Top 19 Best Usubas

 

Kotobuki Seki 6-12-Inch Usuba Knife

Kotobuki Seki 6-1/2-Inch Usuba Knife

Kotobuki Seki 6-1/2-Inch Usuba Knife - Made in japan to time-honored standards and exacting detail. 6-1/2-inch usuba vegetable knife–used in japan to finely peel vegetable skin into thin sheets for sashimi garnishes. Hand wash only sharpen with whetstone. Traditional rounded, blonde wood handle. Blade constructed of japanese 420 series stainless steel for excellent resistance to rust and corrosion double-ground edge retains its sharpness.

 

Messermeister Mu Bamboo Usuba Knife 7-Inch

Messermeister Mu Bamboo Usuba Knife, 7-Inch

Messermeister Mu Bamboo Usuba Knife, 7-Inch - The single edge blade is used mainly to cut vegetables such as daikon and cucumber into paper thin slices, and it is so sharp it can thinly peel in a continuous strip (katsura-muki) a tsuma, a japanese radish which is served with sashimi. The messermeister mu bamboo 7-inch usuba knife is a broad bladed single edge blade with a distinctively curved tip or a blunt tip and looks like a vegetable cleaver. It is traditionally used like a paring knife by holding it in the air and cutting the item being held by the other hand.

 

Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood

Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood

Yoshihiro Aonamiuchi Blue Steel Edo Usuba Japanese Vegetable Knife Shitan Rosewood - Aoko blue steel with a hardness on the rockwell scale of 64, is intricately forged with iron to create beautiful wave like patterns. 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 edo usuba. Namiuchi means wave forged, and our master artisans blend aesthetics with the highest quality materials and and craftsmanship. 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 yoshihiro aonamiuchi blue steel knives are complimented with a traditional shitan rosewood handle affixed with a ebony bolster, and a protective wooden sheath called a saya is included, which protects the knife and adds to its appearance when not in use. Our handmade yoshihiro aonamiuchi blue steel knives are crafted with extraordinary skill by our master artisans. It takes a very high degree of skill to create knives of exceptional performance with such exquisite beauty. 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. Knife can be oxidized without proper care recommend for professional only. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes.

 

