceramic blade to that shape.Kyocera also points out that the wide blade works as a scoop for carrying chopped food from the board to a sauté pan. It suits boneless proteins as well as produce. Bone-in cuts and anything frozen should go to a steel knife, since ceramic chips under force.Knife Merchant holds authorized Kyocera dealer status, which customers raise before they order. It matters because Kyocera’s limited warranty covers only knives bought from authorized resellers.
Nakiri or Santoku?The Innovation White 5.5-inch Santoku has a pointed tip for finer work and a shorter blade. The nakiri is the better choice for chopping large amounts of vegetables. For a curved edge that rocks, see the Innovation White 7-inch Chef’s Knife. Learn More$95.00
