Bunmei Usuba Knife 1802/180 – 18 cm

The Bunmei Usuba Knife 1802/180, 18 cm, is a traditional Japanese kitchen knife specially designed for precise cutting of vegetables and herbs. Its wide, straight blade and traditional single-bevel edge provide excellent control when making clean, precise and even cuts.

The Usuba is one of the traditional Japanese vegetable knives and is particularly appreciated by professional chefs and cooking enthusiasts who value precision and Japanese cutting techniques.

Japanese Usuba knife for vegetables

The Bunmei Usuba 1802/180 is designed primarily for preparing vegetables and herbs. Its straight 18 cm blade is particularly well suited to precise cutting techniques where control and consistency are important.

It can be used for:

• Fine vegetable slicing.

• Julienne cuts.

• Chiffonade.

• Thin slices and even cuts.

• Cutting herbs.

• Preparing vegetables for Japanese cuisine.

• Decorative and presentation-focused cuts.

Unlike many Western chef's knives, the Usuba is designed around a traditional Japanese cutting technique, with a straight edge that is particularly effective for vertical and controlled cutting movements.

Single-bevel Japanese edge

One of the key characteristics of the Bunmei Usuba 1802/180 is its right-handed single-bevel edge.

This traditional Japanese blade geometry allows for very precise cutting and is particularly useful when working with vegetables where clean, controlled cuts are important. The single-bevel design is one of the features that distinguishes a traditional Usuba from more versatile double-bevel Japanese kitchen knives.

Because of its specialised edge, proper technique and suitable sharpening are important to maintain the knife's performance.

Molybdenum-vanadium stainless steel blade

The blade is made from molybdenum-vanadium stainless steel, a material used in professional Japanese kitchen knives for its combination of cutting performance, durability and ease of maintenance.

With an 18 cm blade, the Bunmei Usuba offers a practical size for preparing vegetables and herbs in professional and home kitchens.

The 1802/180 reference identifies this specific 18 cm Usuba model from the Bunmei range.

Traditional Japanese wooden handle

The Bunmei Usuba 1802/180 features a traditional Japanese wooden handle, giving the knife a distinctive feel compared with Western-style kitchen knives.

This type of handle is particularly suited to cooks who appreciate traditional Japanese knives and want a more authentic Japanese kitchen tool for vegetable preparation.

Why buy the Bunmei Usuba 1802/180?

The Bunmei Usuba 1802/180 is an excellent choice if you are looking for a specialised Japanese vegetable knife rather than a general-purpose chef's knife.

Its main advantages include:

• Traditional Japanese Usuba design.

• 18 cm straight blade.

• Specialised vegetable knife.

• Right-handed single-bevel edge.

• Molybdenum-vanadium stainless steel.

• Traditional Japanese wooden handle.

• Excellent control for precise vegetable cuts.

• Suitable for professional and advanced home cooks.

• Ideal for Japanese cooking and vegetable preparation.

Who is this Usuba knife for?

This Japanese Usuba knife is particularly suitable for professional chefs, Japanese cuisine specialists, restaurant kitchens and experienced home cooks who want a dedicated knife for vegetables.

It is also an excellent addition to a Japanese knife collection for anyone interested in traditional Japanese cutting techniques.

The Usuba is a specialised knife, so its main strength is not versatility but precision. If your priority is achieving clean, thin and consistent vegetable cuts, this type of Japanese knife can be an excellent choice.

Care and maintenance

To preserve the edge of the Bunmei Usuba, hand washing and immediate drying are recommended. Do not place the knife in a dishwasher.

A suitable Japanese whetstone should be used when sharpening, maintaining the correct geometry of the single-bevel edge. Conventional pull-through sharpeners are not recommended for this type of Japanese knife.

Use the knife on a suitable cutting board and avoid frozen food, bones and other hard products that could damage a precision cutting edge.

Bunmei Usuba 1802/180 specifications

Buy the Bunmei Usuba 1802/180

If you are looking for an 18 cm Japanese Usuba knife for professional vegetable preparation, the Bunmei 1802/180 offers a traditional design focused on precision and control.

Buy the Bunmei Usuba 1802/180 online and equip your kitchen with a specialised Japanese vegetable knife designed for clean, precise and consistent cuts.