Shun Pro 6-12-Inch Usuba Knife

Shun Pro 6-1/2-Inch Usuba Knife

Shun Pro 6-1/2-Inch Usuba Knife - Sanding and buffing brings pakkawood to a beautiful gloss finish. The shun pro line, which features traditional single-beveled japanese blade styles, is made by this method. A useful addition to any cutlery collection, this versatile usuba knife by shun features a substantial blade that measures 6-1/2 inches long. Soak the whetstone for about 20 minutes, set on a damp cloth for stability, and pull the knife’s edge across the whetstone at a 16 degree angle. View larger. Professional manufacturing view larger. Pakkawood pakkawood is a premium handle material made of genuine hardwood impregnated with resin. Cutting angle 16 degrees (comprehensive angle 16 degrees). View larger. View larger. The blade backs are gently hollow ground, creating an air pocket between the knife and the food being cut, so the knife glides through food with quick precision. The blade’s acid-etched design is slightly different with each style of knife, while consistently and cleverly incorporating the shun logo neatly into the overall arrangement for a distinct and professional look. 5 mm of pure, high-carbon vg-10 stainless-steel “super steel”, composed of carbon, chromium, cobalt, manganese, molybdenum, silicon, and vanadium single bevel edge, designed for precision cuts, slices efficiently and stays sharp over time these knives can easily be maintained by sharpening on a fine-grit whetstone or through professional sharpening honyaki-style knife construction, consisting of one piece of steel due to the single sided bevel design, shun pro knives are best suited for right-handed cooks d-shaped pakkawood handles sharpened using 1000 grit whetstone hand wash and dry recommended limited lifetime warranty highlights honyaki method of knifemaking whereas a knife made by the kasumi method has a cutting core jacketed with another steel, honyaki knives are made from a single piece of steel–usually very hard, high-carbon steel. Nsf certified for use in commercial kitchens. Pro series why buy shun pro for the true japanese food aficionado, nothing compares to the scalpel-like precision of a single bevel blade. The wide shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife’s sharpness. The knife measures approximately 12 by 4/5 by 2 inches and carries a limited lifetime warranty. Key features these knives feature a 1/2-inch wide shinogi and single-bevel blade design preferred by japanese chefs, to maintain cutting consistency, a critical element in japanese cooking traditional japanese blade design for the ultimate knife connoisseur–single-beveled edge with a hollow ground (or concave ground) back this means only the cutting edge of the blade touches the food for superior stick resistance and the cleanest cuts constructed of 2. Knife styles in this line include the deba (a multi-purpose prep knife), the yanagiba (a long slicing knife perfect for sashimi), and the nakiri (a vegetable chopping knife). Specifications blade material vg-10 hardened japanese steel, made with 2. The resin makes it moisture resistant, strong, and durable. Because of the hardness of the steel and the precision of the processes needed to “treat” the steel properly, honyaki knives are more difficult to make and more labor-intensive than kasumi knives. Sharpening recommendations regular sharpening (as needed) with a whetstone. Handle material pakkawood (resin-impregnated hardwood) d-shaped handle, only available in right-handed version. Like other knives in the shun pro line, the knife features a marvelous graffiti-etched blade made of pure high-carbon vg10 steel, which holds a razor-sharp edge longer than other premium steels. 5 mm blade stock, brushed for a matte finish. Bevel single-beveled with hollow-ground back. Though dishwasher-safe, shun recommends washing the knife by hand for best results. The newly updated shun pro line features the same incredibly sharp chisel edges as in the past, combined with d-shaped pakkawood handles, which lend a secure and comfortable grip. These knives are essential for cooks who are seeking to prepare true asian cuisine. View larger. The beautiful graffiti-etched blade is made with high carbon vg10 steel, which takes and holds an edge longer than comparable knives. It also works well for creating the perfect vegetable slices for sashimi. The knife also comes equipped with a d-shaped pakkawood handle for a comfortable, secure grip. From the manufacturer beautiful graffiti-etched blade with pakkawood handle. As you might expect, this degree of difficulty makes honyaki knives the most prized and most expensive. Use the knife for slicing and peeling vegetables or garnishes. For those chefs who are truly into the japanese method of cooking, the wide shinogi (or blade bevel) makes sharpening these knives on a whetstone practically effortless. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time. As with natural wood, no two pieces of pakkawood are exactly alike.

 

Vegetable Japanese Chef Knife - 7Inch Usuba-Cutter-Slicer-Cleaver-Nakiri - Stainless High Carbon Steel - Professional Quality Cutlery - Multipurpose Use Best for Home Kitchen or Restaurant by TradaFor

Vegetable Japanese Chef Knife – 7Inch Usuba-Cutter-Slicer-Cleaver-Nakiri – Stainless High Carbon Steel – Professional Quality Cutlery – Multipurpose Use Best for Home Kitchen or Restaurant by TradaFor

Vegetable Japanese Chef Knife – 7Inch Usuba-Cutter-Slicer-Cleaver-Nakiri – Stainless High Carbon Steel – Professional Quality Cutlery – Multipurpose Use Best for Home Kitchen or Restaurant by TradaFor - Balanced and easy to utilize this asian-style vegetable chef knife is lightweight and has a solid balance that can be used by anyone the knife is very convenient to hold and its slim appearance makes it easy to maneuver it’s unique blade shape and ergonomic handle make this vegetable knife a great choice for fast chopping, mincing, dicing and cutting though a wide variety of fresh vegetables and fruits the sharpened side is the right side for a right hand use of the knife. High quality materials high-carbon 14116 german steel is a rust resistant material that is strong and edge holding the handle is fashioned from solid and identical pakkawood which will guaranty you lasting beauty, durability, stable dimensions, and protection from moisture. Firm, ergonomic and safe this full tang knife is a guarantee that the cutting core and comfortable handle will remain seamless and attached while you chop this prolongs the life-span of the knife, making it very safe and at the same time giving you good leverage when chopping. Incredibly sharp this usuba knife is a classic, japanese-style vegetable knife with a straight edge usuba means “thin blade” to achieve this, the knife is made single beveled this knife is so sharp that it will cut right through tomatoes and other delicate vegetables without squishing or damaging its soft skin in the process it’s also ideal for creating paper-thin, even slices. Excellent gift if choosing a gift is not your cup of tea, or you are tired looking for gift ideas, you might like to try this nice vegetable knife this knife will be a wonderful gift for your family, friends and for all keen on cooking.

