Usuba

Daniel Koster

Daniel Koster

www.kosterknives.com
Knifemaker / Craftsman / Service Provider
Joined
Oct 18, 2001
Messages
20,978
Does anybody here use an Usuba?
(kitchen knife with chisel-tip)

If so, what is it best used for?

All comments appreciated!

Thanks!

Dan
 
I've never used a/an usuba. I've never even heard of a/an usuba. But I'd guess it's good for dicing small vegetables. Looks like a lightweight cleaver, so I'd guess it's made to be used with a light, quick chopping motion. The handle seems appropriate for this sort of use, too. That's my two cents' worth.
 
The Usuba is a traditional Japanese knife used to cut and slice vegetables. It has a single edged blade and is therefore extremely sharp. Traditionally used for katsura-muki, in which one continuous thin sheet is peeled off a daikon radish.

http://usuba-knife.com/

I have one made by Global.
 
One of my favorite knives is a Dexter-Russell $15. Usuba. It has a thin blade that is mostly for cutting veggies. It can also be used for cutting boneless meat.

A deba is a Japanese meat and fish cutting blade. Actually, it is for fish processing but it can be used for anything because of its thickness.
 
I use, and love my Usuba (carbon steel) which takes a great edge, but you have to keep it dry and lubricated, or it will rust. I use it for slicing vegetables, mostly, but will use it on meats, fish, chicken etc. if it is handy.
Bought, my brother-in-law a Deba for processing fish, which He likes it but hasn't had much opportunity to use it since Hurricane Katrina...tryiing to get life back in order.
 
The usuba is a specialty vegtable slicer. They are used for making what most of us would consider decorative cuts in vegetables. They would be normal cuts for a Japanese cook. I wouldn't recommend it if you aren't an experience Japanese cook. It is delicate and hard to handle. Most westerners would do better with a chef knife. If you want a Japanese chef knife - and you should - then look for a gyuto. You can get them with western style handles or the traditional handles like you see on the usuba.
 
I've used an Usuba off and on for about 20 years. I've had about 4 of them. Two had traditional japanese wooden handles and were beveled on one side and flat on the other. Two used a pressure treated wood handle and were symmetrically sharpened. The one-sided grind is good for making thin slices. I used the symmetrical grind for almost anything that was less than 5 inches across. My wife really likes the Usuba as a sort of chefs knife. The thin grind cuts well and the length is convenient. If your not going to use the point why bother to have it there. The broad blade is convenient for scooping up food.

This is close to the model that my wife likes:
http://www.ambientweather.com/mome1002.html
 
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