Usuba

Usuba knives are traditional Japanese vegetable knives with single-bevel edges, designed for precision slicing in professional kitchens. Two regional styles exist: the Kantō usuba features a square blunt tip, while the Kansai (kamagata) version has a curved, pointed tip for intricate work.

Unlike double-beveled nakiri knives, usuba knives allow for thinner, cleaner cuts—ideal for advanced techniques like katsuramuki, where vegetables are shaved into translucent sheets. Favored by sushi chefs, these knives demand skill but deliver unmatched control and refinement in vegetable preparation.

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