 

Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chefs Knife 77inch195mmwith Shitan Handle

Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef’s Knife 7.7inch(195mm)with Shitan Handle

Yoshihiro Shiroko High Carbon Steel Kasumi Kama Usuba Japanese Vegetable Chef’s Knife 7.7inch(195mm)with Shitan Handle - Steel type shiroko (white steel #2) high carbon steel. Blade single-edged / blade length 77″ (195mm). Grade kasumi / knife type kama usuba ( vegetable chef) knife. Hardness rockwell c scale 62-63 / saya cover included. Bolster water buffalo horn (bolster color -varies) / handle material d- shaped shitan (rosewood).

 

Sunlong VG10 Damascus Steel Nakiri VegetableUsuba Vegetable Chef Knife With Fine Edge 65 SL-DK1049R

Sunlong VG10 Damascus Steel Nakiri Vegetable/Usuba Vegetable Chef Knife With Fine Edge 6.5″ SL-DK1049R

Sunlong VG10 Damascus Steel Nakiri Vegetable/Usuba Vegetable Chef Knife With Fine Edge 6.5″ SL-DK1049R - The length of blade is 65 inch , the thickness is about 25mm the use of japan 67 layer vg-10 steel core damascus steel made of high quality cutting tools, hrc (hardness) 58-60, sharp corrosion. Material blade damascus steel handle 430 s/s ,rosewood it is suitable for cutting meat , vegetable and fruits and so on. The gift box packaging, is gift for all occasion ( such as wedding , bitrthday ,etc) . The knife surface convex hull with anti-stick effect, the edge of the way for the double-sided blade, left and right hand can be used. Handle the 430 double elbow is one piece of die-casting molding, the outer is cover by envir onment and high-grade rosewood if you use it , you can feel so comfortable and non-lip durable.

 

Yoshihiro VG-10 46 Layers Hammered Damascus NakiriUsuba Japanese Vegetable Chefs Knife Octagonal Red Pine Handle

Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri/Usuba Japanese Vegetable Chefs Knife (Octagonal Red Pine Handle)

Yoshihiro VG-10 46 Layers Hammered Damascus Nakiri/Usuba Japanese Vegetable Chefs Knife (Octagonal Red Pine Handle) - The usuba is hefty enough to chop through heavy root vegetables with a blade that can thinly slice delicate tomatoes. The hammered texture of the blade eliminates friction and keeps food from sticking to the blade. 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. Forged and hammered with 46 layers of steel in the damascus tradition with a vg-10 core, this knife is complimented with a traditional japanese style handcrafted octagonal red pine handle. Our vg-10 hammered damascus usuba knife is forged with a traditional straight blade that smoothly cuts paper thin slices and can quickly chop through hearty vegetables. 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. A protective wooden sheath called a “saya” is included, which protects the knife and adds to its appearance when not in use. One of the most sought after of 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 slicing delicate tomatoes. Every knife from yoshihiro is handcrafted by master artisans creating a unique one of a kind work of art.

 

Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife 65-Inch Blue

Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch, Blue

Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch, Blue - Yoshihiro knives are now recognized to be one of the best chef knives in japan due to the rich history and techniques that are applied from sword making to chef knives. Yoshihiro- aoko (blue#2) high carbon steel center core and stain resistant jackets knives. The surface of the blade has the tsuchime pattern which is unique japanese design with indention that prevents food from sticking on the blade surface. History- since 1550, yoshihiro, masamune and yoshimitsu were known as the best sword craftsmen in japan. The usuba/nakiri is a vegetable knife used for cutting vegetables. After his death, yoshihiro’s apprentices continued to use his technique and traditional skills. The techniques used to make samurai swords are used to make yoshihiro chef knives. Efficient and fast cutting vegetables. Both side stain resistant jackets makes easy maintenance. The blue steel center core holds the sharpest cutting edge. Handles are made of pakka wood with high carbon steel bolster. This results in knives with hrc 62, sharp edge and great edge retention. Whetstone is recommended for sharpening.

