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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 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
