Nakiri/Usuba - Vegetable Knife

Nakiri and Usuba knives are used primarily for cutting vegetables. Their flat blade shape and thin profile make them ideal for making clean cuts though hard and soft vegetables. Whether its paper thin cuts of cabbage, julienne of carrots or chunks of squash a Nakiri or Usuba is a great choice. The main difference between them is a Nakiri is a double bevel meaning its sharpened on both sides where as a Usuba is a single bevel only sharpened on one side. A Nakiri can be used by either a right or left handed user where as a Usuba will need to be purchased depending on if you are left or right handed.