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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.
Single 15° Bevel
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.
Hollow Ground: Concave bevelled edge, allowing very fine slices. This creates a more delicate blade with a sharper edge.
Single Bevel (except Santoku)
Angled on one side only
Not suitable for left and right handers
Fine, sharp edge
Less friction for finer slicing
Sharpen only with Japanese water sharpener