Usuba Knife

The Usuba is a traditional Japanese vegetable knife with a tall, thin, single-bevel blade designed for clean, precise cuts. Ideal for slicing raw vegetables and fruits, it minimizes cell damage to preserve color and flavor. The flat edge makes it perfect for straight cuts and advanced techniques like Katsuramuki (rotary peeling). With blade lengths typically ranging from 180mm to 210mm, it's well-suited for large produce such as cabbage or daikon. The tall profile also provides finger clearance for guided chopping. However, it's not recommended for hard-skinned vegetables or items with pits, as the thin blade may chip. For those who prefer a double-bevel option, the Nakiri offers similar performance with added versatility.