Usuba Knife

The Usuba knife (薄刃包丁, Usuba bōchō) is a traditional Japanese knife mainly used for cutting vegetables. It has a thin and straight blade, which is perfect for cutting thin sheets of vegetables. This knife is great for large vegetables like cabbage and root vegetables. The single bevel edge helps make clean cuts and gives you good control. However, it’s not recommended for cutting vegetables or fruits with thick skins, as this can damage the blade.

The Usuba knife is often used for fine vegetable work, like cutting through radishes, carrots, and onions with precision. The sharp edge makes it perfect for tasks that require control and finesse, such as creating thin slices for garnishes or decorative cuts for presentation. The blade is thinner than most knives, which allows for cutting cleanly through vegetables with minimal effort.

Typically, Usuba Japanese knife ranges in length from 180mm to 210mm, providing just enough reach for larger vegetables but still allowing for precise control in smaller tasks. They are often made from high-performance Japanese steels like Blue Steel #2 or White Steel #2, which maintain sharpness for long periods but require more care than stainless steel options. 

Therefore, Usuba knives are a favorite in Japanese kitchens, particularly in restaurants that specialize in vegetable-centric dishes. The knife’s ability to handle detailed cooking tasks like filleting vegetables or creating precise cuts for sushi makes it a key tool for professionals. 

However, Usuba knives are not beginner-friendly. Their technical requirements make them more difficult to use, which is why they are generally unsuitable for home cooks without prior experience.

If you’re looking to add a knife that handles vegetable prep with precision, the Usuba knife is a great option. Its sharp edge, light weight, and ability to perform delicate cuts make it a valuable tool in the kitchen.