Single bevel (Japanese) blades vs. Double bevel blades

[Ultraman]

Interesting explanation of the cutting differences between single bevel vs. double bevel (scroll to the bottom of the page):

http://www.watanabeblade.com/english/special/hunt.htm

Having used chisels, the tendency to "wander" from the initial cut direction is something I'm familiar with, but the benefits of the single bevel were something I was not familiar with.

Just a note if anyone's interested...

 

[mete]

The Japanese knives are made for right handers and on special order for left handers with the bevel on the other side ! The explaination could have been a little bit better but the chisel ground blade permits you to make thin slices better and easier.

 

[nozh2002]

Japanes use single beveled blades on few specialized knives. Reason - easy to sharpen. Even kitchen half of Japanise knives has double bevels - Adikiri for example.

Utiliti and hanting Japanes knives all has conves grind as more suitable for the task.

Only reason for single bevel on Japanese knives is that to sharpen it you lay it flat on waterstone and just move without carry too much about anggle. Whatever angle craftsman made - will be on the edge. So for high angle Yanagiba it is absolutely must. But they have it on big angle edges as well - like on Nata.

But all regulat knives have most convex grind or flat or convex, but no one chisel grind.

I cut fresh salmon by Yanagiba and by other knives - not too much difference in terms of cutting thin slices - wider blade thinner slice to me.

Thanks, Vassili.

 

[Ultraman]

The Japanese knives are made for right handers and on special order for left handers with the bevel on the other side ! The explaination could have been a little bit better but the chisel ground blade permits you to make thin slices better and easier.

Yes, it took me a little time to visualize, but it makes sense that for paring, for example, the slices on a single bevel are thinner.
Thanks!

 

[Ultraman]

Japanes use single beveled blades on few specialized knives. Reason - easy to sharpen. Even kitchen half of Japanise knives has double bevels - Adikiri for example.

Utiliti and hanting Japanes knives all has conves grind as more suitable for the task.

Only reason for single bevel on Japanese knives is that to sharpen it you lay it flat on waterstone and just move without carry too much about anggle. Whatever angle craftsman made - will be on the edge. So for high angle Yanagiba it is absolutely must. But they have it on big angle edges as well - like on Nata.

But all regulat knives have most convex grind or flat or convex, but no one chisel grind.

I cut fresh salmon by Yanagiba and by other knives - not too much difference in terms of cutting thin slices - wider blade thinner slice to me.

Thanks, Vassili.

That was interesting to know that about half of Japanese kitchen knives were double bevel! Thanks.:thumbup:

 

[nozh2002]

This is great site for Japanese cutlery

http://www.dick.biz/

on the right bottom corner there is Brit's flag for version in English. It is not only great source for Japanese knives and blades but very informative as well.

Thanks, Vassili.