Nakiri knives & Usuba knives

Nakiri knives are Japanese kitchen knives characterized by its straight blade edge and squared off tips that makes cleaning and cutting of vegetables easy. Nakiri knives allow for cutting all the way through to the cutting board without having to use a horizontal push or pull. Nakiri knives are light and thin, so they are perfect for cutting all types of vegetables without squishing or damaging it, even delicate vegetables. Nakiri means “knife for cutting greens” in Japanese.

Usuba knives have a straight blade that makes cleaning and cutting vegetables easy. Heavier than the Nakiri knife, this japanese knife is a must for Japanese professional chefs. The Usuba knife’s blade is sharpenend only from one side.