If you need to cut vegetables (and let’s face it, we all do), you’d be hard-pressed to beat a usuba or nakiri. The one final consideration is aesthetics. This knife is the tool for the job. The Usuba knife is a really reliable, professional-grade knife. You may also want to learn what the difference between a Santoku and a Chef’s knife is. Like most Japanese-style knives, a nakiri has a thin, sharp, ultra hard blade that requires little effort when used for the job. It’s a work of art, and its single beveled blade makes it a showpiece for the kitchen. Although it was a bit hard if you had to cut down vegetables for longer periods of time, that will only be a problem for those who don’t have the habit of doing so. The usuba has a thicker blade, so if you compared the two knives of similar length, the nakiri would weigh less. And, they succeed at what they do. Cuisinevault.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This makes them both easier to use and easier to sharpen than their single beveled counterpart… The Usuba. Nakiri vs. Usuba – Usuba and Nakiri knives are Japanese kitchen knives. Stick with us to improve your game in the kitchen and gain knowledge not readily available on the other cooking sites. The Nakiri and Usuba knives are very similar, although there are some differences. The usuba knife is a simpler version that is suitable for home use, while the nakiri is a high-end knife perfect for professionals. Single bevel knives also require a different set of techniques to both use and sharpen the knife, so users should be aware of what that entails prior to purchasing a usuba. Wide blade for good guidance along the finger knuckles. But this doesn’t prevent it from being a high-quality knife. You cannot help but notice that the Nakiri knife has a really basic design – it looks as simple as possible. (2020 Updated) Professional chefs in Japan more commonly use the usuba. Usuba is the Japanese word for “thin blade.” It gets this name because it is a single bevel knife. Wüsthof Classic Nakiri Vegetable Knife with Hollow Edge. TUO Nakiri Knife 6.5 inch - Vegetable Cleaver Knife Asian Usuba Knife Asian Chef Knife - German HC Stainless Steel - Ergonomic Pakkawood Handle - Osprey Series with Gift Box 4.8 out of … In terms of who and how they can use it, we’d suggest this knife to both beginners and advanced chefs. Arrives before Christmas. Usuba is usually for turning vegetables and making them become 'sheets'. These knives are also much thinner. A nakiri is a double beveled knife - that means it’s ground and sharpened symmetrically, like most knives in North American or European kitchens. A nakiri is designed simple but it is very effective at cutting and is also highly versatile. If the trainee makes a mess of their cutting, it won’t hit the bottom line of the restaurant so hard as what it would if they wasted fish. Otherwise, you might not be happy with your purchase. Cutting vegetables can be a chore and, occasionally, a threat to your fingers. If it’s good for them, it’ll work for you too. A Nakiri knife is primarily used just for vegetables, whereas a Santoku knife is used on vegetables, meat and fish. Okra is a mild-tasting vegetable that has a subtle grassy undertone. Nakiri Knife vs. Usuba. In translation – its name means leaf and cutting, so you know exactly how powerful the knife is. Yet another incredible nakiri knife from the house of Shun! Nakiri Vs Usuba: An Overview Of Nakiri Knife And Usuba Knife [New 2020] on The 8 Best Kitchen Knives Set 2021- Reviews of Top Rated by Consumer Reports Jack on Best Boning Knives & Fillet Knives- Top 6 Rated on the Market 2021 It has great performance, and what we loved about it is that it is quite diverse. It’s one of the main knives used along with the yanagiba and deba. It is a thoughtful feature, but then again, if two partners cook and they have different dominant hands, they would need two knives. $65.95 $ 65. Get it as soon as Tue, Dec 15. I won’t lie to you, sharpening the usuba is difficult. For reference, a decent Nakiri knife will start at around $60 whereas a good Usuba will start around $150 and the price will only climb as you increase the quality. These three Japanese vegetable cleaver styles offer similar functionality with a few differences. 95 List List Price $43.99 $ 43 . It takes a particular skill, which many will find an insurmountable challenge. It is a professional-grade knife with impeccable precision that can improve your whole cutting game. It is initially created for cutting fruits and vegetables, but it can cut meat nicely too. Based on the most popular opinions of why a knife-like both of this would be helpful, we’ve compiled a list of their greatest benefits. Sale. But what if I told you there was an easier way? We tried using it for cutting fruits and vegetables, and we noticed that regardless of how mushy the tomatoes are, the knife was really precise and sharp without having to use too much strength, and it kept on cutting thin slices. If you need to cut vegetables with precision and you’re willing to put in the time, then this is the knife for you. In other words, this is your go-to blade for prepping vegetables and slicing them thinly if necessary. If you feel more comfortable using a heavier blade, then the Usuba knife will be better for you. This is why in this part of the article, let us try to unlock their main differences. Making the right choice from the debate of the Usuba vs Nakiri knife is somewhat a difficult task. Cuisinevault is reader-supported. Shun TDM0742 Premier Nakiri Knife. A usuba isn’t a necessity, but for those that can afford it, why not spoil yourself? Single bevel knife requires more practice if you want to cut with it anyways as going straight down will make the knife go at an angle. With their sleek looking design, either will make an impressive showpiece for your kitchen. Write CSS OR LESS and hit save. The usuba knife is also a vegetable knife; however, the main difference between them is the user. