Are you looking for a vegetable knife that performs extremely well? If so, you have two great options—the Usuba knife and the Nakiri knife.
Are you wondering how these knives are any different from each other? If so, you would want to know which one of these to buy.
Usuba Knife vs. Nakiri Knife
Usuba
The Usuba knife is a single-bevel knife that is great for decorative cutting that requires precision. Being sharp on one side, an Usuaba is either right-handed or left-handed but cannot be both.
Usuba knives ensure that the ingredients retain taste after being cut and are perfect in recipes that serve raw fruits or vegetables. It’s an excellent sushi knife and undoubtedly a sushi chef's favourite!
As compared to the Nakiri knife, the Usuba knife is slightly heavier but has a thinner blade, even though the Nakiri has a significantly thin blade itself.
Although anyone can use an Usuba knife, it’s ideal for a professional chef who knows advanced techniques that are not easy for an amateur cook.
An Usuba knife can range between 160mm and 240mm.
Sakai Takayuki INOX Usuba 180mm
Nakiri
The Nakiri knife is a double-bevel knife that is great for cutting all kinds of vegetables, herbs, and fruits. It can be used to cut small, boneless poultry and fish. It’s ideal for effortless push/pull style refined chopping.
Nakiri’s blade has a flat tip and edge, making it ideal for chopping quickly. Its large, rectangular profile ensures a safe distance for your knuckles from the cutting board, preventing accidental injuries even when chopping at a high speed. This is a must-have knife for every kitchen.
A Nakiri knife can range between 160mm and 180mm.
Yoshikane Nashiji SKD Nakiri 165mm
A major difference to note in the maintenance of the two knives is the sharpening process. The Nakiri can be sharpened either at home using a suitable whetstone or from a professional sharpening service. However, the Usuba requires more skill and usually needs professional sharpening. This is due to Usuba’s uncommon blade design, which is sharp on just one side as opposed to Nakiri’s blade being symmetrically sharp on both sides.
Both Usuba and Nakiri blades are traditionally made from carbon steel or stainless steel. While carbon steel is sharper, it needs to be protected from rusting. Stainless steel does not rust easily and is easier to care for.
Investing in a good-quality knife is a great feeling, but in order to keep it sharper for longer, you should make sure to protect it. In order to protect your knives, you can store them in a protective case, sheath, or Saya that fits. When it’s time, you can get your knives professionally sharpened for maintenance and extended life.
Having opened in 2015, The Cook’s Edge is a store that offers a wide range of genuine Japanese knives and western knives—from affordable to rare finds—to suit your needs. Now that you have a better idea about Usuba knife vs Nakiri knife, you can visit their store or shop for your choice of knife at their online store!
Thank you for diving into the differences between the Usuba and Nakiri knives! We hope this guide helped you understand which knife might be the right fit for your needs. Whether you're aiming for precise, decorative cuts with an Usuba or seeking the all-purpose versatility of a Nakiri, both knives bring unique advantages to your kitchen.
For more information or personalized recommendations, feel free to contact us. We’re here to help you find a knife that perfectly suits your style and needs. Happy cooking!