The Nakiri and Usuba knives are two very useful and similar kitchen tools.
In fact, they are so similar that some chefs even confuse the two.
With that said, there are slight differences between these two knives, particularly what chefs use them for.
So, between the Nakiri and Usuba, which is the better pick for your kitchen?
Most chefs and home cooks would find the Nakiri easier to use, making it the better option for most people.
Nakiri knives are double-beveled, which makes them easier to use for most chefs.
Usuba knives, on the other hand, are single-beveled and take a lot of practice before chefs can use them with ease.
In this Nakiri vs Usuba comparison, we take a look at the key features of both knives so you can figure out the better option for your kitchen.
Nakiri | Usuba | |
What is it used for? | Slicing and cutting vegetables | Making fine cuts and slices in hard vegetables |
Bevel | Double-beveled | Single-beveled |
Blade shape | Rectangular | Rectangular |
Size | 5”-7” | 7”-9” |
Handle | Wa-handle | Wa-handle |
Nakiri
It comes with a straight blade with a flat front. It is exclusively utilized for veggies chopping vertically. You will not need to push, pull, just chop and chop. Like many other Japanese-style knives, it sports a thin yet very hard blade that needs small effort when utilized.
Regarding the design, it is a good performer for a similar kind of cut on different items. Regularly, a thicker-blade
The cutting edges of the blade also have a flawless plan when you need to cut vegetables. Though it is persistent today, it is, when it’s made for the first time, not common predominantly. Also, due to being a two-bevel
Commonly do nakiri knives come in 5-7 inches in length. Their shape is great for chopping as it lets apple room for knuckles. Thus, they do not get smashed. That said, it seems not to be ideal for heavy-duty chopping or working around bones. In this case, you will need a Japanese-style meat cleaver.
Related: The best nakiri knives for your money
Usuba
The front and blade of this type of
That’s why it is an ideal
Types
There are two kinds of Usuba knives, ranging from 180 mm – 240 mm generally. They include Kanto and Kamagata
Kamagata
This kind of
Kanto
This chopper features a blade with a square tip. It might vary with the blade sometimes. Thus, it is available on rectangular and semicircular appearance. And it fairly looks like a meat
We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!
What Are The Similarities?
First, we will see how they look like each other. Well, the first point is that they are both Japanese-style kitchen knives to accomplish certain food as well as prep tasks. They are designed for slicing veggies with sturdy handles made of wood. Besides, their materials are also durable and of high quality with a similar blade profile.
Both feature straight, wide, and flat blades. Their length is from 8 to 12, which is ideal for you to slice veggies. Meanwhile, the thin ultra-sharp blade could glide through thick veggies without destroying them.
Any else? The straight edge of the blades could ensure you to get a clean and fine food cut. They could cut through veggies with ease and accuracy. Also, they let you cut paper-thin vegetable slices and ensure proper cutting.
That’s how these two choppers are in common. Now let’s see what makes them different in the following part.
Differences Between The Two
As we mentioned earlier, while these two knives look similar to each other, they still have some differences. So they could not be utilized by similar kinds of people. Let’s see how they are different.
Firstly, the nakiri
The double-bevel
It sports an ultra-shape and delicate blade edge, which we believe will deliver excellent chopping and cutting results. That said, one downside of this
Another notable difference between these two knives lies in their price. The latter is much more expensive than the former. But believe us, the quality of the usuba will not let you down. So based on your needs, if you are seeking an excellent
Otherwise, you could go for the nakiri
Nakiri characteristics
- Perfect for chopping (up and down)
- Thin blade
- Well-rounded
knife - Suitable for all kinds of cooks
- Double-bevel blade
- Ease to sharpen the blade
- Affordable price
Usuba characteristics
- Ultra-sharp blade edge
- Single-bevel
knife - Heavy spine
- For professional cooks only
- Must choose left or right hand
- Need additional skills to sharpen its blade
- Expensive
Which One Is Better?
Well, this is quite subjective and relies on who is asking. The nakiri
It is an ultra-sharp blade and hand-dependent
As you could see, the chef has to practice many times to achieve his skill. He is super careful when roto peeling. And you also see how it could be dangerous if you do not know what you are doing. So the usuba should be placed in the kitchen of a professional chef.
One more thing, the nakiri is lighter than the usuba of a similar length because of the general blade thinness. It weighs 40 percent less than the usuba of the same blade length. And if you are seeking a budget-friendly
So the answer is based on what you need from the
Wrapping Up
When you utilize the right
And whether you buy the nakiri or usuba knives is determined by your own preferences and demand. In a nutshell, Usuba knives are the best if you prefer heavy blades.
Otherwise, if you want to use light knives, the double-bevel blade
Further reading:
Japanese
Ryan Leavitt
Hi my name is Ryan Leavitt a Marine Corps Veteran and currently an over the road trucker (Long Haul). I am no expert chef but am enjoying preparing my own meals on the road and testing all the different knives.We give these knives a quick twirl and review, and then we pass them on to a few lucky home chefs!