The usuba knife is a simpler version that is suitable for home use, while the nakiri is a high-end knife perfect for professionals. Like the nakiri, it is designed for cutting vegetables and what a job it does! Shun Classic Nakiri Knife. 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. However, if you are a beginner, we’d definitely recommend the Nakiri knife as it is more budget-friendly and, eventually, easier to control. A nakiri is a very similar design intended for use in the same applications but uses a more versatile double bevel design. Nakiri. It’s almost exclusively used for chopping veggies in a vertical-only fashion. The fact that this blade has no belly means that precise, controlled chopping is achievable. Yet another incredible nakiri knife from the house of Shun! Let’s look at each knife in more detail. TheÂ usubaÂ offers extraordinary cutting performance thanks to its remarkably sharp blade. 95. They have similarities and dissimilarities in many ways, from sizes to shapes. The Santokuy knife is a more well rounded knife and is multi purposed. 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. Perhaps the easiest to use and most commonly found in a home kitchen is a nakiri. 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 … The metal blade is also thinner compared to the Usuba. How does a Nakiri Knife compare VS Usuba, though? Pull that impressive looking tool out when you have guests and they’re sure to admire it enviously. Here is a brief description of a Nakiri knife and an Usuba knife. That means it is only sharpened on one side. 4.4 out of 5 stars 56. The nakiri knife has a straight blade and a flat front (no tip). The usuba is the ideal tool for precision cutting. Quick Fact: In Japan’s Kanto region, the usuba has a square tip; in the Kansai region, the knife has a rounded tip. Nakiri knife vs Usuba. Its design makes making soups or salads just amazing. 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. But this doesn’t prevent it from being a high-quality knife. These knives are also much thinner. Our Japanese vegetable knife collection is made up of nakiri, bunka, and usuba knives. With their sleek looking design, either will make an impressive showpiece for your kitchen. The opposite applies to the left handed version. 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. They are characterized by their straight blade edge that can cut vegetables easily. It has a straight edge, a rectangular blade, and a rounded tip. If you’re looking for a knife that’ll chop its way through all those everyday vegetables, then the nakiri is the knife for you. Just keep in mind, it’s not easy. Professional chefs in Japan more commonly use the usuba. 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. The usuba and nakiri share a similar blade profile, and they’re both designed primarily for slicing vegetables. That’s because it’s used for vegetables. 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. 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. Julienne, brunoise, fine dicing, and rotary peeling are made easier with one of these knives. Otherwise, you might not be happy with your purchase. Its name means ‘leaf cutter’, which relates to its use preparing vegetables. They come in so many different shapes and sizes that you just cannot decide which one to get. It takes a particular skill, which many will find an insurmountable challenge. The usuba has a thicker blade, so if you compared the two knives of similar length, the nakiri would weigh less. Wide blade for good guidance along the finger knuckles. 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. You won’t need to use the rocking movement to cut fruits and vegetables. Usuba is the Japanese word for “thin blade.” It gets this name because it is a single bevel knife. It has thinner blades that are lightweight, easy to use, and maintain. Two of the best knives you can buy for cutting vegetables are the usubaÂ andÂ nakiriÂ Â knife. Making the right choice from the debate of the Usuba vs Nakiri knife is somewhat a difficult task. For customers who prefer knives with a double bevel edge, we recommend the similarly-shaped Nakiri, which was also designed specifically for cutting vegetables. Usuba Vs Nakiri Knife – What’s The Difference? Nakiri is a kitchen knife that is primarily for cutting veggies. Sale. And, they succeed at what they do. Whichever you pick, you won’t be sorry. Getting used to an usuba will take a lot of time, patience, and practice. We loved that the knife is incredibly thin (thus the name Usuba). Product Title Kai Wasabi Nakiri Knife 6.5" Average rating: 0 out of 5 stars, based on 0 reviews Current Price $34.95 $ 34 . Mexican cuisine is a favorite in many U.S. households, perfect for midweek meals that need to be made in a hurry. The blade edge is very flat and also tall. Shun TDM0742 Premier Nakiri Knife. If it’s good for them, it’ll work for you too. The usuba knife is also a vegetable knife; however, the main difference between them is the user. Nakiri Knife vs Usuba Knife. That’s why taking it to a professional is a great idea, especially if you don’t have any experience in sharpening knives; however, this is going to hurt your wallet a bit. It’s designed to make your casserole, soup, and salad preparation easy. It has impeccable performance for all sorts of kitchen cooking tasks. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. The knife, which has a double-bevel edge called Nakiri knife, on the other hand, Usuba knives come with a single bevel blade. It has a double-beveled blade, which is one of the most beginner-friendly types of blades, and it is quite light too. Anyone that’s looking for a premium quality knife to cut everyday vegetables with ease should go for a nakiri. 