Usuba knives

Japanese Usuba knives were designed specifically for cutting vegetables. At first glance, you can distinguish them from other types of Japanese knives precisely because of their long, straight blade, usually with a single-sided sharpening. The word Usuba can be loosely translated as "thin blade", which makes the knife noticeably different from other kitchen knives. When cutting smaller vegetables, you don't have to worry about deformation of shapes and cracking of raw materials. The knife will also be appreciated by more experienced chefs for creating various decorative cuts.

What is the difference between the Japanese type of Usuba and Kamagata-Usuba?

Traditional Usuba usually has a square blade tip, and Kamagata-Usuba has a round and pointed tip, which allows for finer work and decorative carving. Their usual blade length is around 180 - 240 mm.