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.
I cut vegetables with a vegetable knife.
A less common synonym for 菜切り包丁. Also means 'vegetable knife'.
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.
A nakiri is ideal for cutting vegetables.
A traditional Japanese knife used by professional chefs for precise vegetable cutting, with a single-bevel edge.
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.
I do katsuramuki (rotary peeling) with an usuba.