Japanese knife production have a long tradition starting from the16th century.&nbsp;<br>Knife-making by hand still thrives and today's modern technologyhave combined to spread the fame of fine Japanese cutlery.AllJapanese knives have handles made from Sakura Wood.&nbsp;<br><br>Usuba is the traditional vegetable knife for the professionalJapanese Chef. Like other Japanese professional knives, usuba arechisel ground, and have a bevel on the front side, and have ahollow ground urasuki on the back side. Usuba characteristicallyhave a flat edge,with little or no curve, and are tall, to allowknuckle clearance when chopping on a cutting board. Usuba literallymeans thin blade indicating its relative thinness compared to otherknives, required for cutting through firm vegetables withoutcracking them. Due to its height and straight edge, usuba are alsoused for specialized cuts such as katsuramuki,shaving a vegetablecylinder into a thin sheet.&nbsp;