Usuba Knife : Japanese Vegetable Knife (Single Bevel)

Applications of the Usuba (Thin-bladed) Knife

These knives are used for cutting, chopping, and skinning vegetables in Japanese cuisine.

How to Select an Usuba Knife

There are two types of Usuba Knife: Kamagata type (the sickle shape) and Edo type (the rectangle shape). If you are unsure which to choose, we recommend the Kamagata type because the point of the blade is useful.

As chopping involves making frequent contact with a cutting board, blade sharpness tends to decrease. Due to this, picking a knife with a long lifespan is advisable.

First, we recommend "White Steel #2 Kasumi", made from the most popular steel in Sakai. It covers a wide range of people from beginners to top chefs. It is the most popular Usuba Knife, likely because it is easy to sharpen.

For Japanese & Sushi Restaurants: Ideally, such restaurants would want a knife as hard as possible with a well-developed blade thickness. We recommend the "White Steel #1 Montanren".

For busy restaurants that do not have time to wipe the knife as often, we recommend the "Hakugin Silver Steel #3" stainless steel series.