The Usuba (Vegetable) Knife - written in Japanese as 薄刃包丁 (うすば) and pronounced as Usuba Bōchō. It's a traditional style Japanese kitchen knife, typically measuring 165-240mm in length. In this case, we recommend around 210mm as the most suitable size for most people. This knife is best used for: vegetables.
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