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The Usuba is a traditional Japanese-style vegetable knife with a thin rectangular-shaped blade and a straight blade edge, reminiscent of a small cleaver in its shape. It is specifically designed to cut or make thin sheets of vegetables, and thanks to its single-bevel edge, its sharp blade also makes it easy to cut through firm vegetables without cracking them.

There are two versions of the Usuba knife. The ‘Edo-Usuba’ originates from the Kanto region in Tokyo and has a flat front with a blunt tip, whereas the ‘Kamagata Usuba’ comes from the Kansai region in Osaka and has a spine that curves downwards toward a pointed tip

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