Last Updated on September 9, 2021
Many visitors wanted to know the comparison of Nakiri Vs Usuba knives. The differences are in their blade, handle, sharpness, quality, and maintenance. The two knives serve multiple purposes, and both are indispensable in the kitchen. In this blog post, we are going to discuss the similarities and differences between these two knives, as well as how they might be used in your kitchen. With these details at your fingertips, you’ll be able to make an informed decision about which knife is best for you.
Nakiri vs Usuba Knives
- The main difference between the Nakiri knives and the Usuba knives is in the bevel of the blade. Nakiri knives have double bevel sharp blades and Usuba knives have single bevel sharp blades.
- Generally, Nakiri knives are easier to sharpen than Usuba knives.
- The blades of Nakiri knives are comparatively lighter in weight than Usuba knives.
- Nakiri knives feature Western handles. On the other hand, Usuba knives feature Japanese handles.
- The length of the blade of Nakiri knives is smaller than Usuba knives.
- Most of the Nakiri knives are not of good quality. Whereas Usuba belongs to premium quality knives.
- It is easy to deal with Nakiri knives comparing to Usuba knives.
- Nakiri knives have stronger edges and Usuba knives have delicate edges.
- Nakiri knives are suitable for both right-hand and left-hand users. While Usuba knives are suitable either for right-hand or left-hand users.
- Nakiri knives are sold at low prices in the market. On the other hand, Usuba knives are quite expensive.
- Nakiri knives can be used by both normal people and expert chefs. But Usuba knives are normally suitable for professional chefs or users.
- Both knives have very flat edges including straight blades.
- The blades of both knives are thin, strong, and have a super sharp edge that can pierce through any vegetables with less effort.
- The handles are comfortable to hold and are easy to deal with anything.
- These knives are suitable for cutting and chopping vegetables, fruits, herbs, preparing salads and delicious soup.
- These versatile knives are great for making thin and clear cuts of foods without smashing them.
- Both knives are made of high-quality materials for better performance.
- The belly is absent in both Nakiri and Usuba knives.
- These multi-purpose knives provide extraordinary performance with great precision.
- Not good for heavy-duty tasks like slicing meat or filleting fish.
Nakiri Knives Overview
Nakiri is a Japanese vegetable knife. The word Nakiri comes from Japanese “Nakiri Bocho” which actually means “knife for cutting greens”. It has a straight blade with a flat front and is used for chopping vegetables into thin slices or strips.
The Nakiri’s blade is thinner than that of a traditional chef’s knife and lighter in weight. The blade of the Nakiri knife has a double bevel edge which means that it curves on both sides. This allows for very precise cuts with less effort when slicing through any vegetables. Nakiri knives are mainly used by home cooks rather than professional chefs. These knives are designed to be lightweight, easy to sharpen, easy to carry around, and affordable.
- The blades are thin, straight, and strong.
- Have 5-7 inches long blade along with a flat edge.
- The ultra-sharp blade can glide through vegetables easily.
- Western handles offer a comfortable and sturdy grip.
- Nakiri knives are well-rounded and well balanced.
- Double bevel blades require less effort while slicing foods.
- Makes the preparation of fruits, vegetables, and salad much easier.
- Easy to sharpen and use for beginners.
- The knives are not made of good quality materials.
Usuba Knives Overview
Usuba is a traditional Japanese vegetable knife that has a straight blade and a flat front. It is used for cutting vegetables into thin slices, such as for making sashimi or sushi. Usuba knife has a single bevel blade along with a heavy spine and it is sharpened on one side only, which makes it an ideal knife for slicing thin pieces of food. This also makes them perfect for cutting vegetables, where the cut must be clean and precise. The flat front of the blade allows it to be pushed down onto the surface of the food being cut without damaging it.
- The longer sharp blades are suitable for any cutting task.
- Japanese handles are soft to touch and easy to handle.
- Made of premium quality materials.
- Very helpful for any type of decorative task.
- Has a single bevel blade along with a heavy spine.
- Thin, strong, flat edge do not smash foods while using them.
- These hand-dependent knives come with great precision.
- Requires additional skills to sharpen the blade.
Nakiri knives are perfect for home cooks. They have a thinner blade and their use is mainly for cutting vegetables. The thinness of the blade allows you to cut cleanly through food with less force than other types of knives, making it easier on your hands. With a Nakiri knife, you can easily slice through small vegetables like carrots or cucumbers. Another benefit is that they’re generally cheaper than other knives which means you’ll save money in the long run since these knives last longer than others do.
On the other hand, Usuba knives are perfect for professional chefs. They have a very sharp edge, which makes cutting almost effortless. But they’re expensive! Usuba knives were made with carbon steel in the past, but now, most are made of stainless steel since it is less reactive with food ingredients and easier to maintain. So if you want a premium quality knife that will last, Usuba knives might be the choice for you.