Kansai-Usuba: Kansai (Osaka)
Kanto-Usuba: Kanto (Tokyo)
Edo Period 1603 – 1868
165 — 240mm
Usuba is considered the best Japanese vegetable knife due to the precision its long and extremely thin blade offers. The name itself translates to “thin blade,” used to cut and slice vegetables and fruits without damaging fibers. With this single bevel knife, cell breakage in ingredients is least expected. Minimal cell damage prevents oxidation and discoloration that may alter the flavor. Usuba knife should be your go-to knife in preparing vegetables and fruits served uncooked.
There are two variants of Usuba knife: Kansai-Usuba also known as Kamagata-Usuba and Kanto-Usuba, also known as Edo-Usuba. Kansai-Usuba’s pointed tip is used for vegetable decorative cutting. While Kanto-Usuba comes with a square and blunt tip. Both knives are perfect for delicate vegetable and fruit preparation.
Tips When Using the ‘Usuba’
Usuba knives come with a single beveled blade. You must carefully select an Usuba knife that best suits your grip if you're left-handed. This knife comes with a thin edge, so you should refrain from using it on vegetables and fruits with hard skin or stones to avoid blade damage.
For cutting and slicing consistency, you may push the knuckles of your free hand against the tall blade of the Usuba knife. It's the perfect knife for professional Japanese chefs due to its precision and consistency.