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Single Bevel

Usuba

The traditional single-bevel vegetable knife. Extremely thin and sharp for the cleanest vegetable cuts. Requires significant skill to use properly....

#single-bevel #vegetables #traditional #professional
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Blade Length

165mm - 240mm

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Primary Use

Vegetables only

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Origin

Japan

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Best For

Traditional Japanese cooking, kaiseki

menu_book About the Usuba

The traditional single-bevel vegetable knife. Extremely thin and sharp for the cleanest vegetable cuts. Requires significant skill to use properly.

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Single Bevel Note

Single bevel knives require specialized technique and are typically designed for right-handed users. They're best suited for experienced cooks or those willing to learn proper technique.

compare_arrows Alternative Knives

Nakiri

Double Bevel

Kama Usuba

Single Bevel

verified Brands That Make Great Usubas

Miyabi

Seki, Japan

MAC

Seki, Japan

Masamoto

Tokyo, Japan

Aritsugu

Kyoto, Japan

Sakai Takayuki

Sakai, Japan

help Frequently Asked Questions

What is a Usuba knife used for?

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A Usuba is best for Traditional Japanese cooking, kaiseki. The typical blade length is 165mm - 240mm, and it originates from Japan.

What is the difference between a Usuba and a Western chef's knife?

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The Usuba is a traditional Japanese knife designed for Vegetables only. Compared to Western chef's knives, Japanese knives like the Usuba typically use harder steel, have a thinner blade geometry, and are ground to a sharper edge angle (12-15° vs 20°).

How much does a good Usuba knife cost?

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A quality Usuba typically ranges from $50 for entry-level options (like Tojiro) to $500+ for hand-forged artisan knives. For most home cooks, excellent options are available in the $100-250 range from brands like Shun, MAC, and Miyabi.

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