Usuba

4 products

About Usubas

Usuba translates as “thin edge/blade” in Japanese. The flat blade is meant for precisely cutting vegetables, as the incredibly flat edge makes clean contact with each cut. This prevents veggies from sticking together by thin strands. The Usuba is a traditional Japanese blade that is only sharpened on one side, which is called “single bevel”, and allows it to cut more precisely than other blades.

Articles and videos

  • Deba

    Deba

    Deba means “short fat tooth” and this describes the shape of the knife. This is the first knife a sushi chef would use when preparing fish. It is used to fillet fish and butcher boneless meat. The Deba is a traditional Japanese blade that is only sharpened on one side. This is called “single bevel.” Don’t let the shape and weight of a Deba fool you; they are nimble and precise. Choose the length of your Deba based on the size of fish you’ll be butchering most often.
  • Yanagiba

    Yanagiba

    Yanagibas are long, thin, single-bevel knives ground and sharpened on one side. Translating to “willow’s leaf,” they’re graceful and elegant like their name suggests. Yanagibas are commonly used for slicing sashimi, but can also be used for carving other meats like roast beef and prime rib.
  • Sujihiki

    Sujihiki

    When you need a nice long clean cut. Carving slabs of meat or trimming fish.