What is a Usuba Knife? Differences from Nakiri Knives and Recommended Knives

Have you ever wondered why the daikon radish garnish cut by a Japanese chef for sashimi is so translucent and crisp? The secret lies in the thin-bladed knife they use.

A thin blade knife minimizes damage to vegetables at the cellular level, allowing you to bring out the original flavor and texture of the ingredients to the fullest extent.

In this article, we will explain why using a thin-bladed knife changes the way you cook, and what points to consider when choosing one.

What is a Usuba Knife? The "Vegetable Specialist" that Supports the Skills of Japanese Cuisine

The thin blade knife is a Japanese knife specifically designed for cutting vegetables that has been used in Japanese cuisine for a long time .

As the name suggests, it is characterized by being very thin from the spine to the tip. While a thick deba knife is a tool for "cutting bones," a thin blade is specialized for "making the most of vegetable fibers without breaking them."

Although it is not designed for cutting meat or fish, it delivers outstanding performance when it comes to chopping, peeling, and decoratively cutting vegetables .

• Chop : Chop the green onions and cabbage thinly enough that they are translucent.
• Peel : Peel in long, paper-thin strips, like peeling a daikon radish.
• Decorative cutting : Create delicate shapes such as decorative cuts.

In other words, it is an essential knife for creating beautiful Japanese food appearance and a crisp texture.

The biggest feature is the "single-edged" structure! The reason why it doesn't destroy vegetable cells

The most distinctive feature of a thin blade knife is its single-edged blade , which is the decisive difference from a typical household knife (double-edged).

For example, imagine chopping up green onions.

• Double-edged knives (such as Santoku knives): The blade cuts in from both sides in a V-shape, so pressure is applied to both sides of the food when you cut it, crushing the fibers. This is what causes the onions to stick together and become spicy or bitter.
• Single-edged (thin-bladed) knife: Because the blade is on one side (single-edged), the force is only applied to the side of the food being cut (the right side). This puts no stress on the food being left (the side held in the left hand).

This "relief" structure allows the thin blade knife to cut vegetables without crushing their fibers or cells. As a result, the cut surface is as smooth as a mirror, is less likely to discolor over time, and the crisp texture lasts longer.

Does it change the taste of your food? The exquisite sharpness produced by "Urasuki"

The back of a thin blade knife is not flat, but has a slight concave edge, which is called "ura-suki."

This depression creates a "layer of air" between the food and the knife. Have you ever had the experience of cutting a cucumber or radish and the food sticking to the knife, making it difficult to cut? The back edge of the knife plays a role in minimizing that friction.

Less friction means the blade passes through smoothly without applying unnecessary force. This structure, which reduces damage to ingredients , is the secret to the beautiful, sharp edges that professionals create when cutting vegetable dishes.

The difference between a thin blade knife and a vegetable knife and how to choose

The difference between a thin blade knife and a vegetable knife is whether the blade is single-edged or double-edged .

Because the degree of difficulty when cutting is completely different, the usuba knife is recommended for those who want to master authentic Japanese cooking techniques , while the nakiri knife is recommended for those who want to easily chop vegetables at home . We will explain in detail why.

The crucial difference is the blade structure! "Single-edged (for professionals)" vs "Double-edged (for home use)"

The difference between a thin blade knife and a vegetable knife is whether they are single-edged or double-edged.

■ Thin blade knife

• Structure: Single-edged
• Characteristics: It has a sharp cutting edge, but the blade has a tendency to cut at an angle, so skill is required to cut straight down.
• Recommended for: Professionals and advanced users.

■ Nakiri knife

• Structure: Double-edged
• Features: Just like a Santoku knife, the blade cuts evenly on both sides, so anyone can easily cut straight.
• Recommended for: Home and everyday use.

Who should use a "Thin Blade Knife (Single-Edged)" and who should avoid it?

■ Recommended for

• People who want to learn authentic Japanese cuisine techniques (such as peeling katsura).
• People who want to be extremely particular about the quality of their sashimi garnishes and condiments
• People who have a clear goal of "improving their cooking skills"

■People who should stop using a vegetable knife (people who should buy a vegetable knife)

• People who just want to chop vegetables
• People who want to cut hard vegetables like pumpkins with one blade (thin blades will chip)
• People who want to chop radishes into chunks (due to the single-edged blade, the knife will cut at an angle and not straight).

