Usuba Knives

Usuba knives - Japan's single-bevel vegetable specialist

A Usuba is a tall, narrow, single-bevel Japanese vegetable knife capable of thinner, cleaner cuts than any double-bevel blade - the tradeoff being a technique that takes real practice to master. Most blades run 16.5–21 cm, tall enough to keep the chef's knuckles safely above the cutting board.

Where the double-bevel Nakiri is easy to pick up, the Usuba has traditionally been reserved for professional chefs, rewarding the extra skill with precision a home cook's Nakiri can't quite match.

What is a Usuba knife used for?

The Usuba is built almost exclusively around vegetable work: fine slicing, chopping, shredding, and specialized techniques like katsuramuki, the paper-thin rotary peeling method used for daikon and cucumber in kaiseki cuisine. It isn't designed for bone or frozen ingredients, both of which can damage its thin, single-bevel edge.

Usuba blade design and steel

Our range features hand-forged blades from Masamoto, one of Tokyo's most established cutlery houses with roots in traditional Edo-style knife making, and Sakai Kikumori, working out of Sakai's centuries-old blade-making tradition. Both use Shirogami (white steel) carbon steel, prized for an exceptionally fine, hard edge, though it needs more careful drying and oiling than a stainless blade.

See our full Iron Clad Steel range for more knives built with this traditional carbon-core construction.

How to sharpen a Usuba knife

Single-bevel knives require a different sharpening approach than double-bevel blades. If the edge needs reshaping or has a chip, start with a coarse whetstone to rebuild the bevel, then move to a fine whetstone to polish both the bevel and the flat back (ura) - the mirror finish that gives a well-sharpened Usuba its clean release from vegetables.

Frequently asked questions about Usuba Knives

Is a Usuba knife hard to learn to use?

Yes, more so than a Nakiri - its single bevel takes practice to control, which is why it's traditionally used by trained chefs.

Can someone new to single-bevel sharpening maintain a Usuba?

It's possible with practice, but the technique differs from double-bevel sharpening; starting on a coarse stone to learn the bevel angle before attempting fine polishing is recommended.

Are Usuba knives available for left-handed cooks?

Most are ground for right-handed use; left-handed versions exist but are less common and typically made to order.