What is Usuba Knife
Usuba（thin-bladed）knife is suitable for cutting and peeling vegetables.
The blade is very thin and sharp for delicate cooking such as chopping, peeling, and grinding vegetables without destroying their fibers.
The blade is thin and straight from the chin to the cutting edge, so that the entire blade hits the cutting board evenly.
It is devised so that the entire blade can be used to perform tasks such as wig-peeling.
The shape differs depending on the region, and is divided into Kanto and Kansai types. The Kanto type has an angled blade tip and is called an east thin blade, while the Kansai type is rounded like a grass cutting sickle and is called a sickle-shaped knife.
Usuba knife contains almost all of the basic movements necessary to handle a Japanese kitchen knife, and it is said to require a certain amount of skill to handle it perfectly.
Mukimono vs Usuba
Mukimono is used for the same purpose as usuba knives, but has a thicker peak than usuba knives.
Mukimono knives are suitable for delicate work because of its small size (180mm) and light weight.
Nakiri vs Usuba
Nakiri is a double-edged vegetable knife that has been used for home use for centuries.
It is suitable for all kinds of vegetables, but it is especially good for cutting hard and fragile foods such as yam and lotus root without destroying them.
On the other hand, Nakiri is said that it is not suitable for fine work compared to single-edged usuba knives.
Peeling knife vs Usuba
Peeling knife is a small-sized version of a sickle-shaped thin blade with a thin peak.
It is a kind of Kansai-style mukimono knife which is mainly used for peeling vegetables.