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook. If you are interested in our other articles have a look at the, If you are interested to read more of our articles you can check our, To find out more about kitchen knives have a look at our reviews of best, difference between a Santoku and a Chef’s knife, Length: The length of the blade on these knives is just enough to cut almost every vegetable. Unlike the Nakiri knife, which is ambidextrous, you can choose from the right or left-handed version of this knife. USUBA / NAKIRI: Usuba is a traditional Japanese knife shape with a thick spine and pronounced shinogi line. So, we hope that we’ve helped you pick the best knife for you, and settled the Nakiri knife VS Usuba Knife debate. Shun Cutlery Classic 6.5” Nakiri Knife. Perhaps the easiest to use and most commonly found in a home kitchen is a nakiri. Nakiri bōchō (菜切り包丁, translation: knife for cutting greens) and usuba bōchō (薄刃包丁, thin knife) are Japanese-style vegetable knives.They differ from the deba bōchō in their shape, as they have a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. Here is a brief description of a Nakiri knife and an Usuba knife. Preparing vegetables is a cinch with the help of a Japanese chef knife made from hand-forged, high-carbon steel and iron. How does a Nakiri Knife compare VS Usuba, though? Nate Teague is a food writer who has been working in the food industry for the past decade. In this review, we will be taking a look at two of the best Japanese chef’s knives there are out there, the Nakiri and the Usuba knife. Among them, both the Nakiri and Usuba knives are vegetable knife. Nakiri Knife vs Usuba Knife. For customers who prefer knives with a double bevel edge, we recommend the similarly-shaped Nakiri, which was also designed specifically for cutting vegetables. It has thinner blades that are lightweight, easy to use, and maintain. There is a long debate regarding which one is better a nakiri or usuba knife? If you are looking for a perfectly balanced knife … The nakiri knife has a straight blade and a flat front (no tip). Try it with that regular knife of yours if you don’t believe me. That’s why it becomes tougher to decide which one is the best fit for your individual needs. They might seem similar to you at first sight, but taking a deeper look into how they are made and how they are used, they do a very different job from one another. Our Japanese vegetable knife collection is made up of nakiri, bunka, and usuba knives. There is a lot of debate as to which knife is the more versatile in the kitchen between the Santoku or the Nakiri and for me it’s actually a knife called the Usuba which I will talk about later. It’s easier to operate and sharpen, lighter, and will probably save you some money. It has a straight edge, a rectangular blade, and a rounded tip. Experience and practice is mandatory to sharpen a knife such as this. Nakiri. The Nakiri and Usuba knives are very similar, although there are some differences. But let’s not forget their biggest strength, cutting through any vegetable with ease and extreme precision. If you are interested in our other articles have a look at the comparison between Shun and Miyabi or review about How to Sharpen Shun Knives. Absolutely. When cutting straight down, you’ll notice that these knives tend to cut a little to the left if you have a right handed usuba. BIGSUN Nakiri Vegetable Usuba knife,7 Inch Professional 73 Layers VG 10 Japanese Damascus Steel With Ultra-premium Acrylic Resin&Pakka Wood Handle Kitchen Chef Knives. Usuba Vs Nakiri Knife – What’s The Difference? Shun Classic Nakiri Knife. Making a choice in a chef’s knife can be a very difficult task. The usuba offers extraordinary cutting performance thanks to its remarkably sharp blade. That means it is only sharpened on one side. A nakiri is a very similar design intended for use in the same applications but uses a more versatile double bevel design. Pull that impressive looking tool out when you have guests and they’re sure to admire it enviously. It has impeccable performance for all sorts of kitchen cooking tasks. Don’t use this beast after a few drinks! It's not uncommon... Cuisinevault is your online cooking companion offering loads of recipes, tips, hacks and much more. So, if you really hate sharpening knives and you want to avoid this at all costs, go for the Nakiri – it is much easier in terms of that. The nakiri knife will likely be better suited for most readers on this page. It’s designed to make your casserole, soup, and salad preparation easy. The fact that this blade has no belly means that precise, controlled chopping is achievable. 95. Also, unlike other knives that require to use your knuckles to ensure seamless cutting, this knife is pretty tall, so you won’t have to do that either. Thanks to its double-beveled blade, it is easier to cut with, and sharpening is a simple job. Like the nakiri, it is designed for cutting vegetables and what a job it does! The Usuba has been used by professional chefs in Japan. The blade edge is very flat and also tall. An Overview Of Nakiri Knife And Usuba Knife. 379 Reviews. Keep this in mind because there will be an additional ongoing cost to get your knife sharpened. That’s the short answer, but there’s much more to know about these two knives. No pushing, no pulling, just chop chop. When a trainee chef starts training, the first knife they’ll learn to master will be the usuba. Don’t use this beast after a few drinks!Like the nakiri, it is designed for cutting vegetables and what a job it does!Usuba is the Japanese word for “thin blade”. If you are looking for a knife that will help you get those beautiful decorations on your dish, then the Usuba knife is the wiser choice for you. The blade of Nakiri or Usuba knife is as thin as a chef’s knife. You can cut without needing to use a rocking motion, and your knuckles won’t make contact with the chopping board thanks to its height. The usuba is what you need. It’s almost exclusively used for chopping veggies in a vertical-only fashion. 