The highly skilled Samurai sword makers of Japan transitioned smoothly to become master knife makers using their techniques to forge kitchen knives with the same skill that went into their individually crafted swords.

Kitchen Warehouse stock a variety of knives made in the traditional Asian style which differs to the way European knives are made.

Use this guide to learn all you need to know about Asian knives, which is which and what they are best used for.

Except for the Santoku, Japanese knives are angled on one side only, while European knives commonly use a 20° double bevel. This means Japanese knives cannot be used by both left and right handers. The single 15° bevel produces lower friction and a very fine cutting edge for cutting fine slices of raw fish. Japanese knives should only be sharpened with the Japanese water sharpener because of their angle. Single bevel knives are usually made for right handers though can be constructed for left handers on request.

Concave bevelled edge, allowing very fine slices. This creates a more delicate blade with a sharper edge.

Less friction for finer slicing. Sharpen only with Japanese water sharpener

• Single Bevel (except Santoku): Angled on one side only Not suitable for left and right handers
• Hollow Ground: Fine, sharp edge, delicate blades
• 15° angle: Less friction for finer slicing. Sharpen only with Japanese water sharpener