The Usuba and the Nakiri are the traditional vegetable knives in Japan. Unlike the Nakiri, it is sharpened on one side, meaning it has a bevel on the front and the back of the blade is slightly hollow ground. The straight edge, which is slightly raised towards the tip in the last few centimeters, is primarily suitable for push cuts and unsuitable for rocking. Thanks to the high blade, you can work on a cutting board without hitting your knuckles. The Usuba is very popular with professional chefs who need to make particularly precise cuts and where every detail counts.
The Nakiri is sharpened on both sides and is easier to handle than the Usuba. Due to its symmetrical V-grind, it is easy to cut straight, which requires practice with the Usuba due to its asymmetrical blade geometry.