Who should use a "Double-edged Nakiri Knife"? Differences from a Santoku knife

If you want to make it easier to julienne or chop vegetables, you should choose a vegetable knife rather than a thin-bladed knife.

A Santoku knife can also be used to cut vegetables, but a vegetable knife has advantages that a Santoku knife does not have.

• The blade is straight: Since it is not curved like a Santoku, the blade fits snugly against the cutting board, making it less likely that onions or other cuts will be left uncut (connected).
• Wide width: It is very easy to use like a scraper to carry large amounts of chopped cabbage or other vegetables onto the knife and to the pot.
• Excellent for pushing and piercing: The center of gravity is further forward than with a Santoku, so you can chop rhythmically without getting tired.

There are two types of thin blade knives

Usuba knives can be broadly divided into two types: "Eastern style (Kanto style)" and "Sickle style (Kansai style)."

In the past, different types of knives were used depending on the region, but now in professional settings and cooking schools, the sickle-shaped knives are overwhelmingly the most popular due to their ease of use.

Understand the characteristics of each and choose the shape that best suits your style.

[Kama-gata (Kansai-style)] A versatile type that can be used for carving and fine carving

If you're unsure which one to get first, we definitely recommend the sickle-shaped one.

• Characteristics: The blade is curved like a sickle and has a sharp point. This shape was originally used in the Kansai region.
• Advantages: In addition to chopping, the sharp tip of this knife can also be used for delicate tasks such as cutting vegetables decoratively, carving, and hollowing out.
• Why is it so popular? The "Azuma-gata" knife, which will be discussed later, has no sharp point and is therefore not suitable for fine work. The sickle-gata knife overcomes this weakness and is now chosen by many chefs, regardless of region, as a "versatile knife that can be used for both carving and carving."

[Eastern type (Kanto type)] Square shape makes chopping extremely easy

• Characteristics: The blade has a rectangular shape with a square tip. This is the shape that has been traditionally used in the Kanto region.
• Advantages: The center of gravity is located at the front, so you can use the weight of the knife to chop vegetables with ease. It is ideal for chopping large amounts of vegetables.
• Disadvantages: The tip is rounded (not sharp), so it is not suitable for making fine cuts in food or for decorative cutting.

[Peeling knife] For those who want to master peeling.

If you are thinking, "I want to master peeling" or "I want to specialize in decorative cutting," then a "peeling knife" is also an option.

• Characteristics: The blade is narrower and thinner than a regular thin blade knife. The tip is sharp.
• Advantages: It is extremely effective for "air combat" without using a cutting board. The thin blade has little friction, so you can peel radishes surprisingly smoothly.
• Please note: The blade is too delicate, so it is not suitable for heavy chopping on a cutting board. It is best to think of it as a specialized knife for use as a second or subsequent knife.

How to Choose the Right Usuba Knife! The Right Material and Size

Because thin blade knives are tools for professionals, choosing the wrong one can lead to failure, such as rusting and becoming unusable, or being too big and intimidating. Here, we will present criteria for choosing a knife that will not fail, with an emphasis on practicality.

Material: Stainless steel is the best for preventing scum from vegetables.

You may have the image that professional knives are made of steel, but when it comes to knives specifically for vegetables, we strongly recommend stainless steel.

• Reason: Vegetables contain bitterness or acid. When cutting vegetables, especially eggplant, lotus root, or lemon, with a steel knife, the blade will instantly turn black or rust due to a chemical reaction.
• Recommended material: Stainless steel has evolved recently. Materials such as "Ginsankou" and VG10 in particular combine stainless steel's rust resistance with sharpness. For home use, the rule of thumb is to choose a stainless steel knife that is easy to maintain.

Size: 180mm for home use, 210mm for serious practice

The size (blade length) of a thin blade knife should be chosen according to your purpose and the size of your kitchen.

• 180mm (standard for home use): This is about the same length as a regular Santoku knife. It is easy to handle and can be used on a household cutting board, making it the perfect first knife.
• 210mm (for professional use): You can cut large vegetables like radishes and cabbages in one motion. Also, a longer blade will create a more stable cutting line when peeling, so this size is recommended for those looking to improve their skills.

Dominant hand: If you are left-handed, be sure to check the "left-handed" version (note that it is a single-edged knife)

The thing you need to be most careful about is your dominant hand .