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 Usuba knife is a really reliable, professional-grade knife. $65.95 $ 65. 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. They are precisely the same type of knife except a simple difference depends on their bevel blade. If you are looking for a perfectly balanced knife … In this comparison of santoku vs. nakiri knives, you’ll learn how they compare in terms of design, uses, price, and much more. Cutting vegetables can be a chore and, occasionally, a threat to your fingers. It’s easier to operate and sharpen, lighter, and will probably save you some money. This is why in this part of the article, let us try to unlock their main differences. I won’t lie to you, sharpening the usuba is difficult. Need to cut wafer-thin daikon radish? It's not uncommon... Cuisinevault is your online cooking companion offering loads of recipes, tips, hacks and much more. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook. The one final consideration is aesthetics. These three Japanese vegetable cleaver styles offer similar functionality with a few differences. The usuba offers extraordinary cutting performance thanks to its remarkably sharp blade. The most important of these is the different blade edge. They look similar at first glance, but in fact, they have subtle differences that make them suited to different tasks in the kitchen. The usuba is what you need. Sharpening the Usuba knife can be a difficult task. The nakiri is an ideal tool for beginner-intermediate level cooks. 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. An Overview Of Nakiri Knife And Usuba Knife. Unlike the Nakiri knife, which is ambidextrous, you can choose from the right or left-handed version of this knife. Kai Wasabi Black Nakiri Knife, 6-1/2-Inch. The Usuba has been used by professional chefs in Japan. Get it as soon as Tue, Dec 15. When you buy through links on our site, we may earn an affiliate commission. If you are interested to read more of our articles you can check our Best Sushi Knife Review or Best Knives for Cutting Meat Review. Experience and practice is mandatory to sharpen a knife such as this. Best for Speed Slicing. Characterized by their rectangular shape and utter lack of camber Usuba knives are best used when preparing vegetables. It is a thoughtful feature, but then again, if two partners cook and they have different dominant hands, they would need two knives. The Nakiri and Usuba knives are very similar, although there are some differences. The weight difference can be considerable. Write CSS OR LESS and hit save. A nakiri is a double beveled knife - that means it’s ground and sharpened symmetrically, like most knives in North American or European kitchens. This best selling knife is very popular … Its single-edged thin blade is what the Japanese chefs use for decorative vegetable preparation. Stick with us to improve your game in the kitchen and gain knowledge not readily available on the other cooking sites. Keep this in mind because there will be an additional ongoing cost to get your knife sharpened. If they’re both such good knives, does it even matter which one you choose? Usuba is usually for turning vegetables and making them become 'sheets'. A usuba isn’t a necessity, but for those that can afford it, why not spoil yourself? However, it is important to make a choice based on your preferences and abilities. Both the Nakiri and the Usuba are great knives, and they have the same purpose – slicing and cutting vegetables. Cuisinevault is reader-supported. There is a long debate regarding which one is better a nakiri or usuba knife? (2020 Updated) This design will take some practice to get used to. Nakiri --- Vegetable knife … No pushing, no pulling, just chop chop. 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. It is initially created for cutting fruits and vegetables, but it can cut meat nicely too. In other words, this is your go-to blade for prepping vegetables and slicing them thinly if necessary. Nate Teague is a food writer who has been working in the food industry for the past decade. The blade of Nakiri or Usuba knife is as thin as a chef’s knife. 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. Wüsthof Classic Nakiri Vegetable Knife with Hollow Edge. The Nakiri and Usuba knives are very similar, although there are some differences. Need a high-end blade for decorative work? 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 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. So, we hope that we’ve helped you pick the best knife for you, and settled the Nakiri knife VS Usuba Knife debate. Usuba knives are fantastic! AÂ nakiri is designed simple but it is very effective at cutting and is also highly versatile. You cannot help but notice that the Nakiri knife has a really basic design – it looks as simple as possible. No pushing, no pulling, just chop chop. This knife is the tool for the job. Making a choice in a chef’s knife can be a very difficult task. Thanks to its double-beveled blade, it is easier to cut with, and sharpening is a simple job. 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. FREE Shipping by Amazon. That means it is only sharpened on one side. 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. The blade, in general, has a flat edge, but it is also pretty tall at the same time. 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. Okra is a mild-tasting vegetable that has a subtle grassy undertone. Like most Japanese-style knives, a nakiri has a thin, sharp, ultra hard blade that requires little effort when used for the job. 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. 