Nakiri vs Usuba: Which Knife Should You Really Use?

When you start exploring Japanese kitchen knives, two blades often stand out for vegetable prep: the usuba and the nakiri. At first glance, they may look similar, but their design, usage, and intended users are very different.

Understanding how they differ is essential if you want to choose the right knife for your kitchen. Whether you're a professional chef or an enthusiastic home cook, learning about the characteristics of these knives helps you avoid costly mistakes and choose a tool that truly fits your style of cooking.

Blade Design and Edge

The most obvious difference is the blade construction.

Usuba knives have a single-bevel (kataba) edge, designed mainly for right-handed users. The flat side has a slight hollow grind (called urasuki), which helps reduce food sticking. Usubas are heavier, with a thicker spine, and are crafted for extremely precise cuts like katsuramuki (rotary peeling). The blade’s shape supports vertically straight cuts that minimize damage to the cell walls of delicate vegetables. This is especially useful in traditional Japanese cooking, where texture and presentation are essential. However, that same design makes them harder to maintain. Sharpening an usuba correctly requires knowledge and patience, and improper sharpening can ruin the knife's edge geometry. Many chefs use sharpening stones with varying grit levels and take special care to maintain the urasuki.

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Nakiri, on the other hand, features a double-bevel (ryōba) edge. This makes it suitable for both left- and right-handed users. The blade is straight and rectangular, designed for clean and consistent cuts. It’s lighter and thinner, which makes it easier to handle and sharpen. The symmetrical edge makes it ideal for push-cutting techniques without the knife veering to one side. Maintenance is simple enough for most users to manage at home with standard sharpening tools or guided systems. It’s a great entry point for cooks who want a specialized vegetable knife without the complexity of a single-bevel blade.

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User Skill Level

Knife skill plays a huge role in deciding between the two.

Usuba knives are favored by professional chefs, especially those trained in traditional Japanese cuisine. Their design allows for extreme precision, but they also require advanced skills. Mastery of techniques like katsuramuki, thin sheet slicing, or decorative carving comes only with time and practice. Using them well—and keeping them sharp—demands experience. They are not suitable for beginners, as misuse can lead to chipping the fine edge or even injuring the user.

Nakiri knives are a different story. They're ideal for hobby cooks and professionals alike. Easy to control and sharpen, they’re often the first Japanese knife people buy for vegetables. They’re user-friendly and forgiving, which makes them great for cooks looking to improve their skills without struggling with the tool. The wide blade also helps scoop chopped vegetables into a pan or bowl, adding convenience for daily cooking tasks.

Best Use Cases

These two knives have different strengths.

The usuba is perfect for delicate vegetable slicing, decorative cuts and garnishes, and any task that requires high precision. Its single-bevel edge allows for extremely thin slicing without crushing the structure of the ingredient. That’s why it’s often used for garnishing, paper-thin radish slices, or julienne vegetables in kaiseki (traditional multi-course) meals.

The nakiri is better for everyday vegetable preparation, efficient chopping and slicing, and handling a wide variety of vegetables, including those with tougher skins. It’s especially good for cutting through carrots, cabbage, or zucchini with speed and consistency. Many users find it helpful for batch prepping vegetables for weekly meals or larger cooking sessions. Its flat edge means the blade makes full contact with the cutting board, reducing the need for a rocking motion and improving cutting speed.

Cost and Availability

There’s a clear difference here too.

Usuba knives are usually more expensive, reflecting the craftsmanship behind them. High-end usuba knives are hand-forged by experienced blacksmiths, often with premium carbon steels that hold a sharp edge but require more maintenance. Some are custom-made, especially left-handed versions, which are rarer and thus pricier. They’re harder to find in general knife shops and are typically purchased from specialty retailers or directly from Japanese makers.

Nakiri knives are more affordable, and there’s a wide range available. Whether you're looking for an entry-level model or something more refined, it’s easy to find one in physical stores or online. You’ll find nakiri knives in stainless and carbon steel variants, with Western-style or traditional wa handles, offering flexibility based on budget and user preference.

Which One Should You Get?

If you're looking for an accessible knife that handles vegetables well, a tool that’s easy to sharpen and care for, and a knife to grow your skills with, then the nakiri is likely your best option. It offers a great balance of performance and ease of use and is highly practical for modern kitchens.

If you have advanced knife skills, regularly prepare high-precision dishes, and want a traditional Japanese knife experience, then the usuba may be worth the investment—especially if you’re in a professional kitchen. It will give you the edge (literally and figuratively) in achieving top-level presentation and control over every cut.

Where to Buy a Nakiri or Usuba Knife

You can find both nakiri and usuba knives at SharpEdge shop, along with many more high-quality Japanese blades. Choosing the right knife comes down to fit: the right size, steel, handle, and sharpness turn a knife into an extension of your arm. Japanese chefs speak of Jinba Ittai (人馬一體), meaning "person and horse as one body"—a total harmony between cook and tool.

At SharpEdge, we believe that focus on food starts with the right tool. We help hobby cooks and professional chefs find knives that improve both the process and the results. We won’t stop until everyone in the kitchen experiences their own version of Jinba Ittai. Whether you're new to Japanese cutlery or looking to expand your collection with a specialty blade, we’re here to support your craft.

Ready to find the right knife? Visit SharpEdge shop and explore our full range.