Usuba

Usuba is a traditional single bevel knife used by professional Japanese and Western cooks in the preparation of vegetables and fruit. Typically, these knives have a very flat blade profile making them ideal at push cutting or chopping rather than rock cutting. The Usuba profile may be sheep footed or squared off, which makes the tip more dexterous, but also more delicate.  Single bevel knives also require a different set of techniques to use and sharpen, so users should be aware of what that entails prior to purchasing a Usuba. Oishya published lots of tutorials and advice available at our Insight section for Japanese knives. A Nakiri is a very similar design intended for use in the same applications but uses a more versatile double bevel design. As these are single bevel knives, they are handed so left handed users in particular need to be cautious about ordering a knife appropriate to them. These knives will range in size between 165mm and 210mm.