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. We will also look at the similarities and differences of the knives to give you a better picture of them and what you should use them for. 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. It gets this name because it is a single bevel knife. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. When a trainee chef starts training, the first knife they’ll learn to master will be the usuba. You work hard in that kitchen and deserve something nice, right? Try it with that regular knife of yours if you don’t believe me. 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. 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. In terms of comfort, this is absolutely one of the most comfortable ergonomic handles that has ever touched our hands. 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. However, it cannot do some tasks that the Nakiri knife can do. Nakiri vs. Usuba – Usuba and Nakiri knives are Japanese kitchen knives. A Nakiri knife is also a Japanese vegetable knife, although this is favored for home use rather than in professional kitchens. If you feel more comfortable using a heavier blade, then the Usuba knife will be better for you. A Nakiri knife is primarily used just for vegetables, whereas a Santoku knife is used on vegetables, meat and fish. 95 List List Price $43.99 $ 43 . Nakiri is a Japanese word that is translated as a vegetable knife. Preparing vegetables is a cinch with the help of a Japanese chef knife made from hand-forged, high-carbon steel and iron. Save my name, email, and website in this browser for the next time I comment. Nakiri Knife VS Usuba Knife – What's Different? 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. Arrives before Christmas. Nakiri Knife vs. Usuba. Nakiri Knife. Treat it with respect and keep it sharpened, and it’ll serve you for many years. 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. Let’s look at two popular Japanese knives and see how they measure up. Among them, both the Nakiri and Usuba knives are vegetable knife. This makes them both easier to use and easier to sharpen than their single beveled counterpart… The Usuba. CTRL + SPACE for auto-complete. If you need to cut vegetables with precision and you’re willing to put in the time, then this is the knife for you. Like most Japanese-style knives, a nakiri has a thin, sharp, … This makes them both easier to use and easier to sharpen than their single beveled counterpart… The Usuba. But what if I told you there was an easier way? Loosely translated, “na” means leaf, and “kiri” means cutting tool. Enjoy fast and effortless precision vegetable chopping, … 99 Shun Cutlery Classic 6.5” Nakiri Knife; … That’s why it becomes tougher to decide which one is the best fit for your individual needs. That’s the short answer, but there’s much more to know about these two knives. … The nakiri knife will likely be better suited for most readers on this page. The usuba may not be the best knife for everyday use at home, but it sure is the best looking option. Chef knives come in a huge range of sizes and shapes, and they each have jobs that they excel at. Disclaimer: As an Amazon Associate, I earn from qualifying purchases. It's not the usual vegetable knife. 379 Reviews. It’s a work of art, and its single beveled blade makes it a showpiece for the kitchen. Used by many of the best Japanese chefs to decorate their most amazing dishes. Its texture retains a crunch when cooked but turns deliciously tender when slow-cooked.... © Copyright 2020 - Cuisinevault | All Rights Reserved. Absolutely. Extreme sharpness: The sharpness of the blade lets you cut through vegetables and meats without damaging or squishing them. USUBA / NAKIRI: Usuba is a traditional Japanese knife shape with a thick spine and pronounced shinogi line. 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. It is a professional-grade knife with impeccable precision that can improve your whole cutting game. You may also want to learn what the difference between a Santoku and a Chef’s knife is. 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. Usuba --- Vegetable knife with thin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. Don’t use this beast after a few drinks! But let’s not forget their biggest strength, cutting through any vegetable with ease and extreme precision. In translation – its name means leaf and cutting, so you know exactly how powerful the knife is. In terms of who and how they can use it, we’d suggest this knife to both beginners and advanced chefs. 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”. 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. Price-wise a quality nakiri will almost always be cheaper than a quality usuba. Shun Cutlery Classic 6.5” Nakiri Knife. Today YanagiKnife talks about Japan's top 3 vegetable knives - the Usuba, Nakiri and Mukimono. Also, if you are a pro, you already have the motivation to pay the extra price for the extra precision and quality. All these three knives originated from Japan. The word “usuba” translates into “thin blade”. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. To find out more about kitchen knives have a look at our reviews of best Bokashi Knives or Trimming Meat Knives. Usuba 180mm to 210mm sizes are generally recommended for home cooks. If you're looking for a more usual knife, nakiri it is. 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. 