Nakiri vs. Usuba Knife: The Double-Bevel vs. Single-Bevel Showdown
If you are exploring the world of best Japanese kitchen knives, you have likely encountered two rectangular, flat-edged blades that look remarkably similar: the Nakiri and the Usuba.
To the untrained eye, they are both “vegetable cleavers.” However, the difference between them is the single most important distinction in Japanese cutlery: the grind. One is a user-friendly tool found in every Japanese household; the other is a specialized instrument used by Michelin-starred sushi chefs.
Are you a home cook looking to speed up your prep? Or are you a culinary artist aiming for paper-thin precision? In this comprehensive Nakiri vs. Usuba guide, we will dissect the geometry, the technique, and the maintenance to help you choose the right tool.
1. The Nakiri: The Home Cook’s Hero
The Nakiri bocho (translating to “leaf cutter”) is the Japanese answer to the Western chef’s knife for vegetables. It is the most popular vegetable knife for home cooks. Why? Because it is double-beveled.
What is a Nakiri?
Like a Santoku or a Western Chef’s knife, the Nakiri is sharpened on both sides (usually a 50/50 or 70/30 split). This means it cuts straight down without steering. The flat edge allows you to chop all the way to the cutting board without the “accordion” effect (where vegetables are still attached at the bottom).
For a deep dive into its uses, read our guide: What is a Nakiri Knife Used For?.
2. The Usuba: The Professional’s Scalpel
The Usuba bocho (translating to “thin blade”) is a traditional Japanese knife used by professionals. It is single-beveled (chisel edge). This means it is flat (or slightly concave) on the back side and angled on the front side.
What is an Usuba?
The single bevel creates an incredibly acute edge (often 10-15 degrees total). This allows for extreme precision, such as Katsuramuki (rotary peeling a daikon radish into a transparent sheet). However, single-bevel knives “steer” or drift to the left (for right-handed knives) while cutting. This requires significant skill to control.
External Insight
Knifewear, a leading expert in Japanese steel, explains: “While they look similar… the Usuba is a single bevel knife, meaning it is only sharpened on one side.” Read their full breakdown here: Knife vs. Knife: Nakiri or Usuba?
3. Head-to-Head: The Specs Breakdown
| Feature | Nakiri | Usuba |
|---|---|---|
| Bevel (Grind) | Double Bevel (Like Western knives) | Single Bevel (Chisel Edge) |
| Skill Level | Beginner to Intermediate | Advanced / Professional |
| Weight | Lightweight / Thin | Heavier / Thicker Spine |
| Sharpening | Easy (Standard methods) | Difficult (Requires Urasuki knowledge) |
| Primary Use | General Vegetable Prep | Intricate Carving, Katsuramuki |
| Price | Affordable ($50 – $200) | Expensive ($200 – $600+) |
4. Performance in the Kitchen
Cutting with a Nakiri
Using a Nakiri is intuitive. You lift the blade and chop straight down. If you are used to a Chef’s Knife or Santoku, the transition is seamless. It is perfect for large volume prep—onions, cabbage, carrots—making it a favorite for home cooks and vegetarians.
Cutting with an Usuba
Using an Usuba requires training. Because the blade steers, you must compensate with your grip angle. However, the cut is cleaner. It separates cells rather than crushing them, which is said to preserve the flavor and freshness of vegetables longer. This is why high-end sushi restaurants use them.
5. Top Product Recommendations
We have tested the best chef knife brands to find the leaders in these categories.
Shun Classic 6.5″ Nakiri
The gold standard. VG-MAX steel with Damascus cladding. Double-bevel and easy to maintain. See our Shun vs Wusthof review.
Check Price on Amazon
Yoshihiro Hongasumi Usuba
A true professional tool. Blue Steel #2 (High Carbon) with a single bevel. Requires expert care and sharpening skills. Not for beginners.
Check Price on Amazon6. Brand Comparisons: Where to Buy?
Not all brands make true Usubas. Many sell “Usuba-style” knives that are actually double-bevel Nakiris. Be careful!
For Nakiris (Home Use)
- Tojiro: The Tojiro DP Nakiri is legendary for value. (See Tojiro vs Shun).
- Global: The G-5 is a modern, stainless Nakiri. (See Global vs Wusthof).
- Wusthof/Zwilling: Even German brands make Nakiris now, though they are often heavier. (See Wusthof vs Zwilling vs Shun).
- Mercer/Victorinox: Excellent budget options. (See Mercer vs Victorinox).
For Usubas (Pro Use)
- Kamikoto: Famous for single-bevel knives, though controversial in marketing. (See Kamikoto vs Shun).
- Yoshihiro / Sakai Takayuki: Authentic Japanese makers.
- Shun: The “Shun Pro” line features single-bevel blades, but their Classic line is double-bevel.
7. Maintenance: The Deal Breaker
The maintenance difference is massive.
- Nakiri: Can be sharpened on any standard system (whetstone, electric). (See best electric sharpeners).
- Usuba: Requires advanced whetstone skills. You must maintain the Urasuki (concave back). If you sharpen it like a normal knife, you will ruin it. Check our best knives sharpener guide for stones.
Common Rules for Both:
1. No Dishwasher: Heat destroys handles. (See dishwasher safe guide).
2. Dry Immediately: Especially for high-carbon Usubas. Learn how to remove rust.
3. Storage: Protect the edge! Use a drawer organizer or a magnetic strip.
8. What About Other Knives?
Don’t use these for everything.
Need to cut meat? Use a Cleaver or Meat Cleaver.
Need to slice bread? Use a Bread Knife.
Need to peel? Use a Paring Knife.
Breaking down fish? You need a Fillet Knife.
Frequently Asked Questions (FAQ)
The back side (Urasuki) is slightly concave. This creates an air pocket that prevents food from sticking and allows for a smoother glide. It also makes sharpening the back (flat) side faster because you only contact the rim of the blade.
Only if it is a left-handed Usuba. Because they are asymmetrical, a standard right-handed Usuba will not work for a lefty. Nakiris, being double-bevel, are ambidextrous.
Yes. The Usuba is heavier and steers during the cut. The Nakiri cuts straight and is much lighter, making it safer for casual cooks. See Santoku vs Nakiri for another safe alternative.
Conclusion: The Verdict
The Nakiri vs. Usuba choice is not about which is “better”—it is about your skill level.
Choose the Nakiri If: You are a home cook or a professional doing volume prep. You want a knife that is easy to sharpen, cuts straight, and flies through vegetables. It is the practical choice.
Choose the Usuba If: You are a sushi chef or a culinary student specializing in Japanese cuisine. You need to perform Katsuramuki or decorative cuts, and you are willing to learn the art of single-bevel sharpening.
For 99% of people reading this, the Nakiri is the winner. Check out our affordable knife guide to find a Nakiri that fits your budget!
