1. Generally the blade is thicker and stronger than double bevel knives or ones with hollow ground design
2. The single bevel design in general gives a bit more weight to the knife and makes it feel more solid in hand, especially if coupled with sturdy material like carbon steel or alloy steel.
3. Knife maintenance is cheaper since all you need to do is only stropping the edge when/if it becomes dull.
4. The blade design in general is much more effective than blades with single bevel design when chopping foodstuff like onions, especially when compared to ones that are hollow ground or double beveled knives.
5. The thicker and stronger edge material makes this knife type more suitable for cutting through hard food stuffs like butternut squash.
6. Since the bevel is only on one side, sharpening the knife is much easier than other knives that are double or hollow ground (but still can be done with diamond stone or ceramic rod).
1. The single bevel design limits the knife types that can be used.
2. The thicker and stronger edge material makes this knife type more suitable for cutting through hard food stuffs like butternut squash.
3. Since the bevel is only on one side, some people have a more difficult time holding it at an angle when sharpening or honing since you get different angles on the blade depending on where your hand is positioned (although many chefs do hone/sharpen these blades with their hands above the stone).
4. If you are left handed, obviously this design of knife is not good for you.
5. You will need a specific jig or clamp to sharpen this blade with a belt sander or a bench grinder since there is only one bevel and the other side will need to maintain a flat edge.
6. The design of this knife limits the types of techniques that can be used such as rock chopping, push cutting, etc…
Is single or double bevel knife better?
Single bevel knives are certainly better because they cut vegetables and other foods better than a double-bevel knife.
Double bevel knives will work, but really don’t shine in this crucial task.
Single bevel knives not only offer more precision when cutting veggies, but also require less pressure to do so. This means single bevel knives typically need to sharpen less often than a sharpened double-bevel knife. Double-beveled knives however may better balance heavier items like carrots and celery… So it depends what you want to use it for – but there is no question that single bevelled angle blade will always win the test of quality and usability every time!
How do you use a single bevel knife?
The back of the blade will help you slice them a little neater, literally meaning “towards the spine” when you’re slicing towards the spine, when holding your knife with it’s tip up. Pictured below are two examples of using a sharp knife to slice tomatoes – one where we’re cutting at an angle and one where we’re doing straight slices.
Which Japanese knives are single bevel?
Single Bevel Knives:
- Shobu & Takohiki – Slicer for sashimi
- Usuba & Kamagata Usuba – Japanese vegetable knives
- Deba – Butchery, heavier blade
Double Bevel Knives:
- Sujihiki – Slicer for sashimi or other meats
- Gyuto – Japanese chef’s knife, multipurpose
- Santoku – Multipurpose
- Nakiri – Japanese vegetable knife