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.
-
Global Classic Forged 200mm Vegetable Knife
Unleash Precision: The Global Classic Forged 8" Vegetable Knife (Nakiri)
Experience the rhythmic perfection of vegetable prep with the Global Classic Forged 8-inch Vegetable Knife. This isn't just a tool; it's an extension of your hand, designed for those who appreciate the art of a perfect cut. Drawing inspiration from the traditional Japanese Nakiri, its straight-edge blade is engineered for a precise up-and-down chopping motion, allowing you to create paper-thin slices and uniform dices with effortless speed and remarkable consistency. This knife is part of Global's esteemed Classic Forged line, which enhances the brand's legendary lightweight design with the robust strength of drop-forged construction. A solid, weighted bolster provides a seamless transition to the blade, offering a more substantial feel and exceptional balance. The blade itself is forged from Global’s exclusive CROMOVA 18 high-carbon stainless steel, ice-tempered and hardened to achieve a razor-sharp edge that lasts. From dense root vegetables like daikon and carrots to delicate herbs, this Nakiri turns culinary preparation into a meditative, precise, and satisfying experience. Learn More$189.95 -
Global Classic 7.1 in. Vegetable Knife
The Global Classic 7.1 in. (180mm) Vegetable Knife is the perfect knife for quickly chopping vegetables; particularly shallots, green onions and garlic. Unlike more traditionally shaped nakiris this blade has a slight curvature near the tip which allows for a rock cut and creates a smooth motion when rocking the knife along the board. Guaranteed to speed up your vegetable prep when compared to a traditional nakiri design. Learn MoreRegular Price: $149.95
Special Price $99.99
-
Global Classic 7.1 in Hollow Edged Vegetable Knife
The Global Classic 7.1 in. (180mm) Nakiri with a Granton Edge is the ultimate vegetable knife. This blade is designed for quick and efficient chopping. The blade is slightly curved to facilitate a comfortable rocking motion during use. This knife can also be used to cut meat, fish and any other food, but we know you'll really enjoy using this knife for vegetable prep. The hollow edge "grantons" that have been cut into each side of this blade are designed to help food release cleanly from the blade; this will reduce surface friction to make cutting easier and help improve the quality of each cut. Learn More$149.95 -
Kikuichi Nickel Damascus 175mm Nakiri
The Ultimate Vegetable Knife, Reimagined as Art: The Kikuichi Nickel Damascus Nakiri For the chef who finds joy in the rhythm of preparing fresh vegetables, the Nakiri is an indispensable tool. The Kikuichi Nickel Damascus Nakiri elevates this traditional Japanese vegetable knife into a breathtaking piece of functional art. Its beauty is immediate and striking—a mesmerizing, 16-layer pattern of Nickel Damascus that flows across the blade, ensuring each knife is a one-of-a-kind masterpiece. The Nakiri's design is one of pure, focused efficiency. The straight-edge blade and blunt tip are engineered for effortless push-cutting and rapid, straight-down chopping. This creates full contact with the cutting board on every stroke, ensuring you never have to break apart vegetables with a follow-up cut. From paper-thin cucumbers to finely diced onions, this blade provides unparalleled speed and precision. Its tall, flat profile also makes it the perfect tool for scooping and transferring ingredients. At the heart of this stunning Damascus is a cutting core of high-performance VG10 steel. This premium cobalt-infused alloy is the gold standard for high-end Japanese cutlery, celebrated for its ability to achieve a scalpel-like edge and hold it through countless preparations. It glides through even dense vegetables with almost no resistance. The blade’s elegance is perfectly balanced by a refined, octagonal handle made from rich, dark mahogany wood. It offers a comfortable, secure grip that makes the knife feel agile and precise in the hand. The hand-engraved Kikuichi chrysanthemum on the blade is the final touch—a quiet mark of the 750-year legacy of craftsmanship that this exquisite knife represents. Learn More$329.95 -
Mac Japanese Series 6.5 in. (165mm) Nakiri
Award-Winning Precision: Mac Japanese Series 6.5 in. (165mm) Nakiri Vegetable Knife Transform your vegetable and fruit preparation with the Mac Japanese Series 6.5-inch (165mm) Nakiri, a knife celebrated for its exceptional performance. Specifically engineered to deliver impeccably clean and straight cuts, this Nakiri is your go-to for effortlessly chopping, mincing, and slicing all types of produce. This isn't just a claim; it's an endorsement from the experts! Recommended by culinary authorities like Cook's Illustrated and Bon Appetit, who laud it as "The Best Nakiri Knife for Slicing Vegetables Beautifully." They praise its robust construction, razor-sharp edge, and ergonomic design, noting how it "feels like the perfect extension of your hand." We wholeheartedly agree – its balance and control are simply outstanding. Whether you're preparing delicate garnishes, uniform diced vegetables, or powerful chopping, the Mac Japanese Series Nakiri empowers you to achieve professional-level results with every stroke, making it an indispensable tool for any kitchen. Learn More$97.95 -
Masahiro Traditional Carbon 7 in (180mm) Usuba
Masahiro Traditional Carbon 7 in (180mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More$113.75 -
Masahiro MV Nakiri
