Last Orders for Christmas Delivery
Royal Mail 48: please order by midday, Tuesday 19th December.
DPD Next Day: please order by midday, Thursday 21st for next day delivery.
International Customers: please order by 9.00am Friday 15th December, but remember that customs delays at your end may hold things up.

Ladder Orders: please order by 9.00am Monday 18th December  

Office Hours. We close at 5pm on Thursday 21st December, and re-open on Tuesday 2nd January.

Thank you for your support this year - we hope you have a very good Christmas and an excellent New Year. 

Masashi Kobo Usuba

Japanese Vegetable Knife


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Hand forged professional knife from Masashi, with single bevelled White Paper Shirogami steel hand laminated to a softer steel cladding. Usuba are used in Japan for traditional vegetabel prep, and the single bevelled edge gives great control (with skill, needless to say) for the uber-thin katsuramuki technique. Compared to a Nakiri (which is more of a household knife) the Usuba cuts with more detail and control, but needs more skill. Masashi makes these in the kamagata style, popular in the Kansai area - the Kyoto chefs use the pointed end for fine detailed work.

Masashi trained under his uncle, Yoshida san, of Yoshikane, and now produces extraordinarily beautiful kinfes in his workshop in Sanjo, Niigata.

  • Hand laminated Shirogami White Paper Steel
  • Kamagata style tip
  • Magnolia handle, resin ferrule
  • Comes with fitted Magnolia Saya scabbard
  • 7"/18cm blade
  • 13"/32.5cm long
  • 190g

Niwaki Tip: Single bevelled blades take a bit of getting used - like driving on the other side of the road!

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