Nakiri vs usuba: double vs single bevel vegetable knives

The key difference is the grind

A nakiri is sharpened on both sides, like a gyuto or santoku. The edge sits in the center of the blade and the knife cuts straight down. It works the same for right and left-handed cooks if the bevels are symmetric.

An usuba is sharpened on one side only. The front face has a single bevel; the back is hollow ground (the ura) with a narrow flat rim. That geometry lets the blade glide along a vegetable to peel paper-thin sheets, but it also means the knife steers to one side unless you know how to correct for it. Usubas are made in right and left-handed versions, and the wrong one will not work for you. The diagram below draws both grinds, and our glossary defines ura and other terms.

Nakiri vs usuba at a glance

The usuba column describes typical traditional usubas in general terms, since none are in our product list. Nakiri facts come from the listings.

What each knife is good at

A nakiri's flat edge meets the board along its whole length, so straight up and down chopping cuts through scallions, cabbage and carrots cleanly with no accordion strips. The tall blade guides your knuckles and scoops chopped food off the board. See what is a nakiri knife used for.

An usuba does the same chopping but is built for precision work in Japanese cuisine: katsuramuki (turning a daikon against the edge to peel a continuous thin sheet), very fine julienne, and decorative cuts. The single bevel lets slices fall away cleanly with little wedging. These skills take practice, which is why the usuba is a pro tool.

• Everyday vegetable prep at home: nakiri.
• Mixed household with left and right-handed cooks: nakiri.
• Katsuramuki and Japanese garnish work: usuba.
• Low-maintenance stainless steel: nakiri (most usubas are carbon steel).

Sharpening and care

A stainless nakiri sharpens like any double-bevel Japanese knife: hold the maker's angle on each side, 16 degrees for Shun and 9.5 to 12 degrees for Miyabi Kaizen II per the listings. Our sharpening angle finder gives the spine height, and the whetstone guide walks through the strokes.

An usuba needs the large front bevel ground flat on the stone and only light passes on the back to remove the burr, without destroying the hollow. Carbon steel usubas also need wiping dry right away and develop a patina; see carbon steel knife patina and Japanese knife rust.

Note.Never twist a nakiri or usuba to pop off a squash wedge. The thin flat edge can chip. Cut through, then lift.

Nakiri picks from our list

The Shun Classic 6.5" Nakiri uses VG-MAX with 68-layer Damascus cladding, a 16 degree edge and a D-shaped Pakkawood handle. The Shun Premier 5.5" Nakiri uses the same steel and edge with a hammered tsuchime finish and a contoured handle; it is the shorter option for small boards. The Miyabi Kaizen II 6.5" Nakiri uses FC61 at HRC 61 with 48-layer Damascus and a 9.5 to 12 degree edge, the thinnest edge of the three.

For more choices including carbon steel models, see our best nakiri knives guide. If you are deciding between a nakiri and an all-rounder, read nakiri vs santoku.

Compare the best nakiri knives →

Frequently asked questions

Can a left-handed cook use an usuba? Only a left-handed usuba. A right-handed usuba steers the wrong way in the left hand. Any symmetric nakiri works for both. See left-handed Japanese knives.

Is a nakiri the same as a Chinese cleaver? No. A nakiri is much thinner and lighter. Our nakiri vs Chinese cleaver page compares them.

Do I need an usuba if I make Japanese food at home? Usually not. A sharp nakiri or gyuto handles almost all home Japanese prep.

Can a nakiri cut meat? It can slice boneless meat, but it has no tip for trimming, so a gyuto or petty knife is better for meat work.