Nakiri Knife

Nakiri and Usuba Knives – Essential for Vegetable Preparation
Nakiri knives have a straight-edged blade, ideal for precise vegetable cutting like julienning and katsuramuki. While great for vegetables, they are less effective for meat and fish, so pairing them with other knives like santoku or gyuto is recommended.
Usuba knives, with their thin, single-edged blade, excel in delicate tasks such as decorative cutting and thin peeling in Japanese cuisine. Their sharpness ensures clean, aesthetic cuts, making them a staple for chefs handling fine details. Choosing the right knife enhances efficiency and elevates dish presentation

The blade length of a Nakiri or Usuba knife is measured from the tip to the machi. The appropriate blade length is chosen based on the type of ingredients being prepared, as well as the size of the cutting board and kitchen space.