Usuba knives are single-edged, so they are clearly divided into right-handed and left-handed. If you use a right-handed knife with your left hand, the blade will not dig into the food or will move outwards due to the blade's structure, making it impossible to cut properly.

If you are left-handed, they may be a little more expensive, but be sure to choose ones that are sold as "for left-handed people" (marked with a sheath, etc.).

How to use a thin blade knife and points to note

Favorite cutting techniques: Master the "tsukikiri" and "hegikiri" techniques

To make the most of the straight blade of a thin blade knife, there are two basic cutting methods:

• Tsukigiri: Hold the knife parallel to the cutting board and gently push it forward while cutting, dropping it up and down. Modification: Tsukigiri: Hold the knife parallel to the cutting board and gently push it forward while cutting, dropping it up and down.
• Hegiri: This is an advanced technique in which you lay the knife parallel to the cutting board and slide it sideways to cut ingredients. It is used, for example, when you peel a daikon radish and then stack the pieces to julienne. The straight blade of a thin blade knife allows you to cut with a uniform thickness all the way to the end.

Difficult cutting methods: Why "chopping" and "pressing" are difficult

On the other hand, things that are easy to do with a household Santoku knife can be difficult with a thin-bladed knife.

• Chopping (splitting ingredients from directly above): When trying to cut a radish or carrot in half from directly above, the single-edged blade will automatically cut in at an angle (towards the back of the knife). Forcing the knife to cut straight puts strain on your wrist, so it is not suitable for chopping hard root vegetables.
• Push cutting (sliding the blade forward): Because the blade is not curved like a Santoku knife, it is not good at "pushing" the cutting board by sliding the blade forward using the tip as a fulcrum. The entire blade hits the cutting board at once, so if you try to push the cutting board, you will feel a strong impact.

Things you should never cut (pumpkins, frozen foods)

The blade of a thin blade knife is sharpened to an extremely thin thickness to maximize sharpness. As a result, it is delicate and vulnerable to shocks and twisting forces.

Never cut the following foods, as this can cause the blade to chip in one hit.

• Hard vegetables such as pumpkin skin
• corn on the cob
• Frozen foods in general
• Fish bones and chicken cartilage

For these tough ingredients, use a thick, durable "deba knife" or a versatile "santoku knife."

Frequently Asked Questions (FAQ)

Q. I'm a beginner. Can I use a thin blade knife if I buy one straight away?

A. If you have a strong desire to practice peeling vegetables, then it's fine. However, if your only goal is to simply cut vegetables, then a double-edged, easy-to-use vegetable knife will be easier to use without giving up. A thin bladed knife requires practice to cut straight, so it may be difficult for those new to cooking.

Q. Is it okay to cut meat or fish with a thin blade knife?

A. Generally speaking, no. Thin blade knives are strictly for use on vegetables. Not only will they lose their sharpness easily if they get oily from meat or fish on them, but the delicate blade may chip if it happens to come into contact with a small bone. For meat and fish, use a chef's knife or a santoku knife.

Q. For beginners, which is better: steel or stainless steel?

A. For beginners, we highly recommend stainless steel. While steel has excellent sharpness, it quickly rusts due to the scum and moisture in vegetables. If you don't make it a habit to wipe your knife several times while cooking, it will quickly turn brown. Today's high-quality stainless steel has a sharpness comparable to that of steel, so choose the one that is easier to maintain.

Q. I'm torn between the 165mm and 180mm. Which one would you recommend?

A. For home use, we recommend the 180mm. Considering the size of commonly used vegetables such as radishes and cabbages, the 180mm cutter allows you to cut them all in one go, making it less stressful. The 165mm cutter is more maneuverable, but may not be long enough to cut thick radishes, making it difficult to work with.

Summary: The thin blade knife is a lifelong companion that will raise the level of your cooking

The usuba knife is by no means an "all-purpose knife that can be recommended to everyone," but if you understand its characteristics and master its use, your usual vegetable dishes will become dramatically more delicious and beautiful.

• If you want to maximize the taste and texture of vegetables, use a thin blade knife (single-edged)
• If you want to streamline your daily cooking, get a "vegetable knife (double-edged)"

Understanding these differences, choose the knife that best suits your cooking style. Finding a great knife will make your time in the kitchen more enjoyable than ever before.