Usubas

The usuba is Japan traditional single-bevel vegetable knife - flat, precise, and capable of cuts that no double-bevel blade can replicate. Used in professional Japanese kitchens for katsuramuki (paper-thin rotary peeling) and high-level vegetable preparation, it demands technique but rewards mastery. The kamagata usuba adds a curved tip for added versatility. Wondering about nakiri vs usuba? The nakiri pushes and chops - the usuba slices and peels at a level no nakiri can match. Hand-forged in white and blue carbon steel.