Usuba / Kamagata Usuba/Nakkiri

Traditional Japanese style knife designed specifically to cut vegetables. 

  [Nakiri]
The Nakiri is a double bevel edged knife that is rectangle shape and has a thin blade.  Nakkiri is certainly not be used to cut bones or very hard materials. The Usuba is the single bevel edged alternative to the Nakiri, and it was similarly developed specifically for cutting vegetables. The Usuba has a thicker and heavier blade than the Nakiri, and is also available in longer blade lengths.
Nakiri 165mm and 180mm sizes are being popular choices.

【Usuba】
Usuba literally means "thin blade" indicating its relative thinness compared to other knives, required for cutting through firm vegetables without cracking them. Due to its height and straight edge, usuba are also used for specialized cuts such as katsuramuki, shaving a vegetable cylinder into a thin sheet.
There is usuba (square tip) and kamagata-usuba (round&pointed tip). General sizes are 180 mm to 240 mm.

【Kamagata Usuba】
The kamagata usuba has a pointed tip, which allows for more delicate work and decorative carving. Originated in Kansai (Osaka) region where the Imperial Court was located for long years.  They prepared food with beautiful presentation and harmony. 

With the purchase of a new knife(Japanese knife style except Santoku knife) at HITACHIYA USA, you will receive FREE initial knife sharpening service as an optional.  Please click Initial sharpening service box  to add to shopping cart with free of charge.

Please note that all sharpened knives are not returnable or eligible for exchange.