Collection: Usuba

The usuba is a traditional single-beveled Japanese vegetable knife for professional chefs. It comes in two regional styles: the Kantō version with a square blunt tip and the Kansai (Kamagata) version with a sheep's foot tip, enabling more delicate work. Unlike the double-beveled nakiri used in homes, the usuba's single-beveled design allows for thinner slices but requires greater skill. Professional chefs rely on this specialized knife for precision vegetable preparation and techniques like katsuramuki to create paper-thin vegetable sheets.