The usuba 180 mm is the professional Japanese vegetable knife. Its name, « thin blade », describes the geometry directly: a rectangular profile with a straight spine, a tall blade, and a kataba (single bevel) ground for precision techniques including fine julienne, brunoise, and katsuramuki, the continuous ribbon-peeling method. At 180 mm, this format suits medium-sized vegetables and detail work that requires consistent lateral control.
The usuba follows nimai construction: a hard steel core (hagane) on the edge, set within a softer steel body (jigane). The transition line between the two materials is visible near the edge. The kasumi finish is the traditional standard for this knife type: the blade body carries a diffuse, matte-reflective surface that contrasts with the polished bevel. The poplar wa-handle is lightweight and fine-grained, with a partial tang inserted into the wood and no visible collar.
With no steel identified in the product data, the description of cutting behaviour is grounded in the construction itself. The single bevel concentrates the cutting angle on one side, allowing consistent slice thickness with precise directional control. The flat left face facilitates cuts in contact with the board surface. Maintenance requirements depend on the steel category, which is not confirmed here: rinsing and drying after each use remains the minimum practice for any knife of this type.
Care
Rinse and dry after each use. Never put in the dishwasher. Sharpening on water stones is recommended to maintain the kataba geometry over time.
