Translation guide
A knife designed for cutting vegetables. In Japanese, the most common term is 菜切り包丁, but other specialized knives exist depending on the cutting style.
A knife primarily used for cutting vegetables, often with a straight blade edge.
The standard term for a vegetable knife. Literally 'vegetable-cutting kitchen knife'. It has a straight, thin blade ideal for slicing vegetables.
菜切り包丁で野菜を切る。
I cut vegetables with a vegetable knife.
A less common synonym for 菜切り包丁. Also means 'vegetable knife'.
この野菜包丁はとても切れ味がいい。
This vegetable knife is very sharp.
A specific type of Japanese vegetable knife with a straight, thin blade, often used for home cooking.
Short for 菜切り包丁. Often used in knife classifications. Refers to the traditional Japanese vegetable knife.
菜切りは野菜を切るのに最適だ。
A nakiri is ideal for cutting vegetables.
A traditional Japanese knife used by professional chefs for precise vegetable cutting, with a single-bevel edge.
A professional-grade vegetable knife with a very thin blade. Used for decorative cuts and precise slicing. Mainly in Japanese cuisine.
薄刃包丁はプロの料理人が使う。
An usuba knife is used by professional chefs.
Short for 薄刃包丁. Refers to the usuba knife.
薄刃でかつらむきをする。
I do katsuramuki (rotary peeling) with an usuba.
菜切り包丁 (nakiri) is a general home-use vegetable knife with a double-bevel edge. 薄刃包丁 (usuba) is a professional single-bevel knife for precise, decorative cuts. For most learners, 菜切り包丁 is the appropriate term.