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Usuba knife

Usuba knife, the characteristic traditional Japanese straight edge knife.

The Usuba knife is one of the most popular traditional Japanese knives even in Western culture. Mainly known for having a straight and sharp edge on one side only. The Usuba knife is one of the first kitchen knives that Asian chefs learn to use.

Features of the Usuba knife

The typical use of the Usuba knife is the cutting of vegetables in an extremely thin way. To do this, this kitchen knife is usually sharpened on one side only. As anticipated in the previous paragraph, this knife is also characterized by having an extremely straight edge, on the contrary the shape of the tip can be presented in different versions. Generally this is presented in a blunt form where the tip is reduced in thickness. However, there are versions of the Usuba knife, where the tip appears at 90 degrees. This feature leads many novice users to confuse these models with the Nakiri knife. However, what leads to the production of these knives with a 90 degree angle tip is only an aesthetic factor. This type of tip in fact recalls the ancient Japanese Katanas from which the shape of the blade is taken.

In conclusion:

If you want to complete your Japanese knife set, then surely the Usuba knife must become part of your kitchen tools. Being one of the best known traditional Japanese knives, the Usuba knife together with the Santoku knife and the Yanagiba knife is among the best traditional kitchen knives of Asian culture. Don't miss the opportunity to compare all the models available on this page.

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