Usuba vs. Nakiri: Which Knife Is Right for Your Kitchen?

Whether you're a cook who spends hours in the kitchen whipping up dishes daily or you just spend a few hours cooking every week, you need a good knife. Our specialty knives and knife block sets are great for home cooks to help with different types of prep. Let's compare theusuba vs. nakiri: two specialty knives you might want for your kitchen.

What Is a Usuba Knife?

The usuba name comes from a Japanese term that means "thin slice," which gives you an idea of what the blade can do. Unlike knives that are sharp on both sides, this one has one sharp side. Sushi chefs often use them to get the thin slices of cucumber and other veggies placed on the top of rolls. Others use usuba knives to make fun garnishes that take dishes to the next level, like an adorable rose made from a radish. You'll find many sets that allow you to do similar tasks, like our Japanese Master Chef knife set – 8-piece.

Nakiri knife with a patterned handle on a cutting board surrounded by chopped vegetables

What Is a Nakiri Knife?

Nakiri knives also get their name from Japanese, meaning "leaf cutter." They have a long, flat blade that is longer than those found on other types of knives. When you apply pressure while cutting through a vegetable or fruit, the blade goes through the entire object and contacts your cutting board on the other side. Some chefs find that a nakiri knife is one of the top knives they use.

Damascus Nakiri knife on a wooden cutting board with sliced tomatoes and fresh vegetables

Key Differences Between Usuba and Nakiri Knives

At first glance, usuba and nakiri knives look similar to each other, but each has specific functions. We'll go over some of the basic differences below.

Blade Edge: Single vs. Double Bevel

Usuba knives have a single bevel and require careful pressure control to maintain an even grind when sharpening. Nakiri knives like our Epokishi AUS-10 Nakiri have a double bevel and work with home sharpeners.

Close-up comparison of a single-bevel (top) and double-bevel (bottom) knife edge

Cutting Techniques: Precision vs. Efficiency

While usuba knives are generally heavier and require a good grip, nakiri knives are lighter and easier to handle. You might find that usuba knives almost feel like longer versions of butcher knives. You should always compare models like the nakiri vs. usuba to see which ones feel comfortable in your hands.

Skill Level: Professional vs. Beginner-Friendly

Both are suitable for right- or left-handed people, but they come in at different price points. Nakiri knives are usually more affordable and suitable for beginners or less experienced cooks. In contrast, usuba knives often cost more and require a little more experience to use.

Maintenance: Sharpening & Care

Both nakiri and usuba knives can be sharpened at home with the right tools and techniques. Nakiri knives, with their double bevel edge, can be easily sharpened using a whetstone or similar sharpening stones. Usuba knives, typically featuring a single bevel edge, also can be sharpened at home, though they may require more precision and care to maintain the correct angle.

A person sharpening a knife on a combination whetstone with a wooden base

How to Choose the Right Knife for Your Kitchen

A high-quality knife can last for years. Both the usuba and nakiri are suitable for home use, but the one to spend your money on will depend on the types of tasks and prep work you do in your kitchen.

Determine Your Kitchen Needs

Usuba knives work best for delicate work. You can use one to create gorgeous garnishes that give your favorite dish a new and more professional look. They let you cut the thinnest slices of tomato for a sandwich or thin slices of potatoes to make chips at home. On the other hand, nakiri knives are better for daily prep work. You might use one to slice vegetables for a salad or when you want to make a yummy stir fry. With our full 17-Piece Master Chef knife block set, you get the knives you need for most jobs.

A 17-piece Seido Master Chef knife block set with Japanese Damascus steel blades, displayed on a wooden cutting board with vegetables

Find the Best Japanese Knives for Your Kitchen

The Final Cut: Which Knife Will You Choose?

A good knife is important when you spend time prepping veggies every week. Nakiri and usuba knives are both excellent options for vegetable preparation. Though usuba knives are usually best for delicate prep work, nakiri knives are ideal for general tasks. Check out all our knives and knife sets and enhance your knife knowledge, such as the difference between a nakiri vs. santoku knife, to find the best additions to your kitchen.

Nakiri and Santoku knives on a wooden cutting board