Usuba / Nakiri
Usuba are thin single bevel knives from the Kanto district (Tokyo and surrounds) generally used for preparation of vegetables and vegetable garnishes. Because usuba have a single bevel skilled Japanese chefs are able to able to create garnishes of incredible intricacy from a fairly wieldy looking knife.
Kamagata Usuba are a variation of the usuba and have a curved end. The kamagata knives are traditionally from the Kansai district (Osaka and surrounds) and are also single bevel.
Nakiri are a double bevelled version of the usuba that are generally used in home kitchens. They have a thin blade and although they resemble chopping knives they are strictly used for vegetable preparation.
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Keijiro Doi - Blue 2 steel 195mm Usuba
195mm Keijiro Doi Blue 2 Usuba This top end 195mm usuba made for Sakai Takayuki is a masterpiece of precision. Made of …
AUD$795.95 OUT OF STOCK
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Keijiro Doi - Blue 2 steel 210mm Usuba
210mm Keijiro Doi Blue 2 Usuba This top end 210mm usuba made for Sakai Takayuki is a masterpiece of precision. Made of …
AUD$849.95
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Sakai Takayuki INOX 180mm Usuba - stainless
180mm INOX usuba This is a stainless steel 180mm usuba by Sakai Takayuki. Although traditionalists would argue that the…
AUD$229.95
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Sakai Takayuki 180mm Nakiri
Kurouchi Nakiri by Mr Keijiro Doi Traditional black forged Nakiri made from Yasuki white 2 carbon steel. The top of the…
AUD$325.95 OUT OF STOCK
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MCUSTA PRO damascus 160mm Nakiri
Mcusta Knives Since the 1960's Mcusta has been making outdoor knives in Seki City, Japan. They use a combination of…
AUD$245.95
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