When you want to find usuba knife, you may need to consider between many choices. Finding the best usuba knife is not an easy task. In this post, we create a very short list about top 9 the best usuba knife for you. You can check detail product features, product specifications and also our voting for each product. Let’s start with following top 9 usuba knife:
Reviews
1. Yoshihiro NSW 46 Layers Hammered Damascus Usuba Vegetable Chef knife 6.3 IN (160mm) Shitan Rosewood Handle with Saya Cover
Feature
Grade : NSW Damascus / Knife Type: Usuba (Vegetable Chef) KnifeSteel Type: 46 Layers VG-10 Hammered Damascus
Blade: Double-Edged (50/50) / Blade Length: 6.3inch (160mm)
Handle Material: Octagonal-Shaped Shitan BOLSTER: Double Redwood /
Hardness Rockwell C scale: 60 / Saya Cover: Natural Magnolia Saya Included
Description
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 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. 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 redwood 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.
2. Mercer Culinary Genesis 7-Inch Forged Nakiri Vegetable Knife
Feature
Ergonomic Santoprene handle offers superior comfort and a non-slip grip, even with wet hands. Will not break down from exposure to kitchen oils and is able to withstand hot and cold temperatures.Bolster strengthens the knife, adds durability, and provides excellent balance for better handling when cutting food. Available in short bolster.
High-carbon, no-stain German cutlery steel resists rust, corrosion, and discoloration. Precision forged construction for better strength and durability.
Taper-ground edge allows for added stability, easy honing, long lasting sharpness, and increased efficiency when cutting and chopping.
Tang provides excellent balance
NSF
Limited lifetime warranty
Description
Mercer Culinary Genesis 7-Inch Forged Nakiri Vegetable Knife3. Sunlong VG10 Damascus Steel Nakiri Vegetable/Usuba Vegetable Chef Knife With Fine Edge 6.5" SL-DK1049R
Feature
Material: blade: Damascus steel; Handle: 430 S/S ,rosewood. It is suitable for cutting meat , vegetable and fruits and so on.The length of blade is 6.5 inch , the thickness is about 2.5mm. the use of Japan 67 layer VG-10 steel core Damascus steel made of high quality cutting tools, HRC (hardness) 58-60, sharp corrosion
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.
The gift box packaging, is gift for all occasion ( such as wedding , bitrthday ,etc) !
4. 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
Feature
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 slicesHIGH QUALITY MATERIALS: High-carbon 1.4116 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
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
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
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
Description
Stop using poor quality cutlery made of low-carbon steel, which can make your cooking experience a real nightmare.
Little Known Ways to Choose Your Perfect Knife
The art of choosing a good vegetable knife involves finding a right balance between 1) quality 2) usability and 3) price
The good news is that you don't need to look for balance. You can have ALL-IN-ONE: rust resistant high carbon steel and ergonomic Pakkawood handle
1) Steel, in particular, German steel is the secret to knife quality and long-lasting performance. It is hard enough to maintain a perfect edge for this high-carbon steel. At the same time it is rust resistant and you can easily sharpen and hone your blade when necessary
2) The shape, size, knife balance and handle are designed to ensure excellent usability.
This Is What You are Looking For. Make a wise choice!
If you're particular about quality than this vegetable knife is definitely for you:
*** GOOD QUALITY MATERIAL: made with blades of German high-carbon steel which can be sharpened for a clear-cut*** SECURITY: the full tang guarantees that the Pakkawood handle is attached securely to the blade
*** SHARPNESS: it cuts with accuracy and ease
*** TOUGHNESS: the blade hardness is 57-60 HRC making sure it maintains its sharp edge for a longer period of time
*** RESILIENCE: sturdy stainless steel knives designed to stand the test of time
*** ERGONOMICS: the grip is easy to handle which reduces tension in the wrist, giving you a natural fit
*** EXTERIOR: this cleaver has a nice utilitarian appearance
Don't hesitate to add this to Cart
Reminder:
- The sharpened side is the right side FOR A RIGHT HAND USE of the knife- Use only to prepare vegetables. The thinness of the blade does not allow for a clean cut, even through small bones
- Keep out of reach of children
- This knife is very sharp and should be used with caution
5. Yoshihiro VG10 16 Layers Hammered Damascus Nakiri Japanese Vegetable Chefs Knife 6 inch 1st Edition
Feature
The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread3 Layer construction with a VG-10 Japanese stainless steel center core with a HRC 60 for exceptional sharpness, edge retention, and durability with ease of sharpening.
An elegant 16 layer hammered outer steel is a stylish yet functional design eliminating friction and keeping food from sticking to the blade
A premium Mahogany wood handle with a full tang for a well balanced construction for seamless use.
Excellent for entry level chefs. Hand wash only and sharpen on quality whetstones. Comes ready to use out of the box. 100% handcrafted by skilled tradesmen in Japan. Not mass produced.
