Usuba Knife Guide

The Usuba and Kamagata Usuba are Japanese style single bevel knives used for vegetables, similar to the Nakiri. The Mukimono is a specialty vegetable and fruit knife, useful when creating ornate shapes.

Ideal for: Chopping, slicing, dicing, mincing and peeling. Useful on food types: All vegetables. Particularly, peeling Daikon radish.

Find The Best Single Bevel Knife!

Usuba, Kamagata Usuba, & Mukimono Backgound

The Usuba is a single bevel Japanese style kitchen knife used for vegetables, similar to the Nakiri. This blade originated in the Tokyo region and is a single edge, thin blade. The Kamagata Usuba is regional to the Osaka area of Japan. These are used frequently for peeling vegetables as the daikon due to the thin straight single edge. Additionally, as the edge is straight it can be used for rhythmic chopping on a cutting board.

The Mukimono style of knife is designed to allow for intricate peeling of vegetables.  Specifically when designing peeled artwork to accompany the main dish. The blade is similar to a Usuba in that it is flat and very useful with vegetables, however the pointed tip allows for precision carving and peeling.  This blade is small, thin and light weight with a single edge.


I have used Sakai Takayuki knives for over 5 years and through all that time the blades are incredibly durable and comfortable to use.  Repetitive cutting motions are easy and do not tire your hand out.

Setsuko, Owner, Modern Japanese Restaurant, Seattle