Q1: Is Usuba better than Nakiri for all vegetables?

No, the usuba is not better for all vegetables. The usuba excels in precision cuts and decorative work, such as katsuramuki (rotary peeling) or creating fine garnishes. The nakiri, however, is more practical for everyday chopping of carrots, onions, cabbage, or leafy greens. For daily cooking at home, the nakiri is usually the better choice. The usuba is best for professional kitchens where presentation and technique matter.

Q2: Can beginners use a Usuba knife?

Beginners can try a usuba, but the learning curve is steep. The single-bevel edge requires good control to avoid uneven cuts. It also needs careful sharpening, which can be difficult for first-time users. For beginners, a nakiri is easier to handle and maintain. Once you gain experience with Japanese knives, you can move on to the usuba if you want to practice traditional skills.

Q3: How do I sharpen a single bevel knife at home?

Sharpening a single-bevel knife like a usuba takes practice. You need a whetstone and must work only on the beveled side at a consistent angle, usually around 10–15 degrees. The flat side is lightly polished to remove burrs. Many chefs recommend learning from a professional or taking lessons before sharpening a usuba at home.

Q4: What other Japanese knives are similar or related?

The nakiri is closely related to the santoku and bunka, which are also versatile vegetable knives. The usuba is more closely related to the yanagiba (sushi knife) and deba (fish butchering knife), since all three are single-bevel and used in professional Japanese kitchens.

Q5: Are there left-handed Usuba knives?

Yes, there are left-handed usuba knives, but they are harder to find and usually more expensive. Most traditional usuba are made for right-handed users. Left-handed cooks often prefer the nakiri because its double-bevel edge works the same for both hands.

Table of Contents

Nakiri vs Usuba: Clear Comparison for Beginners and Experts

Marketing Team | September 03, 2025 | 8 min read

Both the nakiri and usuba are Japanese knives made for cutting vegetables. They share a flat edge that creates clean, straight cuts. The difference is in how each knife is built and who it is meant for. A nakiri is a double-bevel knife designed for home cooks, while an usuba is a single-bevel knife used by professional chefs for precise and decorative work.

If you want to understand the nakiri vs usuba comparison and learn which knife fits your cooking style, keep reading.

1. Quick Comparison: Nakiri vs Usuba

Both the nakiri and usuba are Japanese knives designed for cutting vegetables. At first glance, they look similar with their flat edges, but their construction and use are different. The table below shows the main differences so you can compare them quickly.

Feature	Nakiri Knife	Usuba Knife
Edge Type	Double bevel, sharpened on both sides. Easy to control for most users.	Single bevel, sharpened on one side. Demands skill for straight, clean cuts.
Blade Shape	Rectangular blade with a flat edge, ideal for chopping straight down.	Tall and flat with a pointed tip, used for thin slicing and garnishing.
Weight	Lighter and easier to handle during long prep.	Heavier, gives power but feels less forgiving for beginners.
Best For	General vegetable prep in home kitchens.	Decorative cuts and katsuramuki (rotary peeling) in professional cooking.
Skill Level	Beginner-friendly and accessible to anyone.	Suited for trained chefs with advanced knife skills.
Sharpening	Easier to sharpen with basic whetstone practice.	Requires skill and precision to sharpen the single bevel correctly.
Price Range	Usually affordable, widely available in stainless steel and carbon steel.	Often more expensive, especially in high-carbon traditional styles.

The nakiri works best for home cooks who want a reliable knife for everyday vegetable prep. The usuba is a traditional chef’s knife built for precision and decorative techniques.

2. What is a Nakiri Knife?

A Nakiri is a traditional Japanese knife made for cutting vegetables. The word nakiri means “vegetable cutter” in Japanese. The knife became popular in home kitchens during the Edo period because it made daily vegetable prep faster and cleaner.

nakiri VG-10 Rosewood Handle Knife - Lewis Knife

Key characteristics

Blade length: Usually 165–180 mm, short and easy to handle.
Blade design: Rectangular with a flat edge, double-beveled for use on both sides.
Materials: Often made with stainless steel or carbon steel, sometimes with Damascus patterns.
Handle: Available in both traditional wooden wa-handles and Western-style yo-handles.

Primary uses

Cutting vegetables straight down without rocking.
Chopping leafy greens, cucumbers, carrots, and potatoes.
Preparing thin slices of cabbage or other vegetables for salads.

The nakiri knife is recommended for home cooks because it is simple to use and easy to sharpen. Compared to a usuba, the nakiri does not require advanced skill. It is perfect for everyday cooking when you want clean, even cuts.

3. What is a Usuba Knife?

A Usuba is a traditional Japanese vegetable knife used mainly by professional chefs. The name means “thin blade,” showing its role in making delicate, precise cuts. The usuba is an essential knife in professional Japanese cuisine, especially for decorative cutting.

Key characteristics

Blade length: Commonly 180–240 mm, longer than a nakiri for advanced techniques.
Blade design: Tall and flat, single-beveled, with Kanto (square tip) or Kansai (rounded tip) styles.
Materials: Typically forged from high-carbon steel like White Steel or Blue Steel.
Handle: Usually fitted with a wa-handle made from magnolia wood and buffalo horn.

Primary uses

Performing katsuramuki (rotary peeling) on daikon and other vegetables.
Creating fine garnishes and decorative cuts in kaiseki and sushi cuisine.
Producing thin, precise slices without damaging the texture.

