Usuba: The Blade that Honors Vegetables

  • Precision for every cut. Elegance in every slice.
    The Usuba is the vegetable knife trusted by masters of Kaiseki cuisine.
    It doesn’t just cut — it reveals the true character of every ingredient.

Usuba Japanese Knife Collection

KIREAJI's Three Promises to You

  • All Japanese Knives from Sakai City

    1. Exceptional Japanese Knives

    Our knives, crafted by Sakai City's master artisans, combine traditional techniques with carefully selected materials, delivering unrivaled sharpness and durability.

  • 2. For a Lifetime of Use

    At KIREAJI, we see knives as lifelong companions. Each knife comes with a free saya, and we offer Honbazuke hand-sharpening by Shiroyama Knife Workshop in Sakai City.

  • 3. Supporting the Joy of Continued Use

    KIREAJI knives are made to grow with you. That’s why we provide trusted after-sales care (fee-based) .

Why Many Product Photos Show Only the Blade

At KIREAJI, every knife is Made to Order.
That means your knife is completed — handle attached and final adjustments made — only after you place your order, by skilled artisans in Sakai, Japan.

Made to Order Japanese Knives

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Across the world, discerning customers seekgenuine Japanese knives crafted in Sakai.
At KIREAJI, we work alongside the master artisans of Sakai to fulfill that desire — shipping authentic Japanese knives straight from Sakai to kitchens around the globe.

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  • Usuba

  • Usuba knives come in various types, each tailored for specific tasks. Here, we'll discuss three main types of Usuba knives and their unique features.

  • 1. Usuba

  • The Usuba is a traditional Japanese knife primarily used in the Kanto region and is well-suited for cutting tasks. Here’s an overview of its key features and recommended uses:

  • Main Features

    Rectangular Blade: The Usuba features a rectangular blade, which provides a forward weight distribution. This design makes it easier to work on the cutting board, allowing for smooth and stable cuts.

  • Advantages

    Forward Weight Distribution: The rectangular blade with forward weight distribution enhances efficiency on the cutting board, making repetitive cutting tasks and detailed work more comfortable and less tiring.

  • 2. Kamausuba

  • The Kamausuba is a versatile knife that has become popular in recent times. This type of knife is designed to handle both cutting tasks and peeling tasks, making it useful for a wide range of applications. The kama-shaped design allows it to excel in both roles, making it a go-to tool for many chefs.

  • Main Features

    • Kansai Design: The Kamausuba is known for its Kansai-style design and has traditionally been used in the Kansai region of Japan. Recently, this type of knife has become mainstream.
    • Combination of Benefits: This knife combines the advantages of both Usuba knives and Mukimono knives. Specifically, it merges the benefits of the thin blade from Usuba knives with the precision of Mukimono knives.
    • Sharp Tip: Unlike Usuba knives with a rounded tip, the Kamausuba features a sharp tip, allowing for precise cuts and detailed work.

  • Advantages

    • Versatility: The Kamausuba incorporates the thin blade advantage of Usuba knives and the sharp tip precision of Mukimono knives, making it suitable for various cutting tasks.
    • Enhanced Cutting Efficiency: The Kamausuba is heavier than Mukimono knives, which enhances its efficiency in cutting tasks. This results in improved cooking efficiency and smoother daily meal preparation.
    • Ease of Fine Work: The Kamausuba excels at fine cutting and detailed tasks. Its combination of thickness and strength makes it a versatile and user-friendly knife.

  • Overall, the Kamausuba knife combines the best features of Usuba and Mukimono knives, offering versatility and ease of use. Its sharp tip and enhanced cutting efficiency make it suitable for a wide range of cooking tasks, from everyday meal preparation to detailed cutting work.

  • 3. Mukimono

  • Mukimono knives, also known as peeling knives, are designed specifically for intricate cutting tasks. Here’s a detailed look at their features and advantages:

  • Main Features

    • Narrow Blade: Mukimono have a very narrow blade, which is ideal for precision work. This thin blade allows for easy maneuvering and delicate cutting, particularly useful for tasks like peeling and intricate vegetable preparation.
    • Thin Thickness: The blade of a Mukimono knife is not only narrow but also thin, making it sharp and precise. This thinness is advantageous for performing fine cuts such as katsura-muki (peeling vegetables into thin, ribbon-like strips). The thin blade ensures that even the most delicate tasks are handled with ease.
    • Sharp Tip: One of the most distinguishing features of the Mukimono knife is its extremely sharp tip. This sharpness is crucial for detailed work, such as decorative cutting or fine detailing in presentation dishes. The precise tip allows for accurate control, making it easier to see and manage exactly where the cut is being made.

  • Advantages

    • Enhanced Precision: The narrow width and thin blade make Mukimono knives exceptionally good for precision tasks. The thinness of the blade helps in performing intricate cuts with minimal effort, making it perfect for tasks like decorative garnishes and detailed peeling.
    • Ease of Use: Due to the sharpness and thinness of the blade, Mukimono knives offer superior handling and control. The narrow blade allows for fine adjustments while cutting, which is particularly beneficial for tasks requiring delicate touch.
    • Versatility in Detail Work: The sharp tip and thin blade of the Mukimono knife make it highly effective for creating intricate designs or performing fine work, such as fruit and vegetable carvings. This makes it an essential tool for chefs and home cooks who want to add an artistic touch to their dishes.

  • In summary, Mukimono knives are specialized tools designed for precision and detail. Their narrow width, thin blade, and sharp tip make them ideal for intricate tasks like peeling and decorative cutting, offering exceptional control and accuracy in detailed culinary work.

  • As we step into the world of Usuba, where tradition meets precision, allow us to present our exclusive Usuba Collection — a lineup of blades crafted by Japan’s most revered artisans.

