Collection: Usaba

The Usuba bōchō (薄刃包丁), meaning “thin blade knife,” is a traditional Japanese vegetable knife prized for its precision and refined cutting performance. With its tall, flat blade profile and single-bevel edge, the Usuba is designed to produce clean, paper-thin slices of vegetables without crushing or bruising, making it indispensable in professional Japanese kitchens, especially in kaiseki cuisine.

Developed during the Edo period (1603–1868), the Usuba was the blade of choice for chefs specializing in washoku, where vegetables are treated with the same reverence as fish. Its flat edge allows for full contact with the cutting board, ideal for katsuramuki (rotary peeling) and intricate decorative cuts that require absolute control. The name “usuba”—literally “thin blade”—reflects its ability to create delicate cuts with clarity and precision.

Each Usuba is hand-forged by master craftsmen using centuries-old techniques passed down through generations. The blade is typically constructed from high-carbon steels such as Shirogami (White Paper Steel) or Aogami (Blue Paper Steel), often in the kasumi or hon-kasumi style, where a hard steel core is laminated with softer iron. This layered construction gives the blade strength, sharpness, and ease of sharpening, while also showcasing the subtle beauty of traditional Japanese forging.

The Usuba’s single-bevel edge, usually ground for right-handed users, allows for an incredibly sharp and precise cut. Its tall blade provides excellent knuckle clearance and stability for complex vegetable work. Often paired with a traditional wa-handle made from ho wood or other fine materials, the knife offers balance, comfort, and responsiveness in the hand.

Owning an Usuba is a commitment to precision and an appreciation for the artistry of Japanese cuisine. It is not simply a vegetable knife—it is a refined instrument built for those who treat knife work as a disciplined craft, where every cut reflects years of tradition, care, and culinary philosophy.