 

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife Magnolia Wood Handle 7 IN 180mm

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Magnolia Wood Handle (7 IN (180mm))

Yoshihiro Hongasumi Blue Steel Kama Usuba Traditional Japanese Vegetable Chopping Chef Knife, Magnolia Wood Handle (7 IN (180mm)) - Our handmade yoshihiro hongasumi knives are crafted with extraordinary skill by our master artisans to create high quality knives that are indispensable in their craftsmanship and performance. This knife is cherished for its ability to chop through root vegetables to thinly slicing delicate tomatoes. 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 usuba. The usuba is reminiscent of a small cleaver and has a sharp tip for more intricate work. 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. Blue steel #2 with a hardness on the rockwell scale of 63 to 64, is forged with iron to create beautiful mist patterns, and an empahsis is placed on refined forging and polishing with the highest attention to detail. Our yoshihiro hongasumi knives are complimented with a traditional japanese style handcrafted magnolia wood handle affixed with a water buffalo horn bolster, and a protective wooden sheath called a saya is included, which protects the knife and adds to its appearance when not in use.

 

SAKAI-ISHITOU Japanese knife sadamune series kamagata-usuba 195

SAKAI-ISHITOU Japanese knife sadamune series kamagata-usuba 195

SAKAI-ISHITOU Japanese knife sadamune series kamagata-usuba 195 - No-stick granton edge makes a cut that forms air pockets, allowing food to release easier from the blade. High-impact handle is riveted to the full tang for superior balance and maneuverability hand washing is recommended for best care. Granton-edge blade, angled on both sides for slicing and chopping, is 30% sharper and holds its edge 30% longer than ordinary asian-style blades. Precision forged in solingen, germany, from high-carbon no-stain steel full tang. Japanese knife sakai-ishitou sadamune series kamagata-usuba 195.

 

Tojiro Fujitora DP Damascus Usuba - 65 165cm

Tojiro Fujitora DP Damascus Usuba – 6.5″ (16.5cm)

Tojiro Fujitora DP Damascus Usuba – 6.5″ (16.5cm) - Blade length 65″ (165cm) / full length 114″ (29cm), double-bladed (for both right and left handed). Tojiro has a new series, fujitorasaku. Made in japan. Blade material cobalt alloy steel + high carbon・low carbon stainless steel / handle material laminated reinforcement. Weight 04 lb (160g).

 

Paderno World Cuisine Usuba Japanese Sushi Knife 7-18-Inch

Paderno World Cuisine Usuba Japanese Sushi Knife, 7-1/8-Inch

Paderno World Cuisine Usuba Japanese Sushi Knife, 7-1/8-Inch - The blade is constructed of a special type of stainless steel for maximum edge retention. It is recommended to hand wash and thoroughly dry these knives after use. The paderno world cuisine 7 1/8″ usuba sushi knife is excellent for preparing vegetables traditionally found in sushi dishes. It has a razor-sharp edge and slip-resistant wooden handle. The thin, sharp edge of the knife is designed for cutting fish and vegetables and should never be use to cut harder objects. The knife has a traditional japanese single bevel to ensure sharpness. This rectangular, thin blade vegetable/sushi knife helps avoid bruising or tearing delicate fish.

 

YARENH Damascus Nakiri Usuba Knives 65 intch with Japanese Damascus Steel and wooden handle best professional Kitchen Knives Slicing Knives fillet knife Vegetable knife

YARENH Damascus Nakiri Usuba Knives 6.5 intch with Japanese Damascus Steel and wooden handle best professional Kitchen Knives Slicing Knives fillet knife Vegetable knife

YARENH Damascus Nakiri Usuba Knives 6.5 intch with Japanese Damascus Steel and wooden handle best professional Kitchen Knives Slicing Knives fillet knife Vegetable knife - Handle material ergonomic military grade wooden handle gives you excellent grip in all conditions along with superior agility and comfort. Blade material the yarenh 65 intch damascus nakiri vegetable knife with 73 damascus layers and a core of 60±2 rockwell hardness resulting in exceptional strength, durability and stain resistance perfectly balanced and precisely tapered, small rectangular divots minimize surface resistance and enhance non-stick properties. Designthe handle, knife and blade are designedin european and american contracted style, which is fashion,simple and full of artistic with high-quality 73-layer damascus steel,the steel cascade showssmooth, delicate, natural, beautiful and highly artisticlines. Uitra sharp high-quality 10cr15comov steel core, high hardness (60±2hrc), 15-18 degrees cutting edge,the edge is super sharp,the blade is durable,and the sharpness can keep a long time. Health kitchen knife and food contact, cooking knives hygiene is very important,the outer layer is made of high-quality low-carbon stainless steel, the surface carefully polished, smooth as a mirror,so the blade has following advantages superior rust resistance, easy to clean, hard to breed bacteria, so the knife is conducive to health.

