Usuba knife and also known as Usuba bocho literally translates to “Thin Bladed Knife.” And that is the highlight of an usuba; it has a distinctively long blade that is meant to give you enough chopping clearance and reach. Usuba knives are used by professionals while making not only Japanese cuisines, but it is equally useful in a handful of other applications. The Japanese designed the usuba exclusively for dressing fruits and vegetables.

You can single out an usuba from other knives from their long and thin blade; the blade is also awfully wider than other knives, also designed with a single bevel. So the knife is only sharp on the front side; aside from having a chisel or hollow ground, it’s furnished with a plain edge. So both using it and maintaining it is actually pretty easy once you get the hang of it.

This post is all about the usuba knife and what is it that makes an usuba the best usuba knife. The market makes sure that you have an abundance of options to choose from. Also, the designs that are more available among usuba are modernized so, slightly different from actual usuba bocho. But trust me when I say, the updated design not only not diminishes the capability of the knife but also enhances it twofold. Let me introduce you to such a few models that you absolutely need to check before buying one.

Choosing the Best Usuba Knife

  1. Yoshihiro NSW Damascus Usuba Knife

Yoshihiro’s usuba knife is unique compared to other usuba knives in terms of edges. This model provides a sharp double-sided usuba knife, much like a nakiri knife. Enhancing both agility and effectiveness while slicing vegetables and solid roots on a chopping board, this way the primary blade also lasts long.

The knife measures about 12 inches, consisting of a 6.3 inches long blade. The blade has quite pretty visual, due to it being constructed of 46-layered VG-10 hammered Damascus steel. So along with looks, you’ll get brawn like no other; another thing that is ensured with this blade is its hardness. That’s was Damascus steel is primarily known for. Similarly, this blade offers HRC 60 on the Rockwell scale. The hardness comes in handy while chipping slightly frozen food and vegetables, so it won’t chip easily.

The Japanese styled shitan handle is made of rosewood. It is visibly shaped like an octagon with smooth edges making it extremely comfortable to wield. The bolster is made of double mahogany with enhanced stability. If you are on a budget and want to save on handle, then can you get a similar model in ambrosia wood.


  • Strong VG-10 cored steel.
  • Durable; resists rust and stain by default.
  • Minimum maintenance is needed.
  • Comes with a magnolia wood sheath.
  • Moderately priced.


  • Not full tang.
  • Blade quite small.


  1. TUO 6.5 inch Usuba Knife

The Black Hawk series from Tuo is an excellent pick for both your residence or restaurants. It has the perfect shape and design for optimal functionality and performance. The knife has a satin finish and a fittingly comfortable handle. The unit comes in an elegant black gift box, making it a perfect present for friends and loved ones.

The 6.5 inches long blade is constructed of High carbon specially forged German stainless steel. It boasts HRC 56+/- and due to having properties of both stainless steel and carbon steel. It’s heat tempered and cryo tempered, so along with strength and hardness, you get guaranteed durability. It can withstand water, environment, and temperature easily, it also withdraws the chemicals from food, so hygiene stays intact.

The stability of this usuba is noteworthy thanks to its full tang construction. The build resembles a strong cleaver, a flat edge with a blunt front end with a solid spine. The knife features a strong and easy to hold triple-riveted handle from imported pakkawood. The knife is hand polished, and the ergonomics ensure comfort.


  • Sharpened with the 3-step Honbazuke method.
  • Phenomenal design with high-performance.
  • Full tang construction.
  • Comes very sharp; retains edge well.
  • Minimal slicing resistance.
  • Offers a 100% satisfaction guarantee.


  • The pommel of the handle feels sharp on hand.
  • Not quite budget-friendly.


  1. NANHAIONE BIGSUN Vegetable Usuba knife

Within a budget price, you can bring your kitchen a dimension with a Japanese styled vegetable usuba knife from Nanhaione. One look and you can tell it’s built from quality materials that are designed to last for a lifetime.

This beautiful knife is constructed of hammered VG-10 Damascus steel, which is known to provide ultimate protection against rust and corrosion, thus resists stain and maintains the shine for a long period. The elegant 6.5” blade is engineered with 73 layers of superior Damascus steel. Along with razor-sharpness, the blade also offers HRC 62+/- so it has a high tolerance record while chopping up vegetables. But for the record, you should not attempt to cut hard frozen food or bones to avoid damaging the blade.

The hammered steel runs from the tip of the blade to the bottom of the knife; thus, the full tang ensures a balanced strength of the knife giving you better leverage. The hand-polished ergonomic handle is equally convenient. It uses premium acrylic resin-infused pakkawood, which has a smooth surface that is very comfortable to hold and gives you a strong grip even without textures.


