Knife Geometry

Single-bevel Japanese knives are specialized knives with a bevel on only one side, commonly used in traditional Japanese cuisine. These knives offer an exceptionally sharp edge, allowing for precise and clean cuts, ideal for thin slicing tasks like sashimi. They are specifically designed for right- or left-handed use. Knives like the Yanagiba, Deba, and Usuba are typically single-bevel. They require some skill to use, but when used correctly, they yield excellent results.

Double-bevel Japanese knives are blades with bevels on both sides and are often known as Western-style Japanese knives. These knives are suitable for both right- and left-handed use, are versatile, and ideal for everyday kitchen tasks such as chopping and slicing. Popular knife types like the Gyuto and Santoku are often produced with a double bevel. Compared to single-bevel knives, they are easier to use and more practical to maintain.