The usuba knife is heavier and usually single-beveled, which means it requires more skill to control. Many famous Japanese chefs prefer the usuba because it allows exact, beautiful cuts. Compared to a nakiri, the usuba is less forgiving, but it delivers precision that professionals value.

4. Details Comparison: Nakiri vs Usuba

The nakiri and usuba may both look like flat-edged vegetable knives, but their edges are built very differently. These differences create specific advantages and challenges in daily kitchen use.

4.1 Blade Shape

Nakiri: Features a rectangular blade with a flat edge, usually 165–180 mm in length. The shape makes it easy to chop vegetables straight down and scoop them into a pan. Moreover, Nakiri's lighter build gives speed and comfort for home kitchens.
Usuba: Has a taller blade with either a square tip (Kanto style) or a rounded tip (Kansai style). Lengths often range from 180–240 mm. The height provides control for precise, decorative cutting techniques.

The nakiri’s rectangular profile suits everyday chopping, while the usuba’s taller blade is built for advanced knife skills and presentation.

The nakiri and usuba may both look like flat-edged vegetable knives, but their edges are built very differently.

4.2 Bevel Design

Nakiri: Double-bevel edge, sharpened evenly on both sides like most Western knives. This makes Nakiri easy to control and suitable for both right- and left-handed users.
Usuba: Single-bevel edge, sharpened only on one side with the back flat or slightly concave. This design allows extreme precision but requires training to use correctly.

The nakiri’s double bevel is practical for anyone, while the usuba’s single bevel demands skill and practice, making it less forgiving.

4.3 Cutting Performance

Both the nakiri and the usuba are vegetable knives, but their performance in the kitchen depends on your skill and the way you prepare food.

Nakiri performance

Double-bevel edge chops straight down, making it easy to cut carrots, cucumbers, and leafy greens.
Rectangular blade keeps slices even and helps scoop chopped pieces into a pan.
Lightweight design reduces fatigue during long prep sessions.
Handles thin slicing for everyday prep, but is less suited for decorative or specialized cuts.

Usuba performance

Single-bevel edge gives precise control for thin slices, especially with firm vegetables.
Tall, flat blade supports clean push cuts and professional techniques.
Designed for katsuramuki (rotary peeling) to create paper-thin sheets of daikon.
Heavier build provides stability but punishes mistakes, making it less forgiving for beginners.

Nakiri is lightweight and versatile for everyday slicing, while Usuba offers precise, professional cuts but demands more skill.

Expert tip: If your goal is decorative vegetable work or traditional Japanese presentation, the usuba is the better choice. The nakiri remains the knife of choice for quick, reliable prep at home.

4.4. User Experience

The nakiri and usuba are shaped for vegetable cutting, but they differ in weight, balance, and ease of use.

Nakiri experience

Weight and balance: Light and evenly balanced, which reduces wrist strain during long prep.
Handle options: Available in both Western-style yo-handles and traditional Japanese wa-handles, giving flexibility based on comfort.
Handedness: Double-bevel edge works the same for right- and left-handed cooks.
How to learn: Easy to master for beginners because of its straightforward chopping motion.

Home cooks prefer the nakiri for ease, while the usuba delivers precision for skilled chefs.

Usuba experience

Weight and balance: Heavier and blade-forward, offering stability but causing fatigue for new users.
Handle options: Commonly paired with a wa-handle, which is lightweight but demands a precise grip.
Handedness: Usually made for right-handed cooks; left-handed models are harder to find and more costly.
How to learn: More difficult, as the single-bevel edge requires better control and consistent technique.

Expert tip: Home cooks find the nakiri more comfortable and forgiving. In contrast, the usuba rewards skilled chefs with unmatched precision, but it requires practice and confidence to handle comfortably.

5. Choosing the Right Knife for Your Needs

Choosing between a nakiri and an usuba depends on how you cook and what you expect from a vegetable knife. Both knives handle vegetables well, but their design and purpose guide them toward different users.

The nakiri knife

Best for home cooks and beginners who want a straightforward tool for daily prep.
Double-bevel edge is easy to control for smooth, even cuts.
Rectangular blade handles cabbage, carrots, leafy greens, and other common vegetables quickly.
Lightweight reduces wrist fatigue during long chopping sessions.
Available in stainless steel, which makes care and sharpening simple.

The usuba knife

Designed for chefs or advanced cooks who value precision and traditional Japanese techniques.
Single-bevel edge delivers extremely thin, exact slices for garnishes and decorative work.
Tall blade supports push cutting and specialized skills such as katsuramuki (rotary peeling).
It can achieve results that the nakiri cannot, but mistakes are less forgiving.
Requires practice, sharpening skills, and proper care to use effectively.

Expert Recommendations

If you mainly cook at home and want a reliable, low-maintenance vegetable knife, the nakiri is the practical option.
If you focus on Japanese cuisine and want to master decorative cutting techniques, the usuba will serve you better.
Many chefs choose to own both: the nakiri as a versatile daily tool, and the usuba as a specialty knife for fine presentation work.

Final Words

Choosing between nakiri vs usuba depends on your skills and your kitchen needs. A nakiri gives you simplicity, balance, and easy use for everyday vegetable prep. An usuba delivers precision and tradition for chefs who need fine cuts and have the sharpening skills to maintain it.

Think about your cooking style and your comfort level. By matching the right knife to your needs, you will prepare vegetables faster, cleaner, and with more confidence.