Description
The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread. Preparing delicious meals starts with taking wholesome ingredients and using the best tools such as a high quality chefs knife to make every meal into something special. Our VG-10 Hammered Damascus Nakiri Vegetable Knife is forged and hammered with 16 layers of steel in the Damascus tradition with a VG-10 Core, this knife is complimented with a premium Western style handcrafted mahogany handle that extends to the full tang of the knife and is NSF certified for commercial kitchens and ergonomically welds to the hand for seamless 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. Japanese knives should always be sharpened and honed on premium quality Japanese water stones. A good quality Japanese water stone not only is the best surface to sharpen and maintain the blade of your knife, but it is also the best tool to preserve and take care of the high quality steel that it is made of. For maintenance info and professional Japanese knife sharpening contact our Yoshihiro Cutlery store.6. Yoshihiro 160mm Aoko Stain Resistant Steel Usuba Japanese Vegetable Knife, 6.5-Inch, Blue
Feature
Yoshihiro- Aoko Blue Stain Resistant Steel Usuba Japanese Vegetable Knife 6.5" 160mmMade in Japan
Japanese Vegetable Knife
Description
Yoshihiro- Aoko (blue#2) high carbon steel center core and stain resistant jackets knives. The blue steel center core holds the sharpest cutting edge. Both side stain resistant jackets makes easy maintenance. 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. This results in knives with HRC 62, sharp edge and great edge retention. Handles are made of Pakka wood with high carbon steel bolster. The Usuba/Nakiri is a vegetable knife used for cutting vegetables. Efficient and fast cutting vegetables. Whetstone is recommended for sharpening. History- Since 1550, Yoshihiro, Masamune and Yoshimitsu were known as the best sword craftsmen in Japan. 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. 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.7. Yoshihiro VG-1 Gold Steel Nakiri Vegetable Chefs Knife 6.5" (165mm) Magnolia Wood Saya Cover
Feature
The Nakiri is a traditional Japanese vegetable knife and is great to have, especially, if you're a lover of soups, salads, herbs, and vegetables. It lends well to chopping and its thin and flat blade edge is designed to make full contact with your cutting surface for a full cut with less chance for vegetables to still be sticking together by a thread.VG-1 Gold is a high end Japanese stainless steel (HRC 60). With its capacity to be razor sharp and an ability to maintain its sharpness over a prolonged period of time, you will be suprised at how effortless it is to chop, slice, and dice produce.
Simple and elegant design with exceptional balance and a light weight construction (5 Oz), the knife will become an extention of your hand and arm.
A luxurious full tanged mahogany wood handle that is ergonomically designed to fit the human hand with its sleek finish that is gentle to the touch.
Excellent for home or entry level chefs. Hand wash only and sharpen on quality whetstones. Comes sharp and ready to use out of the box. Magnolia wood Saya cover included. 100% handcrafted by skilled tradesmen in Japan. Not mass produced.
Description
Perfect vegetable knife for those who want a knife that is affordable, sharp and super easy to maintain. Gold Forging Gold steel is the highest quality in the stainless class providing a super sharp edge. The Gold Steel is forged with soft iron on both sides of the blade making it easy to sharpen and maintain. Bolster will not deteriorate even with prolong use. Strong stain resistant steel. Whetstone is recommended for sharpening. -About YOSHIHIRO- "YOSHIHIRO" has been designated as a one of the Best Sword Craftsman in Japan since 1550. Over 500 years of their sword making history and technique achieves one of "Best Sushi Chef Knife Maker" in Japan. We Ship Around the World History- Since 1550, Yoshihiro, Masamune and Yoshimitsu were known as the best sword craftsmen in Japan. 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. 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.8. Mercer Culinary Asian Collection Nakiri Vegetable Knife
Feature
Razor sharp, high-carbon, no-stain German steel resists rust, corrosion, and discolorationSingle-edge blade is taper ground with a fine stone finish
Offered with a traditional wood handle or an NSF certified slip-resistant Santoprene handle
Limited Lifetime Warranty
0
Description
This collection calls on the rich tradition of Japanese craftsmanship to provide unsurpassed performance.9. Shun Pro 6-1/2-Inch Usuba Knife
Feature
6-1/2-inch knife for slicing and peeling vegetables or garnishesGraffiti-etched blade made of pure high-carbon VG10 steel
Traditional Japanese single-bevel edge and hollow-ground back
D-shaped PakkaWood handle; washing by hand recommended
Measures 12 by 4/5 by 2 inches; limited lifetime warranty
Description
A useful addition to any cutlery collection, this versatile Usuba knife by Shun features a substantial blade that measures 6-1/2 inches long. Use the knife for slicing and peeling vegetables or garnishes. It also works well for creating the perfect vegetable slices for sashimi.
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. 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. The knife also comes equipped with a D-shaped PakkaWood handle for a comfortable, secure grip. Though dishwasher-safe, Shun recommends washing the knife by hand for best results. The knife measures approximately 12 by 4/5 by 2 inches and carries a limited lifetime warranty.
From the Manufacturer
View larger.
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 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. The beautiful graffiti-etched blade is made with high carbon VG10 steel, which takes and holds an edge longer than comparable knives. 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. 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. 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). These knives are essential for cooks who are seeking to prepare true Asian cuisine.
NSF certified for use in commercial kitchens.
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 2.5 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. Honyaki-method knives can be sharpened to an exquisitely sharp edge and retain that edge for a longer period of time.
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. As you might expect, this degree of difficulty makes honyaki knives the most prized and most expensive. The Shun Pro line, which features traditional single-beveled Japanese blade styles, is made by this method.
PakkaWood
PakkaWood is a premium handle material made of genuine hardwood impregnated with resin. The resin makes it moisture resistant, strong, and durable. Sanding and buffing brings PakkaWood to a beautiful gloss finish. As with natural wood, no two pieces of PakkaWood are exactly alike.
| Specifications | |
|---|---|
| Blade Material: | VG-10 hardened Japanese steel, made with 2.5 mm blade stock, brushed for a matte finish. |
| Bevel: | Single-beveled with hollow-ground back. |
| Cutting angle: | 16 degrees (comprehensive angle 16 degrees). |
| Handle Material: | Pakkawood (resin-impregnated hardwood); D-shaped handle, only available in right-handed version. |
| Sharpening recommendations: | Regular sharpening (as needed) with a whetstone. 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. The wide Shinogi (bevel) on the knife can be used as a guide, making it easy to maintain the knife's sharpness. |
Professional Manufacturing
