Need a kick-ass veggie knife? Let's take a look at two prep-work heavy weights!
Usuba vs. Nakiri
Usuba
The usuba is a single-bevel knife that is great for decorative, precision cutting. Due to it's edge geometry, the usuba is either a right-handed or left-handed tool but cannot be both, as it is only sharpened on one side.
The single bevel design of the usuba means the knife can get mega sharp, causing minimal damage to the cell walls. This helps retain the vegetables' freshness, flavour, and nutrients.
Compared to the nakiri, the usuba typically has a thick spine and is thin behind the edge, whereas the nakiri is usually quite thin throughout.
Although anyone can use a usuba, it’s ideal for a professional chef who knows advanced techniques that are not easy for an amateur cook.
A usuba can range between 150mm and 240mm.
Sakai Takayuki INOX Usuba 180mm
Nakiri
The nakiri is a double-bevel knife that is great for cutting all kinds of vegetables, herbs, and fruits. It can also be used to cut small, boneless poultry and fish, but it is ideal for effortless push/pull style chopping.
The blade has a square nose and a flat cutting edge, which is why it preforms so well in a push/pull technique. Its tall, rectangular profile ensures your knuckles are a safe distance from the cutting board, providing ample knuckle clearance and preventing accidental injuries, even when chopping at a high speed.
This is a must-have veggie knife for every kitchen.
A nakiri can range between 110mm and 210mm.
A major difference to note in the maintenance of these two knives is the sharpening process. The nakiri is easier to sharpen for a home user. However, the usuba requires experience and usually needs a professional touch. This is due to the usuba’s uncommon, single-edge blade geometry, as opposed to the nakiri’s 50/50 bevel design.
Both the usuba and nakiri can be made from carbon steel or stainless steel. While carbon steel is easier to sharpen, it needs to be protected from oxidization. Stainless steel requires much less maintenance but typically comes with some sharpening difficulties due to the varying hardness of stainless steels available today. For example, softer stainless will sharpen easily but wont stay sharp for very long - meanwhile powder steels with a higher rockwell hardness will take a bit more effort to sharpen but will stay sharp much longer. Sharpening stainless steel is a balancing act of knowledge and skill.
Having opened in 2015, The Cook’s Edge is a store that offers a wide range of Japanese knives—from affordable to rare finds—to suit your needs. Now that you have a better understanding of the differences between a usuba and a nakiri, you can make an informed decision in store or shop for your choice of knife on our 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 a 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!