The Masahiro MV 6.5 in. (165mm) Nakiri provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Nakiri knives feature a very flat blade profile and a wide body for a comfortable choke grip. Nakiri knives tend to work best for prepping vegetables as they allow the user to make very fine cuts like julienne, tourne, fine dice and even peeling cucumber and daikon radishes. With the MV Steel used in this Nakiri the cook will find this knife is very easy to hone and sharpen when it finally starts to dull as the majority of the sharpening will be done on the face side of the blade and the steel is very responsive to ceramic rods and whetstones. Since Masahiro’s founding, they have been dedicated to making knives in Seki City, the sword capital of Japan. The materials used in their knives are sourced in Japan. In addition, no part of the processing is outsourced overseas, and their parts are made in Japan. At Masahiro craftsmen carry out almost all processes from material selection to hardening and finishing sharpening at their main factory. Each and every knife is packed with the know-how of our veteran craftsmen. The sharpness of our knives is guaranteed by the handiwork of craftsmen who have been making knives for many years. They carefully assess the characteristics of each material and apply the optimal processing and sharpening to each knife. The MV line by Masahiro is the model that sets the standard for stainless steel professional knives.The handle is made of laminated reinforced wood with antibacterial agents. The blade is made of high-carbon stainless steel "MBS-26," which is resistant to rust and has excellent sharpness durability. The weight of the knife feels good in your hand, and it is a well-balanced design that does not tire you out even after long hours of work. A single-edged blade is a knife with a back bevel on one side. The main benefit of a single sided blade is the taper of the blade comes to a finer edge; an added benefit of the single-sided blade is the ease of sharpening on stones, the majority of the sharpening process is done just on the face(front) side of the knife only a small amount of sharpening work is needed on the backside of the knife to straighten and align the edge. Learn More$112.50 -
Masahiro Traditional Carbon 8.25 in (210mm) Usuba
The Masahiro Traditional Carbon 8.25 in (210mm) Usuba provides for very clean, straight cuts and is used by sushi chefs to roll-cut cucumbers into very long thin sheets. This knife is ideal for cutting, chopping and mincing fruits and vegetables. Learn More$191.00 -
Masahiro Virgin Carbon 6.5-inch (165mm) Nakiri Vegetable Knife
The Masahiro Virgin Carbon 165mm Nakiri is a specialized tool designed for those who prioritize a refined edge over the convenience of stainless steel. In hands-on testing, the first thing a chef notices is the weight distribution; at 1.85mm at the spine, it feels remarkably nimble, allowing for rapid 'tap-chopping' without hand fatigue. The 'Virgin Carbon' steel used here is an exceptionally pure alloy, devoid of the large chromium carbides found in stainless knives. This results in a grain structure that takes a toothy, aggressive edge that bites into waxy pepper skins and dense root vegetables with minimal resistance. When handling this Nakiri, the asymmetrical grind becomes its defining characteristic. Unlike a standard 50/50 bevel, this blade is optimized for right-handed users to push food away from the blade as it cuts, preventing the suction that often slows down prep work. You will notice the steel begin to develop a blue-grey patina after the first few onions or proteins—this is the mark of high-quality carbon steel. While it requires immediate drying to prevent oxidation, the tradeoff is a knife that is significantly easier to hone on a 6000-grit waterstone than any Western equivalent. The flat profile ensures full contact with the cutting board, eliminating the 'accordion' vegetable strands that often occur with curved chef's knives. Learn More$99.25 -
Mercer Genesis Forged Nakiri Knife 7-inch
Precision Performance for High-Volume Produce Prep In a fast-paced commercial kitchen, your vegetable station is only as efficient as your blade geometry. The Mercer Genesis 7-inch Forged Nakiri (M20907) represents a strategic bridge between traditional Japanese design and the rugged durability required by Western culinary workflows. Unlike a standard chef's knife, the Nakiri’s flat edge and rectangular profile allow for a full contact 'push-cut' motion, eliminating the need for a rocking stroke and significantly increasing output speed for mirepoix, slaw, and paper-thin garnishes. Crafted from a single piece of high-carbon German X50CrMoV15 steel, this blade is forged to endure the rigors of 12-hour shifts. The 50/50 double bevel grind provides the versatility needed for both left- and right-handed chefs, while the 56 Rockwell hardness ensures the edge is tough enough to resist chipping when hitting the board, yet remains easy to hone in the middle of service. This is a tool built for the 'in the weeds' moments where precision cannot be sacrificed for speed. The defining feature of the Genesis series is the Santoprene handle. While wood or composite handles can become slick with moisture or oils, the Genesis grip remains secure even when wet, providing a critical safety margin during high-speed prep. For the professional cook processing cases of produce, the ergonomic taper and weight balance of this forged blade reduce wrist strain, allowing for consistent, uniform cuts from the first onion to the last. Learn More$64.10
