Collection: Nakiri & Usuba Knife-Vegetables & Fruits

Nakiri and usuba are rectangular vegetable knives. The flat edge meets the board along its whole length, so you cut straight through without rocking, and the tall blade lets you scoop ingredients off the board.

The nakiri is double bevel and the everyday choice for home cooks. The usuba is its single bevel professional cousin, used for very fine work such as katsuramuki (paper-thin rotary peeling). Neither is meant for meat, fish or bones. Learn more in single vs double bevel.