Usuba & Nakiri Knives

An usuba is a traditional single-bevel Japanese vegetable knife with a thinner, sharper edge suited for precision cuts and push-cutting; a nakiri is double-bevel, more symmetric and easier to use for most home cooks, offering straight vertical cuts and simpler maintenance

Look for high-carbon stainless or carbon steel for sharpness and edge retention; harder steels (higher Rockwell number) hold an edge longer but can be more brittle and harder to sharpen, while softer stainless steels are tougher and resist corrosion but require more frequent honing

Blade lengths from 165 mm to 180 mm (about 6.5–7 inches) balance control and cutting surface for most kitchens; choose a wider, flatter profile for easy push-cutting and scooping vegetables, and a slightly longer blade if you frequently process large produce

Regularly hone with a fine ceramic rod between uses, keep blades dry and oil carbon steel to prevent rust, and use a whetstone for sharpening—single-bevel usuba require angle-specific sharpening on the primary side and a light touch on the back, while double-bevel nakiri are sharpened evenly on both sides

Nakiri knives are well-suited to beginners because their double-bevel edge is forgiving and easy to sharpen; usuba knives demand more skill and maintenance due to the single-bevel profile but offer superior precision for experienced users

They are optimized for vegetables and delicate slicing; you can do light tasks like trimming herbs or slicing boneless fish, but avoid cutting bones, frozen food, or hard roots that can chip the thin edge