99 Nakiri --- Vegetable knife … That’s because it’s used for vegetables. Its single-edged thin blade is what the Japanese chefs use for decorative vegetable preparation. This design will take some practice to get used to. Two of the best knives you can buy for cutting vegetables are the usuba and nakiri  knife. … Both the Nakiri and the Usuba are great knives, and they have the same purpose – slicing and cutting vegetables. They are precisely the same type of knife except a simple difference depends on their bevel blade. The usuba offers extraordinary cutting performance thanks to its remarkably sharp blade. 4.4 out of 5 stars 56. That means it is only sharpened on one side. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. We loved that the knife is incredibly thin (thus the name Usuba). The nakiri is an ideal tool for beginner-intermediate level cooks. The Santokuy knife is a more well rounded knife and is multi purposed. To find out more about kitchen knives have a look at our reviews of best Bokashi Knives or Trimming Meat Knives. The word “usuba” translates into “thin blade”. Disclaimer: As an Amazon Associate, I earn from qualifying purchases. Let’s look at each knife in more detail. Its texture retains a crunch when cooked but turns deliciously tender when slow-cooked.... © Copyright 2020 - Cuisinevault | All Rights Reserved. In terms of comfort, this is absolutely one of the most comfortable ergonomic handles that has ever touched our hands. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. No pushing, no pulling, just chop chop. The nakiri knife is designed specifically for chopping vegetables. Rosemary Guide – Best Uses, Tips, Recipes, Fajita Vs. Taco Seasoning – Comparison Guide, Mimolette Substitutes – The 6 Best Choices, The 8 Best Okra Substitutes [Gumbo +More]. They are characterized by their straight blade edge that can cut vegetables easily. Its name means ‘leaf cutter’, which relates to its use preparing vegetables. Need a high-end blade for decorative work? Today YanagiKnife talks about Japan's top 3 vegetable knives - the Usuba, Nakiri and Mukimono. However, if you really know your way around kitchen and vegetable decorations, you’ll enjoy working with the Usuba knife – it is of professional quality, and it won’t fail you. Nakiri Knife VS Usuba Knife – What's Different? Anyone that’s looking for a premium quality knife to cut everyday vegetables with ease should go for a nakiri. The usuba and nakiri share a similar blade profile, and they’re both designed primarily for slicing vegetables. However, if you are a beginner, we’d definitely recommend the Nakiri knife as it is more budget-friendly and, eventually, easier to control. Best for Speed Slicing. Need to cut wafer-thin daikon radish? The weight difference can be considerable. It's not the usual vegetable knife. Just keep in mind, it’s not easy. When you buy through links on our site, we may earn an affiliate commission. They look similar at first glance, but in fact, they have subtle differences that make them suited to different tasks in the kitchen. Chef knives come in a huge range of sizes and shapes, and they each have jobs that they excel at. This article will look at the difference between usuba and nakiri knives, as well as their strengths, weaknesses, and what they’re suitable for. The opposite applies to the left handed version. Nakiri / Usuba / Vegetable Knife One of the most sought after of knives and fast becoming a new essential companion to the popular chefs knife is the traditional Japanese vegetable knife known as the Nakiri. A nakiri will be lighter than an usuba of the same length due to the overall thinness of the blade, weighing as much as forty per cent less than an usuba at a similar blade length. You work hard in that kitchen and deserve something nice, right? Nakiri Knife. Katsuramuki, a fundamental Japanese cutting technique that involves slicing paper-thin sheets of vegetables such as daikon, would be impossible without one of these knives. You won’t need to use the rocking movement to cut fruits and vegetables. Enjoy fast and effortless precision vegetable chopping, … Product Title Kai Wasabi Nakiri Knife 6.5" Average rating: 0 out of 5 stars, based on 0 reviews Current Price $34.95 $ 34 . Shun Cutlery Classic 6.5” Nakiri Knife; … The Nakiri weights less in general, and if you feel more comfortable using a lighter knife for your cutting, the Nakiri is the perfect choice for you. They come in so many different shapes and sizes that you just cannot decide which one to get. If you're looking for a more usual knife, nakiri it is. Nakiri is a Japanese word that is translated as a vegetable knife. Usuba knives are fantastic! A Nakiri knife is also a Japanese vegetable knife, although this is favored for home use rather than in professional kitchens. However, it is important to make a choice based on your preferences and abilities. The most important of these is the different blade edge. Kai Wasabi Black Nakiri Knife, 6-1/2-Inch. Mexican cuisine is a favorite in many U.S. households, perfect for midweek meals that need to be made in a hurry. Loosely translated, “na” means leaf, and “kiri” means cutting tool. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. Also, if you are a pro, you already have the motivation to pay the extra price for the extra precision and quality. Used by many of the best Japanese chefs to decorate their most amazing dishes. Its design makes making soups or salads just amazing. The blade, in general, has a flat edge, but it is also pretty tall at the same time. 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