For reference, a decent Nakiri knife will start at around $60 whereas a good Usuba will start around $150 and the price will only climb as you increase the quality. The Usuba has been used by professional chefs in Japan. The blade, in general, has a flat edge, but it is also pretty tall at the same time. Rosemary Guide – Best Uses, Tips, Recipes, Fajita Vs. Taco Seasoning – Comparison Guide, Mimolette Substitutes – The 6 Best Choices, The 8 Best Okra Substitutes [Gumbo +More]. That’s because it’s used for vegetables. Don’t use this beast after a few drinks!Like the nakiri, it is designed for cutting vegetables and what a job it does!Usuba is the Japanese word for “thin blade”. If you are looking for a knife that will help you get those beautiful decorations on your dish, then the Usuba knife is the wiser choice for you. Stick with us to improve your game in the kitchen and gain knowledge not readily available on the other cooking sites. That’s why taking it to a professional is a great idea, especially if you don’t have any experience in sharpening knives; however, this is going to hurt your wallet a bit. We will also look at the similarities and differences of the knives to give you a better picture of them and what you should use them for. The blade of Nakiri or Usuba knife is as thin as a chef’s knife. Its name means ‘leaf cutter’, which relates to its use preparing vegetables. Wüsthof Classic Nakiri Vegetable Knife with Hollow Edge. Best for Speed Slicing. The knife, which has a double-bevel edge called Nakiri knife, on the other hand, Usuba knives come with a single bevel blade. The Santokuy knife is a more well rounded knife and is multi purposed. If they’re both such good knives, does it even matter which one you choose? However, if you are a beginner, we’d definitely recommend the Nakiri knife as it is more budget-friendly and, eventually, easier to control. Usuba --- Vegetable knife with thin & straight blade for clean cutting on the chopping board; paper-thin slices are no problem, even with ripe tomatoes. Preparing vegetables is a cinch with the help of a Japanese chef knife made from hand-forged, high-carbon steel and iron. We loved that the knife is incredibly thin (thus the name Usuba). They might seem similar to you at first sight, but taking a deeper look into how they are made and how they are used, they do a very different job from one another. Shun TDM0742 Premier Nakiri Knife. The weight difference can be considerable. If you are interested in our other articles have a look at the comparison between Shun and Miyabi or review about How to Sharpen Shun Knives. Loosely translated, “na” means leaf, and “kiri” means cutting tool. But this doesn’t prevent it from being a high-quality knife. If you are looking for a perfectly balanced knife … A usuba isn’t a necessity, but for those that can afford it, why not spoil yourself? If you are interested to read more of our articles you can check our Best Sushi Knife Review or Best Knives for Cutting Meat Review. Cutting vegetables can be a chore and, occasionally, a threat to your fingers. It’s a work of art, and its single beveled blade makes it a showpiece for the kitchen. That means it is only sharpened on one side. He writes for various cooking blogs and has a passion for making fine dining recipes accessible to the at-home cook. Nate Teague is a food writer who has been working in the food industry for the past decade. Among them, both the Nakiri and Usuba knives are vegetable knife. You may also want to learn what the difference between a Santoku and a Chef’s knife is. They come in so many different shapes and sizes that you just cannot decide which one to get. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. Sharpening the Usuba knife can be a difficult task. Perhaps the easiest to use and most commonly found in a home kitchen is a nakiri. Whichever you pick, you won’t be sorry. Nakiri Knife vs Usuba Knife. That means it is only sharpened on one side. If you feel more comfortable using a heavier blade, then the Usuba knife will be better for you. It has a double-beveled blade, which is one of the most beginner-friendly types of blades, and it is quite light too. BIGSUN Nakiri Vegetable Usuba knife,7 Inch Professional 73 Layers VG 10 Japanese Damascus Steel With Ultra-premium Acrylic Resin&Pakka Wood Handle Kitchen Chef Knives. A Nakiri knife is also a Japanese vegetable knife, although this is favored for home use rather than in professional kitchens. Nakiri Knife. Two of the best knives you can buy for cutting vegetables are the usuba and nakiri  knife. So, if you really hate sharpening knives and you want to avoid this at all costs, go for the Nakiri – it is much easier in terms of that. The usuba and nakiri share a similar blade profile, and they’re both designed primarily for slicing vegetables. Like most Japanese-style knives, a nakiri has a thin, sharp, … This makes them both easier to use and easier to sharpen than their single beveled counterpart… The Usuba. Mexican cuisine is a favorite in many U.S. households, perfect for midweek meals that need to be made in a hurry. 4.4 out of 5 stars 56. … Shun Classic Nakiri Knife. Let’s look at each knife in more detail. Nakiri is a Japanese word that is translated as a vegetable knife. Its texture retains a crunch when cooked but turns deliciously tender when slow-cooked.... © Copyright 2020 - Cuisinevault | All Rights Reserved. Keep this in mind because there will be an additional ongoing cost to get your knife sharpened. This article will look at the difference between usuba and nakiri knives, as well as their strengths, weaknesses, and what they’re suitable for. 95. Nakiri --- Vegetable knife … To find out more about kitchen knives have a look at our reviews of best Bokashi Knives or Trimming Meat Knives. Like most Japanese-style knives, a nakiri has a thin, sharp, ultra hard blade that requires little effort when used for the job. The usuba is the ideal tool for precision cutting. When you buy through links on our site, we may earn an affiliate commission. Its design makes making soups or salads just amazing. Usuba knives are fantastic! They are characterized by their straight blade edge that can cut vegetables easily. Julienne, brunoise, fine dicing, and rotary peeling are made easier with one of these knives. The Nakiri knife is a great knife if you are planning to cut vegetables that you use every day. The Nakiri and Usuba knives are very similar, although there are some differences. Getting used to an usuba will take a lot of time, patience, and practice. Usuba 180mm to 210mm sizes are generally recommended for home cooks. That’s the short answer, but there’s much more to know about these two knives. Usuba is usually for turning vegetables and making them become 'sheets'. The usuba has a thicker blade, so if you compared the two knives of similar length, the nakiri would weigh less. Although it was a bit hard if you had to cut down vegetables for longer periods of time, that will only be a problem for those who don’t have the habit of doing so. It is a professional-grade knife with impeccable precision that can improve your whole cutting game. Professional chefs in Japan more commonly use the usuba. It’s designed to make your casserole, soup, and salad preparation easy. The fact that this blade has no belly means that precise, controlled chopping is achievable. Just keep in mind, it’s not easy. 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