Nakiri, Usuba and Petty Knives Explained: Which Second Knife Do You Need?
Researched. This guide is based on information published by Japanese knife makers and retailers (Tojiro, KAI, Jikko, Sakai Ichimonji Mitsuhide and Korin), checked on October 3, 2026. We have not tested specific knives for this article. This article contains no affiliate links.
Once you have an all-purpose knife such as a santoku or gyuto, the next question is often which smaller or specialist knife to add. Three common choices are the nakiri, the usuba and the petty knife.
At a glance
| Nakiri | Usuba | Petty | |
|---|---|---|---|
| Japanese | 菜切 | 薄刃 | ペティ |
| Purpose | Vegetables, for home cooks | Vegetables, mainly for professional Japanese cooking | Small and detailed work, fruit, garnishes |
| Edge | Typically double-bevel | Single-bevel | Typically double-bevel |
| Shape | Rectangular, no pointed tip | Square (Kanto) or with a pointed tip (Kansai, kamagata) | Small and pointed, like a scaled-down gyuto |
| Typical home length | About 150–165 mm (Tojiro) | About 150–165 mm for the square type (Tojiro) | About 120–150 mm (Tojiro) |
Nakiri
The name means a knife for cutting vegetables. Tojiro describes three features: a straight, flat edge, a rectangular blade and no pointed tip. KAI notes that most nakiri are double-bevel, so both right- and left-handed cooks can use them.
According to Tojiro, the straight edge meets the board along its whole length when you chop straight down, so thin strips do not stay joined at the bottom. Tojiro also says the wide blade can scoop food off the board. KAI points out the limits: the blunt tip is not suited to meat, fish or fine detail work.
Tojiro describes the nakiri as a household vegetable knife once found in almost every Japanese home, since largely replaced by the santoku. Korin says its boxy shape comes from the usuba.
Usuba
The usuba is a vegetable knife used mainly by professional cooks. What sets it apart, according to Tojiro, is its single-bevel edge. Korin calls it the ultimate vegetable knife used by chefs in Japan, and describes katsuramuki, the technique of peeling a vegetable into a long, thin sheet.
There are two main shapes:
- Kanto type: a square blade.
- Kansai type (kamagata): a pointed tip used for decorative cuts and fine work, according to Tojiro, Sakai Ichimonji Mitsuhide and Korin.
Sizes vary: Tojiro gives about 150–165 mm for the square type at home and up to 240 mm for professional use, and Sakai Ichimonji Mitsuhide says professionals usually use about 210 mm.
Single-bevel knives need a different sharpening technique from double-bevel knives. Korin notes that the nakiri’s double-bevel edge is easy to sharpen and a good choice for home cooks.
Petty
The name comes from French. KAI explains it as “petit”, meaning small, and describes the shape as a scaled-down gyuto. Makers describe it as a knife for peeling fruit and vegetables, cutting garnishes and other small, detailed tasks.
Lengths vary by maker:
- KAI: 150 mm or less, and calls blades of 100 mm or less paring knives.
- Tojiro: 120–150 mm.
- Jikko: 120–180 mm, with 135 mm or 150 mm as standard.
Which should be your second knife?
These are the makers’ suggestions, not ours.
- Tojiro calls a santoku plus a petty knife a proven combination, and labels its 120 mm petty as ideal as a second knife. Its nakiri article also recommends a nakiri as a second knife for santoku owners who cut a lot of vegetables into thin strips.
- Jikko suggests starting with a santoku and adding a petty knife for vegetables and fruit.
- KAI recommends using a petty knife alongside a santoku or gyuto, and suggests a petty for the fine work a nakiri handles poorly.
None of the makers we checked recommends an usuba as a home cook’s second knife.
Related: Gyuto vs Santoku covers choosing your first knife.
Sources
- Tojiro: Japanese knife shapes (Japanese)
- Tojiro: what is a nakiri? (Japanese)
- Tojiro: knife types and uses (Japanese)
- KAI: what is a nakiri? (Japanese)
- KAI: petty knives vs other knives (Japanese)
- Jikko: nakiri pros and cons (Japanese)
- Jikko: knife types buying guide (Japanese)
- Jikko: what is a petty knife for? (Japanese)
- Sakai Ichimonji Mitsuhide: kama usuba (Japanese)
- Korin: knife catalog (PDF)
We check facts against the sources above, as described in our Editorial & Accuracy Policy. If you spot an error, please tell us through our contact form.
