Usuba Japanese Knife 14.0 cm NJU002

Usuba – a Japanese classic for green jobs

A traditional Japanese Usuba vegetable knife – a tool for absolutely even, single cuts and katsuramuki-style techniques. The thicker 3mm back gives the blade stability, while the high 40mm profile provides full board control and comfortable finger clearance. The 140 mm working length makes it an agile knife for precision slicing, and the classic, lightweight wa handle with metal cap balances the whole thing well. All this in a compact form of 280 mm and a weight of 120 g – a secure grip, a clean entry into the product, an elegantly glossy section.

Etymology and type of wedge

Usuba (薄刃) literally means “thin blade“: usu = thin, ba/ha = edge/blade. The profile is high and almost flat – ideal for “push cuts” and for peeling ribbon(katsuramuki).

Kanji on the wedge

The three vertical characters are heavily stylized. The first 清(sei/kiyoi – “pure”), the second 秀(shū – “excellent”), and the third 作(saku – “workmanship/execution”).

Why is it worth it?

• Stable 3 mm back and high profile of 40 mm = straight, controlled cutting of vegetables.

• The short 140mm blade is extremely maneuverable – great for small jobs and learning katsuramuki.

• The traditional wa handle with cap provides a lightweight and secure grip.

• The flat profile shines for “push cutting,” knuckle-guided chopping and precision grinding of vegetables.

Application:

Vegetables and fruits: cucumber, daikon radish, carrots, cabbage, herbs. Ideal for katsuramuki, julienne, brunoise, very thin slices and even cubes.

Maintenance:

Wash only by hand, drying immediately after work. Do not cut bones or frozen foods. Sharpen on stones, maintaining a small angle; regularly “refresh” the flatness of the urasuka side (if the knife is one-sided).

Technical specifications:

• Overall length: 280 mm

• Blade length: 140 mm

• Blade height (width): 40 mm

• Back thickness: 3 mm

• Weight: 120 g

• Steel: High-carbon, forged – Ni Mai – two-layer construction, where a hard core forms one side of the blade, and the other is made of more ductile steel for better control.

• Type: Usuba

• Handle: traditional wa with cap

• Finish: satin