  • Aesthetically pleasing elegant design.
  • Very sharp right out of the box.
  • Beautiful and comfortable handle.
  • Stable & full tang construction.
  • Offers military-grade longevity.
  • Easy to maintain.


  • Quite heavy for its size.
  • Requires frequent sharpening.


  1. BIGSUN 7” Usuba Knife

Another awestriking addition from Bigsun. It is a handy versatile usuba knife that will fit right into your budget, on top of being constructed with high-end materials. Whether you intend to use it on chopping or mincing herbs or making dices or thin slices of vegetables and fruits for salad.

The knife boasts a 183mm long blade with 2.2mm thickness, with a range from cutting thick roots to slicing tomatoes with delicate skin. It is constructed of VG-10 core Damascus steel with 67 layers of Damascus cladding. Which is considered one of the best steel types for kitchen knives considering their rust-resistance, longevity, and sharpness.

Furthermore, the aluminum honeycomb-patterned handle is furnished with colorful resins inside. Resulting in a tip-top quality handle that will withstand water, oil, food chemicals, and the temperature difference. It is also convenient to hold and maneuver, no matter how tough and time-consuming the job is.


  • Sharp blade enhanced with heat treatment.
  • Unyielding stability and longevity.
  • Attractive and comfy handle.
  • Comes with a premium gift box.
  • Sharpens easily and retains the edge.


  • Poor quality control.


  1. Regalia Usuba Vegetable Chef Knife

If you’re looking for a knife that can work long hours without straining your fingers and hand, then give the Emperor series of Regalia a check. The whole knife is designed to maximum perfection from its profound tip to the bottom.

The knife features a 153.4mm long blade with 2.5mm thickness. Regalia have used AUS-10 super steel to forge the knife with a total of 67 layers of Damascus Steel, 33 layers on each side of the blade. The benefit being, a brawny atavistic look with high resistance to forming rust and stain build-ups over time. Nitrogen cryogenic treatment was used on the blade to achieve the HRC 62+ score.

The full tang knife has a brilliantly designed handle made of G-10 black garolite composite material. It provides military-grade strength and balance; while being significantly lighter. It won’t soften over time, nor will it brittle. The ergonomic shape comes especially handy while using for a long duration and the rivets enhance the balance twofold.


  • Applicable in a plethora of subjects.
  • Easy sharpening due to the tapered bolster.
  • Features genuine Damascus cladding.
  • Triple-riveted; allows knuckle clearance.
  • Offers superior edge retention.


  • Doesn’t come sharpened.
  • Not entirely dishwasher safe.


Final Verdict

Usuba knives are a great tool to have in the kitchen. These blessed knives do wonders while chopping up vegetables. Being designated for that very area, you can effectively use the usuba knife to slice vegetables and fruits as thin slice as you want and even mince it, dice it as you want. The razor-sharp yet thin blade delicately goes through the food without tearing the skin and flesh at all, so with an usuba, you can score top on performance too.

Choosing which one to buy for your kitchen is no hard job at all if you only know what to prioritize. This article will provide you a profound idea about what makes a knife the best usuba knife for both professional and residential use. You can have a head start with those we’ve mentioned here for starters.


Q: What’s the ideal way to sharpen an usuba knife?

A: Single beveled knives are quite straightforward to sharpen. You can use your modern knife sharpeners, but sharpening stones and whetstones are still the OG way to sharpen usuba knives. Start from the tip, then all the way to the shinogi line. Carefully sharpen the whole cutting edge; aim for the angle 45 degrees on a whetstone. It’s better to seek professional help first if you do not have previous experience.

Q: Usuba vs. Nakiri, what should I know?

A: Nakiri knife is the Japanese equivalent of a Chef’s knife. So Nakiri is a basic knife that can roughly be of use on anything. While traditional usuba knives are used by professionals, nakiris are easier to use and aimed more toward residential users. Despite how regular saying goes, the nakiri knife cannot be used as an alternative to usuba knives for most applications and vice versa.

Q: Do you need to learn any special techniques for Usuba?

A: I’d go with no for the answer. Usuba knife is a long and wide knife with a thin blade specially made for vegetables. So if you’ve used vegetable knives before, chances are you’ll have no problems with it; you’ll just have to get used to its shape and weight. Usuba knives generally have a large handle with a good circumference, so learning with an Usuba knife is actually pretty easy.

Q: What else can I use an usuba for?

A: Aside from the knife being used to slice and skin vegetables like it’s advertised you can also use it for countless other applications. Due to its single beveled thin blade, it is quite versatile in both professional and residential use. Usuba knives are easily applicable on fruits too; they do not have hard skin, apart from regular fruits like watermelon, pumpkin, pineapple easily. Also, several types of meats can be sliced with an usuba, if it’s boneless and tender enough. Strictly avoid bones and hard seeds if you do not wish to chip the edge.

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