    These are not merely tools, but masterpieces born of heritage, designed for those who appreciate uncompromising quality and timeless design.

Column: Still not sure whether to choose a Usuba or a Nakiri?

  • Let’s take a closer look at how these two essential Japanese vegetable knives differ.

  • Differences Between Nakiri and Usuba

    Nakiri and Usuba are both indispensable knives for preparing vegetables, but they serve slightly different purposes depending on the user's needs and skill level. Below is a detailed comparison to help you choose the right tool for your kitchen.

  • Nakiri

    The Nakiri knife is specifically designed for vegetables. It features a rectangular blade that is particularly effective for cutting vegetables and mincing. The blade of the Nakiri knife is a double bevel, meaning it is sharpened on both sides. This design makes the Nakiri versatile and commonly used in home kitchens for various cutting tasks.

  • Usuba

    The Usuba knife, while also having a rectangular blade, is a single bevel (or one-sided bevel) knife. The Usuba knife features a blade sharpened on one side only, allowing for very smooth and precise cuts.

  • Key Differences

    • Blade Shape and Sharpening: The Nakiri knife has a double bevel and differs on both sides of the blade. In contrast, the Usuba knife has a single bevel (or one-sided bevel), sharpened on just one side.
    • Usage: The Nakiri knife is a versatile tool used primarily for cutting vegetables in home kitchens. The Usuba knife is designed for delicate tasks and precision cutting, making it ideal for slicing sashimi and other intricate work.
    • Precision of Cutting: The Usuba knife offers a high level of precision and is excellent for tasks requiring a fine cut. The Nakiri knife is more suited for general vegetable preparation, providing a practical and effective tool for everyday use.

  • Summary

    The Nakiri knife is a versatile tool perfect for daily vegetable preparation in the kitchen. In contrast, the Usuba knife excels in precision tasks and specialized cutting needs, such as slicing sashimi. Understanding the features and uses of each knife allows for more efficient and effective kitchen work.

FAQ About Usuba

Knife_forging_process

01. What are the advantages of an Usuba knife?

The Usuba (薄刃) is a traditional Japanese vegetable knife designed for precision and finesse. Its name means “thin blade,” and its design reflects that purpose.

ー Precision: The ultra-thin, single-bevel edge allows for clean, controlled cuts—especially effective for delicate vegetables

ー Versatility: Ideal for katsuramuki (rotary peeling), sen-giri (julienning), fine chopping, and decorative cuts

ー Efficiency: Cuts smoothly with minimal resistance, requiring less effort from the user

ー Aesthetics: Produces sharp, straight cuts that enhance the presentation of garnishes and vegetable dishes

Thanks to its thin blade and specialized form, the Usuba is a go-to tool for professionals focused on visual detail and precision.

02. What is an Usuba used for?

The Usuba is primarily used for cutting, chopping, and peeling vegetables in Japanese cuisine. Among the three main traditional Japanese knives (Deba, Yanagiba, Usuba), it demands the most skill to sharpen properly, due to its straight, single-bevel blade profile.

03. What is the difference between a Mukimono and an Usuba?

Although both are single-bevel knives used in vegetable preparation, they differ in shape and purpose:

ー Mukimono: Originating from the Kanto region, it has a thinner spine and a pointed, rhombus-shaped tip. Best for decorative peeling and intricate garnishes

ー Usuba: Has a broader, heavier blade with a flat edge—ideal for straight, clean cuts and katsuramuki

04. Which should I choose: Nakiri or Usuba?

Neither is objectively better—it depends on your needs and skill level:

ー Usuba:

 ー For experienced users and professionals

 ー Offers high precision but requires skill in handling and sharpening (single-bevel)

ー Nakiri:

 ー Ideal for home cooks and beginners

 ー Double-bevel blade makes it easier to control and maintain

 ー More versatile for general vegetable prep

Choose based on your comfort with Japanese-style knives and the level of detail you want in your cuts.

05. What does “Usuba” mean in Japanese?

“Usuba” is written as 薄刃 in kanji.

ー “薄 (usu)” means “thin”

ー “刃 (ba or ha)” means “blade”

Together, it literally means “thin blade,” reflecting the knife’s primary design for precision vegetable work.

The Origin of Craftsmanship

  • The True Value of an Usuba

    An usuba is an essential tool for chefs when working with delicate ingredients. As its name suggests, its finely crafted thin blade allows it to handle fragile ingredients like tomatoes or tofu with care, preserving their structure while creating beautifully clean cuts.

  • For example, when slicing tofu, a thicker blade can exert unnecessary force, causing the delicate block to crumble. However, with an usuba, the blade glides through with minimal effort, ensuring the ingredient’s natural beauty is preserved right onto the plate.

  • Crafting such a knife requires more than just making the blade thin. Achieving the perfect balance of sharpness and durability demands exceptional skill and experience. The allure of an usuba lies not only in its delicate precision but also in the mastery embedded in its creation.

  • For those who value the individuality of ingredients and aim to highlight them through their culinary work, an usuba becomes a trusted companion in the kitchen.

  • The Art of the Usuba Knife: A Craftsman's Dedication to Perfect Straight Lines

    An Usuba knife is not just a tool for cutting. It is the embodiment of a craftsman's pursuit of the beauty of perfect straight lines. Even the slightest curve in the blade can create a subtle sense of discomfort in the finished cut. For a chef, such imperfections cannot be overlooked. To maintain the exact shape of the ingredient and ensure it cooks beautifully, a knife that cuts with unwavering precision is absolutely essential.

  • When we craft our knives, we always keep this 'beauty of straightness' at the forefront of our minds. It’s not just about making a functional tool; it’s about cherishing the moments of wonder and joy that emerge through the art of cooking.
Sakai Traditional Craftsmen Collection