Nakiri & Usuba — Japanese Knives that Bring Out the Beauty of Vegetables
Nakiri & Usuba Japanese Vegetable Knives
The Nakiri and Usuba are traditional Japanese knives created to cut vegetables with precision and grace.
Every detail of their design—blade shape, balance, and thinness—has been refined over generations to reveal the natural color, texture, and vitality of each ingredient.
They represent the very essence of the Japanese art of knife craftsmanship.
Nakiri — The Beloved Everyday Vegetable Knife
The Nakiri is one of the most familiar vegetable knives found in home kitchens across Japan.
With its double-bevel edge, it’s easy to handle and offers stability when cutting firm vegetables such as pumpkins, daikon, or carrots.
Its straight edge makes it perfect for precise push- and pull-cutting motions, allowing for clean, consistent slices.
Ideal for fine tasks like julienne, mince, and decorative cuts, the Nakiri delivers a light, balanced feel that appeals to both beginners and professional chefs alike.
Usuba — Precision for the Art of Japanese Cuisine
The Usuba is a single-bevel professional vegetable knife known for its thin blade and refined balance.
Its straight profile and slightly weighted body produce perfectly even cuts and exceptionally smooth surfaces.
It is essential for traditional Japanese knife techniques such as katsuramuki (rotary peeling) and mukimono (decorative carving).
Delicate yet powerful, the Usuba has been perfected as a tool for chefs who “shape” vegetables with artistry and intent.
Materials & Craftsmanship
Both Nakiri and Usuba knives are hand-forged from premium steels such as White Steel, Blue Steel, Damascus, or high-carbon stainless steel.
Handles made from natural hardwoods like magnolia or ebony provide a secure, comfortable grip and timeless beauty.
Most Nakiri knives feature a double-bevel edge suitable for both right- and left-handed users,
while Usuba knives are traditionally single-bevel for right-handed chefs—but left-handed versions can be custom-made upon request.
The Beauty of Japanese Vegetable Knives
Generations of Japanese blacksmiths have honed their skills to perfect these two blades.
Though similar in purpose, the Nakiri represents the beauty of everyday cooking,
while the Usuba embodies the discipline and artistry of the professional chef.
With every slice, you’ll feel the quiet sharpness, balance, and precision that connect you to the deep tradition of Japanese craftsmanship.