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The Usuba knife is a Japanese kitchen knife, similar to nakiri, with a straight blade edge suitable for cutting all the way to the cutting board without the need for a horizontal pull or push. The ubusa knife is used for ultra-thin slices that require a delicate touch when cutting vegetables. The thin blade is required for cutting through firm vegetables without cracking them.
Usuba bōchō (lit. thin knife) is the traditional vegetable knife for the professional Japanese cook.
The Usuba bōchō is used by professionals and differs from the related Nakiri bōchō, which is preferred for home use. While the nakiri bōchō's cutting blade is sharpened from both sides, the usuba bōchō's blade is sharpened only from one side, a style known as kataba in Japanese. This kataba style edge gives better cuts and allows for the cutting of thinner slices than the ryōba used for nakiri bōchō, but requires more skill to use.
The usuba bōchō is heavier than a nakiri bōchō, although still much lighter than a deba bōchō.
General size is 180 mm to 240 mm.