The Usuba knife is a traditional Japanese single-bevel blade designed for precision vegetable work, from paper-thin katsuramuki peeling to intricate mukimono garnishes. In this guide, we explore the three main types—traditional Usuba, curved-tip Kama Usuba, and delicate Mukimono—while reviewing the best models from Masamoto, Mizuno, and Fu-Rin-Ka-Zan. Whether you’re a home cook seeking cleaner cuts or a professional chef aiming for flawless artistry, the right Usuba can transform your kitchen prep.
