The Usuba is ideal for cutting vegetables and fruits served raw, because the thin, sharp blade produces very little damage to food cells, which minimizes discoloration and the change in taste often caused by oxidation. The versatile central section of the blade can be used to cut vegetables into thin slices and also to perform the specialized Katsuramuki technique (rotary peeling).


The blade of this Japanese knife is relatively high and long, it is ideal for tackling large ingredients, such as the daikon, but it is not recommended for cutting vegetables or fruits with hard skin or hard stone as they could damage the blade.


The Kama Usuba has a Kamagata blade tip (in the shape of a bird's beak). He is from the Kansai (saka) region of Japan. It is often preferred to the square end Usuba of the Kanto region (Tokyo), because its curved tip is more versatile and is particularly useful for Kazari-giri Decorative cutting) and precision cutting. It works exactly like the Usuba with square end and is available in the same range of sizes.