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Vegetable Knife
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The Usuba is a traditional Japanese knife used to cut 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.
The Kamagata, has a pointed tip, which allows for more delicate work and originated in the Kansai region of Japan.
The Nakiri knife is a vegetable knife, which is well suited for home use, and is the only traditional Japanese knife with a two-sided blade. |
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