Usubas are traditional single bevel knives used by professional Japanese cooks in the preparation of vegetables. The knives typically have a very flat blade profile making them more adept at push cutting or chopping rather than rock cutting. The usuba profile may be squared off or sheep footed which makes the tip more dexterous but also more delicate. These knives will range in size between 165mm and 210mm. As these are single bevel knives they are handed so left handed users in particular need to be cautious about ordering a knife appropriate to them. 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. A nakiri is a very similar design intended for use in the same applications but uses a more versatile double bevel design.