Being part of Shun’s Classic line, the 6.5” nakiri knife boasts the … This classic traditional cutting knife is made by Yoshihiro Aoko Usuba. Top Picks Reviewed, High-quality blade with exceptional durability, Well shaped and nonslip natural magnolia handle, Not a full tang construction, which would have been even more stable, Good looking finishes on both the handle and the blade, Made from durable materials – rust and corrosion-resistant too, The slight texture when you run your finger over the rivets, Beautiful design – both the blade and handle, Cannot be cleaned in a dishwasher, but manually, Great for both beginners and professionals, Heavier than other similar knives in this segment, Slightly textured G10 handle for comfort and a nonslip experience, Does not come with a cover, unless you register the knife with the manufacturer. The edge is normally flat. These knives feature classic rectangular blades and come with different edge styles, including granton edges that prevent food from sticking as you slice. Simply do it manually and use some mild soap – also let it dry before storing it away. The very strong 7-Inch blade weighs less than half a pound and is light and well balanced. It is a stylish natural magnolia cover that will keep your knife safe when stored. You need to improve yourself, but more importantly, you also require the best tools to ensure a good experience. This is also the main reason wherefore many nakiri knives are advertised to be usuba knives and vice versa. This knife is 100% handcrafted by artisan workers in Japan to make a functional work of art. Superior blade – The blade will most likely make the difference. Usuba is a traditional Japanese knife shape with a thick spine and pronounced shinogi line. It comes with a middle-sized blade – quite wide though, so it provides good knuckle clearance and tackles the whole surface of your food. It looks amazing and it will last for a lifetime. Tojiro DP Petty/Utility. If you can handle a longer – heavier blade, and you are after superior sharpness, then an Usuba can be the right choice. The handle is made of pakkawood, so it has a slip-resistant stylish surface. The Shun TDM0742 Premier Nakiri Knife is only 5.5 inches long but packs a lot in a compact body. A nakiri knife, also known as a nakiri bōchō or usuba bōchō, is a Japanese-style knife created for chopping vegetables. Generally speaking, usuba knives are excellent for Kyoto chefs, who rely on this knife for pretty much everything they do. You have a six-inch blade – more than enough for most of your kitchen applications. After all, most of the edge must be in touch with the cutting surface. Ideal for: Chopping, slicing, dicing, mincing and peeling. The Usuba knife is specifically crafted for chopping vegetables. The Usuba is the single-bevel cousin of the western Nakiri. Will not pull or tear plants, clean crisp cut. Premium Pick. Once produced, the blade goes through a specific vacuum heat treatment, as well as nitrogen cryogenic tempering. With a hardness on the Rockwell scale of 62-63, Blue Steel #2 is prized for its ability to form extremely sharp edges and its excellent edge retention. Based on a mix of black and stainless accents, it is not just good looking, but it is also suitable for a plethora of applications in your kitchen. The knife is thirty percent sharper than comparable Asian style blades. I'm Ivan - living and recently working in Southern California as a sous chef at various leading hotel chains. My career has made me passionate about all aspects of knives and I love sharing what I discover. Masamoto KK Usuba 180mm. Needs to be hand washed for best results. The thin blades are especially useful when precision is important. I am a software engineer by profession, knife aficionado by passion. Yoshihiro is a world-class company that sells to leading chefs all over the world. Kitaoka Damascus White #1 Usuba 180mm. Yet another incredible nakiri knife from the house of Shun! The blade is thin and deep, the tip of the blade is flat and square. Laser-cut from a single piece of high-carbon no-stain steel; full tang, the Granton edged blade is angled on both sides so you can chop or slice with accuracy. Vegetable knife with thin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. Shun Edo knives are given the ancient name of Tokyo which was Edo. Nakiri – Vegetable The Nakiri has a straight blade perfect for precise vegetable work, such as julienne. Kai USA AB5071 Pure Komachi 2 Nakiri Knife, 5-3/8-Inch. They have similarities and dissimilarities in many ways, from sizes to shapes. Diversity and style – Often advertised to be a nakiri knife, Tuo’s best usuba knife is available in a stylish appearance that will draw immediate attention. Plus, you can sharpen it yourself at 14 to 16 degrees on each side. The Yoshihiro VG10 16 Nakiri style Japanese 1st Edition knife is superb at slicing and chopping vegetables.