Nakiri vs. Usuba – The Usuba and Nakiri knife is a Japanese vegetable knife. Both of them are made for chopping vegetables with an up & down motion and no horizontal pulling or pushing. The blade of Nakiri or Usuba knife is as thin as a chef’s knife. An Usuba and a Nakiri are the same type of knife. However, both have some differences.
If you are still a beginner in the field of Japanese knives, perhaps you still confused about the difference between Nakiri vs. Usuba knives. Here in this article, you will be able to understand which knife is best usable or suitable for you.
Nakiri vs. Usuba – Their Differences
If you are looking to prepare vegetables, then you can find the Nakiri knife. According to the knife of Nakiri, ‘Na’ means Leaf and ‘Kiri’ means cutting. If you are looking for kitchen use knives, then Japanese knives are the best option. You just choose Nakiri if you are soup lover, and also it is suitable for salad and vegetables.
On the other hand, the Usuba is a thin blade where ‘Usui’ means thin, and ‘Ha’ (‘Hamano’ )means blade. At most of the time, you can see the Usuba knife on professional chef’s hand. In Japanese commercial kitchen, you can find Usuba, Yangiba, and Deba knives.
Hence, if you are looking knives for commercial choose, you can go for a Usuba knife. Both Usuba and Nakiri knife include same blade profile and do not have any belly on their structure. The Nakiri and Usuba flat profile lends chopping and accurate push cutting and leads fine cutting in hand.
Properties of Nakiri knife
- It is double bevel Japanese knife.
- Easy sharpening properties you can experience with Nakiri knives.
- Better for cutting taller and harder items, good volume processor.
- Lightweight knife.
- Nakiri is suitable for both right and left hand.
- It is cheaper than Usuba Japanese knives.
- Up to 16 to 18 cm.
Properties of Usuba knives
- It is single bevel Japanese knife.
- Skills sharpening properties you can find with Usuba knife.
- Delicate blade edge.
- Usually suitable for right and left hand.
- The price of such knives is higher than others.
- These are commonly heavyweight.
- Longer blades with Japanese handle you can experience with Usuba knives.
- Basically used in commercial kitchens for fine and decorative cutting.
A Nakiri Japanese knife is usually cheaper than Usuba, but with some excellent properties. On the other hand, the Usuba knives are costly because of some properties and quality. For regular use, the lightweight Nakiri knife is best suitable. Also, the Nakiri is suitable if need to process a volume of leaf vegetables.
Nakiri vs. Usuba – Bottom Line
If you are a beginner or learning cooking, then it is quite difficult for you to cut vegetables, salad, etc. Thus, you can choose the Nakiri Japanese knife. Its properties are listed above in the article that will help you to meet your demands.
On the other hand, you can purchase the Usuba knife which best fits for a professional chef. Now, you understand the differences between Nakiri vs. Usuba knives and their properties.
Feature image: Neilpcronin – Wikimedia