When it comes to knife making, Japanese knives triumph over other knives as they are usually considered to have a superior blade quality. The reason for that is that Japanese blades have low carbon concentration when forging steel blades. In this way the blade of harder steel makes the blade stay sharp longer than its counterpart. This Nakiri vs Usuba Knife comparison guide is crafted to help you decide which one to go for.
Among popular Japanese knives, Nakiri and Usuba knives stand tall. Although both are generally used to cut vegetables and just in a single glance both will look identical to you the devil is in the details. Both have quite a few differences from each other and we will discuss that in detail.
Difference between Nakiri and Usuba Knife
The Nakiri knife comes with a relatively thinner blade, which makes it flexible, and generally, the thickness of the knife from the spine to the blade is the same. Like a normal knife, it has a double-bevel blade. Also mostly the spine is rough which gives it great in vegetables that are moist from inside.
Usuba Knife is unique in the way that it has a single-bevel knife so the blade is sharp from only one side. This makes the knife either left-handed or right-handed. It has a thicker spine so this makes it trickier to use.
The Nakiri knife is typically shorter and has a more rectangular shape. It also has a thinner blade and is less curvy.
The Usuba knife stands out from others due to its single bevel edge, it is sturdier and thicker on the spine. It also has the almost same shape but one of its sides is flat and the other has a blade.
The Nakiri knife is ideal for chopping vegetables, it delivers regular cuts. It is also easy to sharpen.
Usuba knife is a knife to be used by professional chefs. The reason for that is it single side blade. If used right it is perfect for minute cutting and dressing. Because of its single bevel, the knife is perfect for cutting shavings, and due to the heavy spine, the pressure point on the edge so makes the cutting more smooth.
The Usuba knife is ideal for slicing, shaving, and dicing vegetables, and also for designing dressings for salads. Its greatest utility is in the making of sushi.
When it comes to money, Nakiri is decently priced. Generally, it is believed that all Japanese knives are expensive but this one is rather budget-friendly and can cost in the $100 to $300 range.
Usuba Knife is a costlier endeavor more so because it is a chef’s knife. It is so because it requires skills to handle this knife and it serves its purpose well. It is a sensitive knife and special care is required during its use. It is also not easy to sharpen like a common knife. Its price starts from $300 and onwards to up to $1000.
Both the Nikari and Usuba Knife have a few commonalities
- Both are Japanese knives
- Both knives are great for slicing and cutting vegetables.
- Both have a fairly decent blade thickness.
- Both are easy to sharpen and can last a long time.
- Both knives are versatile and easy to use.
- Both knives are easy to maintain and clean.
- Both knives are safe to use and can be used for any purpose.
- Both knives are used for cutting, slicing, shaving, and dicing vegetables.
- Both knives are used by professional chefs.
- Both knives are great for cutting fish and seafood.
- Both knives are great for making sushi.
- Both knives are great for home cooking.
- Both knives are used for carving.
- Both knives are used for mincing.
Which One Is Better For You? Nakiri vs Usuba Knife
The above comparison is a clear guide on determining which of these two Japanese vegetable knives would suit you best. The Nakiri is a slicer knife. It’s a good all-rounder and can also be used as a volume cutter and can be used to cut tough-skinned vegetables.
However, the Usuba is a more delicate Japanese vegetable knife for making those fine delicate cuts and decorative cutting work in your kitchen.
The Nakiri is a good knife for home cooks and the Usuba is a good knife for sushi chefs. Each has its purpose.
Photo by Daniel Apodaca on Unsplash
The Usuba knife is a beautiful and distinctive knife that will certainly make an impression in your kitchen. The Usuba knife is a single-sided or single-bevel kitchen knife. It is also not easy to sharpen. It can be hard to learn, but once you have mastered it, it is one of the most versatile knives in your kitchen.
You might also like: Nakiri vs Chef knife
Conclusion: Nakiri vs Usuba Knife
In conclusion, we can say that both the knives have their niches, the Nakiri knife is an all-rounder knife have a great design, it has a broad blade that is much thinner in terms of thickness. Professionally it is for cutting and dicing vegetables as it delivers regular dice. At home, it can be used as an all-purpose knife.
The Usuba knife is a professional chef knife that is unique because of its single bevel and is either left or right-sided depending on the side of the bevel. It is for meticulous cutting and preparing garnish. It stands as a test for the new upcoming chef to learn how to use it.
Photo by Kim Cruickshanks on Unsplash
The choice between the two depends upon the usage, if it is to be used in the home or not for professional cutting in which presentation is not the matter, Nakiri knife is a good option. But if the presentation is important then the Usuba knife is the choice, but it has its price tag with it.
Hopefully, you will find this article helpful in your choice of Japanese knives. If you have any comments, concerns do let us know in the comment section.
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