The Usuba knife is the Japanese knife for vegetables, typically used by professionals. It also features a thinner blade compared to other Japanese knives or bochos. The Usuba knife has a single-beveled edge (though there are also left-handed versions), or sometimes a double bevel, although the original Japanese versions only have a single cutting edge.

In addition to being a thinner blade compared to other knives, it is lighter, but still lighter than the Nakiri knife, which is also a vegetable knife, though more commonly used in home kitchens. The base of the Usuba blade, the cutting edge, is straight or very slightly curved, allowing the entire surface to cover the vegetables or produce being cut.