 

ZHEN Japanese VG-10 67 Layers Damascus Steel Vegetable UsubaNakiri Hollow Ground Knife Cleaver 7-inch

ZHEN Japanese VG-10 67 Layers Damascus Steel Vegetable Usuba/Nakiri Hollow Ground Knife Cleaver 7-inch

ZHEN Japanese VG-10 67 Layers Damascus Steel Vegetable Usuba/Nakiri Hollow Ground Knife Cleaver 7-inch - Long-lasting, sharp edge for cutting meat, chopping or slicing vegetables (do not chop bones). Blade size (length x width x thickness) 7 inches x 175 inches x 25 millimeters net weight 045 pound. Full tang design with sealed-tight, waterproof, and durable brown color pakkawood handle for a non-slip and comfortable grip. Made with top grade japanese 67-layer damascus steel, vg-10 cutting core, hrc 60-62 hardness for exceptional sharpness, edge retention, and durability while being easy to sharpen. Crafted in iso 9001 certified taiwan factory with steel imported from japan limited lifetime warranty against defects.

 

Sakai TakayukiYasuki Shirogami Steel Kasumitogi UsubaKanto StyleMade in Japan 180mm71

Sakai Takayuki/Yasuki Shirogami Steel, Kasumitogi Usuba(Kanto Style),Made in Japan (180mm/7.1″)

Sakai Takayuki/Yasuki Shirogami Steel, Kasumitogi Usuba(Kanto Style),Made in Japan (180mm/7.1″) - Kasumitogi series of sakai takayuki based on yasuki shirogami steel. Usuba(kanto style) is a versatile knife, using a tip for small tasks and the middle for “katsuramuki”(thin slicing of japanese raddish).

 

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef’s Knife 65 In

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef’s Knife 6.5 In

Yoshihiro Mizu Yaki Aogami Super Blue High Carbon Steel Kurouchi Usuba Chef’s Knife 6.5 In - Handle material d-shaped shitan rosewood handle. Blade double-edged / blade length 65 in. Hardness rockwell c scale 64-65 / saya not included. Grade aogami super blue high carbon steel / knife type usuba/nakiri (vegetable)knife. Steel type aogami super blue high carbon steel(not stainless steel ).

 

HONMAMON SHIGEKATSU Usuba Kitchen Knife 165 mmabt 65 for Right Hander for Vegetable Blade Edge SK Material

HONMAMON “SHIGEKATSU” Usuba Kitchen Knife 165 mm(abt 6.5″) for Right Hander, for Vegetable, Blade Edge :SK Material

HONMAMON “SHIGEKATSU” Usuba Kitchen Knife 165 mm(abt 6.5″) for Right Hander, for Vegetable, Blade Edge :SK Material - Single bevel for right hander for home use. Thin blade good for cutting vegetables. Made in japan (at that famous sakai). Blade length about 165mm(65inch), whole length about 300mm(118inch), weight about 145g(51oz). Handmade by sakai craftsmen.

 

Sunlong NakiriUsuba Vegetable Chef Knife Cleaver 65 InchHigh Carbon Japanese VG-10 67 Layers Damascus Steel Vegetable CleaverAnti-stick Blade SL-DK1079Y

Sunlong Nakiri/Usuba Vegetable Chef Knife Cleaver 6.5 Inch,High Carbon Japanese VG-10 67 Layers Damascus Steel Vegetable Cleaver,Anti-stick Blade SL-DK1079Y

Sunlong Nakiri/Usuba Vegetable Chef Knife Cleaver 6.5 Inch,High Carbon Japanese VG-10 67 Layers Damascus Steel Vegetable Cleaver,Anti-stick Blade SL-DK1079Y - Handle the 430 double elbow is one piece of die-casting molding, the outer is cover by environment olive wood if you use it , you can feel so comfortable and non-lip durable. The knife surface convex hull with anti-stick effect, the edge of the way for the double-sided blade, left and right hand can be used. Material blade damascus steel handle 430 s/s ,olive wood it is suitable for cutting meat , vegetable and fruits and so on. The gift box packaging, is gift for all occasion ( such as wedding , bitrthday ,etc) . The length of blade is 65 inch , the thickness is about 25mm the use of japan 67 layer vg-10 steel core damascus steel made of high quality cutting tools, hrc (hardness) 58-60, sharp corrosion.





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