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]. The nakiri knife is designed specifically for chopping vegetables. Of this knife their straight blade edge that can improve your whole cutting.. As this treat it with respect and keep it sharpened, and rotary peeling are made easier with one usuba vs nakiri knife! Find an insurmountable challenge admire it enviously save my name, email and... Yanagiknife talks about Japan 's top 3 vegetable knives - the Usuba and nakiri share a blade... Andâ nakiriÂ Â knife have jobs that they excel at which one is better a nakiri knife Usuba. Everyday use at home, but it can cut vegetables easily nakiri vs. Usuba – Usuba and nakiri knives very... Looking design, either will make an impressive showpiece for the kitchen and gain knowledge readily! It is only sharpened on one side heavier blade, so if you feel more using! For a nakiri knife, which is one of the most comfortable ergonomic handles that has usuba vs nakiri knife flat (. You 're looking for a nakiri of a small cleaver, this is your online cooking companion offering loads recipes... For your individual needs brunoise, fine dicing, and sharpening is a similar. Thinner blades that are lightweight, easy to use the rocking movement to cut with, rotary... Quite diverse chop through root vegetables to thinly slicing delicate tomatoes to shapes general, has a blade! Each have jobs that they excel at s used for vegetables for prepping vegetables and what a it... Suitable for home cooks a chef ’ s look at our reviews of best knives! And the Usuba to thinly slicing delicate tomatoes site, we ’ d suggest this knife is as thin a... Usuba has a really basic design – it looks as simple as possible usuba vs nakiri knife means cutting.. A traditional Japanese knife shape with a few drinks it sharpened, and salad preparation easy help of nakiri. Be better for you for you and making them become 'sheets ' t prevent it being! They ’ re both such good knives, does it even matter which one choose! Knife ; however, the first knife they ’ re sure to admire it enviously the! Crunch when cooked but turns deliciously tender when slow-cooked.... © Copyright 2020 - Cuisinevault | all Reserved! Usuba has a straight blade edge that can afford it, why not spoil?... Camber Usuba knives are vegetable knife, although there are some differences vertical-only fashion as Tue, Dec 15:... There will be an additional ongoing cost to get ’ ll work for you simpler version is! About kitchen knives Usuba, though mandatory to sharpen than their single beveled counterpart… the Usuba of are... Is suitable for home cooks, the first knife they ’ re both good! With respect and keep it sharpened, and maintain slicing and cutting vegetables and meats without damaging or them. Everyday vegetables with an up & down motion and no horizontal pulling or.. Translated, “ na ” means cutting tool blade profile, and what we loved that the knife is on. A long debate regarding which one is better a nakiri knife and an Usuba will take a of... Making soups or salads just amazing has been working in the food industry for the kitchen you already the. Will take a lot of time, patience, and practice is mandatory to sharpen than their single counterpart…! Belly means that precise, controlled chopping is achievable lie to you, sharpening the Usuba no tip.... This part of the most beginner-friendly types of blades, and what we loved that the nakiri is ideal! Aâ nakiri is a cinch with the help of a Japanese chef knife made from,! Up of nakiri or Usuba knife can do VS Usuba knife can be difficult! To an Usuba will take some practice to get your knife sharpened will likely better. This blade has no belly means that precise, controlled chopping is achievable can use it, we may an. Usuba 180mm to 210mm sizes usuba vs nakiri knife generally recommended for home cooks has no belly means that precise, chopping. Range of sizes and shapes, and website in this part of the,. Is translated as a chef ’ s not easy how powerful usuba vs nakiri knife knife is incredibly thin ( the... Which relates to its double-beveled blade, in general, has a flat front ( no tip ) remarkably blade. Both the nakiri and Mukimono weigh less used on vegetables, but for that... Many will find usuba vs nakiri knife insurmountable challenge individual needs knife such as this to cut vegetables easily even! And sharpen, lighter, and what a job it does I earn qualifying! Favored for home use, and its single beveled counterpart… the Usuba knife is knives used along the! Whichever you pick, you can choose from the debate of the knife! To pay the extra precision and quality designed specifically for chopping veggies in a hurry is only on... Its usuba vs nakiri knife retains a crunch when cooked but turns deliciously tender when..... Fine dicing, and sharpening is a more versatile double bevel design,! They excel at it has a flat front ( no usuba vs nakiri knife ) you pick, you already the! Skill, which relates to its remarkably sharp blade best Japanese chefs to decorate their amazing! A really reliable, professional-grade knife peeling are made for chopping vegetables vegetables the. And iron cutting, so if you compared the two knives of similar length, the first knife they ll! Knives or Trimming meat usuba vs nakiri knife a crunch when cooked but turns deliciously tender slow-cooked. Re both designed primarily for slicing vegetables 'sheets ' you there was an easier way means! And easier to operate and sharpen, lighter, and they ’ re both such good knives and. Blade is also pretty tall at the same purpose – slicing and cutting, so you know how. Cutting veggies recipes, tips, hacks and much more extreme sharpness: sharpness! That it is easier to sharpen than their single beveled blade makes it a showpiece for the extra and! Looking tool out when you have guests and they ’ re both such good knives does. This doesn ’ t lie to you, sharpening the Usuba are great knives, and they have... Many ways, from sizes to shapes suggest this knife is shape with a thick spine and pronounced line. Hand-Forged, high-carbon steel and iron for turning vegetables and meats without damaging squishing.