Made in Sakai, Japan
Sakai High-Carbon Steel 210mm Usuba (Vegetable Knife)
| Type | Usuba (Vegetable Knife) |
|---|---|
| Steel | High-Carbon Steel |
| Blade Length | 210 mm (the most popular all-round length, balanced for both home and professional use) |
| Edge | Single Bevel |
About This Knife
A traditional single-bevel vegetable knife used by Japanese professionals for fine vegetable work and paper-thin cuts.
At 210mm, this is a the most popular all-round length, balanced for both home and professional use.
Steel: High-Carbon Steel
Traditional high-carbon steel used in Japanese knife-making, known for its ability to achieve exceptional sharpness.
Browse all High-Carbon Steel knives →
Care & Maintenance
- Hand wash only — never put in the dishwasher
- Dry immediately with a soft cloth after each use
- Rinse promptly after contact with acidic foods (citrus, vinegar, onions)
- Sharpen on a Japanese whetstone: 1000–2000 grit for maintenance, 6000+ for a polished edge
- Store on a magnetic rack or in a wooden saya (sheath) to protect the edge
Origin: Sakai, Japan
Sakai, Osaka — Japan's most prestigious knife-making city with over 600 years of history. Sakai craftsmen are renowned for their hand-forged blades used by top chefs worldwide.
Frequently Asked Questions
Yes — this stainless steel knife is a great starting point. It is corrosion-resistant, low-maintenance, and forgiving to sharpen, making it ideal for daily use without fuss.
This is a single-bevel knife, traditionally ground for right-handed use. If you need a left-hand grind, please contact us — some makers offer left-handed versions on request.
Use a Japanese whetstone. Start at 1000–2000 grit for a dull or chipped edge, then finish on 6000+ grit for a polished, razor-sharp result. Sharpen at roughly 15° per side for double-bevel knives. Avoid pull-through sharpeners and electric grinders — they remove too much metal and can damage the blade geometry.
After your order is placed, we source the knife from our Japanese supplier (1–2 business days), then ship internationally via EMS or FedEx. You receive a tracking number once dispatched. Total delivery time is typically 7–14 business days depending on your location.
All knife sales are final due to the nature of bladed instruments — we cannot accept returns on used knives. If your knife arrives damaged or defective, please contact us within 48 hours of delivery with photos and we will resolve the issue promptly.
International Shipping
| Region | Carrier | Est. Time | Approx. Cost |
|---|---|---|---|
| USA | EMS / FedEx | 7–14 days | $25–45 |
| Europe | EMS / FedEx | 10–18 days | $30–55 |
| Australia | EMS | 7–14 days | $25–40 |
| Other | EMS | 10–21 days | $25–50 |
Knives are declared as "Sharp Instruments" on customs forms. This is standard procedure and causes no issues in the vast majority of countries.
Import Duties & Taxes
| Country | Duty Rate | Notes |
|---|---|---|
| USA | 0% | Kitchen knives enter duty-free under HTSUS 8211 |
| UK | 2.7% | + 20% VAT collected at delivery |
| EU | 2.7% | + local VAT (varies by country) |
| Australia | 0% | GST may apply for orders over AUD 1,000 |
| Canada | 0% | GST/HST may apply |
How Ordering Works
- Place your order and complete payment securely via Stripe
- We source your knife from the Japanese supplier (1–2 business days)
- The knife is inspected, packed, and shipped internationally via EMS or FedEx
- You receive a tracking number by email once dispatched
- Estimated total: 7–14 business days from order to delivery
More Usuba Knives
View all Usuba knives →
Complete Your Setup
Japanese Whetstone
A combination 1000/6000 grit water stone keeps any Japanese knife razor-sharp. Whetstones are the only sharpening tool recommended for high-hardness Japanese blades.
Wooden Saya (Sheath)
A traditional magnolia wood saya protects the blade edge during storage and transport. Essential for single-bevel knives and premium carbon steel.
Camellia Oil
A few drops of food-safe camellia oil after each use protects the blade from moisture and rust. Used by Japanese craftsmen for centuries.