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The Usuba is ideal for cutting vegetables and fruits which are served raw, because the thin and sharp blade produces cut surfaces with very little cell damage, and this minimizes the discoloration and change in flavor often caused by oxidation. The versatile middle section of the blade can be used for thinly slicing vegetables and also for performing the specialized Katsuramuki ("Rotary peeling”) technique.

The relatively tall and long blade of the Usuba make it ideal for tackling large ingredients, such as cabbages, but it is not recommended for cutting vegetables or fruit with hard skins or hard stones, because they may damage the blade. The tall blade is also very useful when using the knuckles of your free hand to guide the blade during cutting, and this is useful technique to develop if you want to consistently cut vegetables at a particular thickness.

Usuba 180mm to 210mm sizes are generally recommended for home cooks.

For customers who prefer knives with a double bevel edge, we recommend the similarly-shaped Nakiri, which was also designed specifically for cutting vegetables.