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#1. Kururi-tou, single bevel blade, Kintaro ame steel, leather wrapped handle, leather sheath
Blade length 170mm, thickness 5mm, width 37mm, total length 295mm JPY90,000

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What are the differences between double bevel blades and single bevel blades?


Double bevel blades	Single bevel blades

Double bevel blades, for example western style knives (Gyuto, petite knife, etc), Banno knives, Nakkiri knives, etc have a bevel on each side of the blade. They are ground with two rounded heels and can make a straight cut through food.

On the other hand, Japanese single bevel blades (e.g. Yanagi knives, Deba knives, Usuba knives, etc.) are ground with a heel on one side and a flat or slight hollow on the opposite side. They are ideal for paring. They make a cut that slants slightly to the left, and tend to separate slices effectively. So it is easy to mince quickly using these knives. Also single bevel blades stick to tissue as they cut. The result is food with a beautiful and glossy cut surface. This detail is very important to the graceful presentation valued in Japanese cooking.

F1=the force required to begin to cut fibers

F2=the force required to begin to raise the slice

R1=the resistance of cell walls against separation

R2=the resistance of the slice to lifting

This results in a lower peeling force and so a lower resistance R1. As a result a sooth cut surface is achieved.

In the case of a double bevel knife, the angleθ can not be reduced to the extent of the angleθ in the case single bevel.

Finally, if you use a single bevel blade for paring, or whittling, you will notice that it cuts into branches more smoothly and much smaller acute angle than a double bevel blade.

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