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The Usuba knife is a traditional Japanese-style knife that originates from Japan. It is characterized by its short, wide blade, which is ideal for cutting vegetables.
The usuba is similar to the nakiri, another type of Japanese kitchen knife; however, the usuba has a single-edged blade while the nakiri has a double-edged blade.
This means that sharpening these Japanese knives requires specialized skill, the single bevel knives must be carefully honed to avoid damaging the blade. In contrast, the Nakiri knives can be sharpened more easily, as it does not require such precision.
These Japanese kitchen knives allow home cooks to cut vegetables with relative thinness compared to professional chefs. The blade is designed specifically for the knuckles to be used as a guide while making specialized cuts locking in flavor. The square tip keeps you from stabbing anything while you are slicing veggies for your favorite Japanese cuisine.
Yoshihiro NSW 46 Layers Hammered Damascus Usuba
The Edo Usuba is reminiscent of a small cleaver and has a blunt tip that comes in handy for such things as cutting the eye out of a potato. The Usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes.
One of the most sought-after knives and fast becoming a new essential companion to the popular chef's knife is the traditional Japanese vegetable knife known as the Usuba. Reminiscent of a small cleaver, this knife is cherished for its ability to chop through root vegetables to thinly slice delicate tomatoes.
From prepping greens for a salad to chopping vegetables for a main dish, the simplest of tasks are elevated with a handcrafted knife that is as beautiful as it is functional.
Our Nickel VG-10 Gold Hammered Damascus Usuba Knife is forged with a traditional straight blade that smoothly cuts paper-thin slices and can quickly chop through hearty vegetables.
Forged and hammered with 46 layers of steel in the Damascus tradition with a Nickel VG-10 Gold Core, this knife is complimented with a traditional Japanese style handcrafted natural Shitan handle affixed with a double Mahogany bolster.
A protective wooden sheath called a \"Saya\" is included, which protects the knife and adds to its appearance when not in use. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade.
Every knife from Yoshihiro is handcrafted by master artisans creating a unique one-of-a-kind work of art.
- Grade: NSW Damascus / Knife Type: Usuba (Vegetable Chef) Knife
- Steel Type: 46 Layers VG-10 Hammered Damascus
- Blade: Double-Edged (50/50) / Blade Length: 6.3inch (160mm)
- Handle Material: Octagonal-Shaped Shitan / Bolster: Double Mahogany
- Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
DALSTRONG Usuba Knife - Ronin Series
Traditional Japanese designed single-bevel blade.
Scalpel-like sharpness at a staggering 12-15°degree angle bevel. Sail through culinary challenges.
Featuring Dalstrong’s exquisite Ronin Series "Liquid Kusari" blade pattern, for striking, stand-out beauty and non-stick, frictionless cutting.
Solid AUS-10V Japanese super steel. The ultimate steel for the ultimate performance.
Incredible edge retention at 62+ Rockwell. Cut longer, go further.
Rust and corrosion-resistant cladding means your knife will stay cleaner and last longer.
Precise cryogenic tempering increases the steel’s crystalline structure, enhancing, strength, flexibility, and hardness
Sharpened under the ancient 3-step Honbazuke method and married to bleeding-edge technology. The blade is coarsely ground using a vertically rotating sharpening stone The blade is then finely honed, using a horizontally rotating sharpening stone The edge is polished using a leather stropping block
Beautifully engraved Dalstrong lion head logo for further refinement. Performance and looks.
- The Ronin Series 7” Usuba, is the ultimate tool of choice for professional chefs looking to cut shockingly thin slices of fruits and vegetables with incredible precision and speed. Whether used to finely cut raw fruits and vegetables to minimize cell damage and discoloration due to oxidation, or perform the specialized katsuramaki, or ‘rotary peeling’ technique to show off your expertise, This knife is the ultimate secret to getting thin, super clean, picture-perfect cuts.
- Unrivaled Performance: Ruthlessly sharp single-bevel scalpel-like edge is hand-finished to a mirror polish at a 20° degree angle using the traditional 3-step Honbazuke method. Nitrogen-cooled for enhanced harness, flexibility, and corrosion resistance. Gorgeously laminated and hot-forged, the “Liquid-Kusari” pattern on the blade minimizes drag and stuck-on food while maximizing your slicing efficiency, allowing you to glide through prep.
- Dalstrong Power: An ultra sharp solid piece of AUS-10V Japanese super steel at 62+ Rockwell hardness. Exceptional strength, durability, and stain resistance. Perfectly balanced, the precisely tapered blade minimizes surface resistance for buttery smooth cut-through and enhanced non-stick properties.
- The traditional octagon-shaped handle is meticulously constructed of a handsome combination of G-10 Garolite, an incredibly strong military grade, non-porous & fiberglass material, and stunning Red Rosewood. The carefully engineered handle is designed for superior hand control and tapers slightly larger towards the tail of the handle, allowing for tactile feedback for better use of your knife. To further enhance the beauty, an intricate copper mosaic pin adorns the center rivet.
INK PLUMS 6.7 Inch Kitchen Usuba Knife
The 6.7" Usuba Knife Steel Core is made of professional 90CR13 super steel, which helps in withstanding friction. This is enhanced by the intense heat treatment which results in a Rockwell hardness of up to 60 HRC. Double-bevel edge suits both right-handed and left-handed people. 14-16° edge angle is sharp enough which means we cut the beef only need ‘one cut’.
The whole blade is forged by three layers of stainless steel, the middle steel core is 90cr13, and the outside is wrapped by two layers of corrosion-resistant steel. Like a sandwich, the best is in the middle and protected by two loaves. Highlight the tastiest of them all and make them last longer.
Natural olive wood is rarely used for knife handles because it is expensive and scarce.
No paint and odor is our requirement for the olive wood handle, because this is a knife that comes into contact with food, so hygiene and health are one of our biggest pursuits.
The hardness of olive wood is very high, durable, and not easy to corrode, and its natural wood grain is very beautiful, just like high-end furniture
In order to pursue the high hardness, high toughness, and high-strength wear resistance and impact resistance of knives, each of our knives is heated to a softened state by the master and beaten by external force several times to form the required status quo. performance, so that the carbide structure of the metal material is more uniform and the distribution is more refined, which greatly improves the comprehensive mechanical properties of the metal material after heat treatment. This process generally takes 2 to 4 weeks.
- Just like a sandwich, the deliciousness is in the middle layer. In our chef's knife, the middle steel core is 90Cr15MoV, and the Rockwell hardness reaches 59± 2 HRC. It only takes one cut to cut beef, which is smooth and easy.
- Environmentally friendly and natural, no paint, no smell. It feels great, just like touching high-end furniture with hundreds of thousands of dollars. Natural wood grain is as beautiful as a handicraft.
- The thickness of this chef's knife is 2.5 mm. Hand-polished edges 14-16 degrees on each side, it can be used for your daily kitchen tasks, such as chopping, slicing, and chopping all kinds of meats, vegetables, fruits, and bread. Suitable for home and restaurant kitchens.
- The Japanese-style knife surface design is tempered and refined to remove impurities in the steel, making the kitchen knife sharper and more durable, while leaving beautiful "marks beaten by the years" on the surface of the knife.
- If there are rust, broken handles, and other quality problems, you can enjoy 60 days of free replacement, and you can enjoy the right of interpretation to the user-style service.
TradaFor Vegetable Knife - Japanese Chef Vegetable Knife
Constructed from a 1.4116 German high-carbon stainless steel, our Japanese vegetable knife is rust-resistant and features a strength that endures deformation even with constant use. It’s also easier to maintain using your own hand-sharpening and honing cycle.
Usuba, which literally translates to “thin blade”, has a distinct and perfect razor-sharp edge characteristic. This makes it excellent for cutting through firm vegetables and delicate slicing of fruits and other produce. The sharp edge of our Usuba knife is on the side where it is most ideal for right-handed users.
Our Japanese Usuba Vegetable Knife is designed with a Pakkawood handle, another high-quality material that makes the tool easier to handle. Its ergonomic construction features a non-slip surface that reduces hand tension to promote a natural movement when slicing. It comfortably fits in your right hand, giving you the right balance, minimal effort, and safety when using.
- 【Razor Sharp Vegetable Knife 】Enjoy razor-sharp Japanese kitchen knife and stop struggling using dull cutlery. The straight edge of the Japanese chef knife cuts through delicate food, creating paper-thin slices
- 【Japanese Knife with Precise Clean Cut】 If you’re a pro chef or simply a home cook, having a reliable kitchen companion is crucial. The companion is here, our vegetable cleaver. The unique blade shape makes this Japanese chef knife great cutlery for produce. Usuba knife is a single bevel for RIGHT-HAND USE
- 【Get Perfectly Balanced Japanese Cleaver 】This vegetable chopping knife is lightweight with a solid balance. A vegetable cutting knife is convenient to hold and maneuver. The handle is fashioned for moisture protection
- 【Amazing Customer Service】Have a question about a Japanese kitchen veg knife, we're a click away to support. Satisfaction Guarantee
- 【Stylish Premium Gift】Impress you're loved by veggie knife for vegetable cutting. Buy now an Asian cooking knife fitting for every occasion. Comes in a stylish box
FAQs
What is an Usuba knife used for?
The Usuba knife is used for a variety of tasks in the kitchen, including slicing vegetables and fruits, mincing herbs, and cutting through thin meats.
It can be used as both a slicing and chopping knife. The tall blade is thinner and sharper than most Chefs' knives, making it ideal for more delicate work on a cutting board.
What is kamagata Usuba?
Kamagata Usuba is a type of vegetable knife. It is characterized by its extremely thin and flexible blade, which allows for precision cuts. The name "Kamagata" comes from the region in Japan where the knife was first created, while "Usuba" refers to the shape of the blade, which is flat and thin.
This type of knife is ideal for slicing vegetables into a thin sheet or shreds. Its sharpness and flexibility make it perfect for more delicate tasks such as peeling fruits or vegetables or creating intricate cuts.
Kamagata Usuba knives are often used in sushi preparation, where they are essential for slicing fish and seafood into thin pieces.
