Single Bevel vs Double Bevel Knives: Which Is Right for You?

Shopping for a Japanese knife, you'll run into the terms single bevel and double bevel. This guide explains what they mean, how they change the way a knife cuts, and which one suits the way you cook.

The bevel is the ground angle that forms the blade's cutting edge. A single bevel knife (also called single-edged) is ground on one side. A double bevel knife (double-edged) is ground on both. That changes how the knife cuts, how it sharpens, and whether it works in your hand.

What Is a Double Bevel Knife?

A double bevel knife (also called double-edged or symmetrical) has a bevel ground on both sides of the blade. It's the most common grind worldwide, including in Western-style knives like German or French chef's knives.

Japanese double bevel knives are usually ground equally on both sides, and at a finer angle than Western ones. Angles are measured per side: often in the low-to-mid teens of degrees on a Japanese blade, versus roughly 15°–20° on many Western-style blades. That finer edge is what gives them their sharpness and low resistance through a cut.

Double bevel Japanese styles include the Gyuto, Santoku, Nakiri, Sujihiki, Petty, Paring, Bunka, and double bevel versions of the Kiritsuke and Honesuki.

They are easier to control and sharpen for most people, and they work equally well in either hand. That makes them the practical default at home or in a professional kitchen.

Pros and cons of double bevel knives

• Works equally well for left- and right-handed users
• More forgiving to sharpen
• Handles slicing, dicing and chopping

• Not as fine as a single bevel on delicate raw-fish slicing

What Is a Single Bevel Knife?

Single bevel knives have a cutting edge ground on only one side. The other side stays flat or slightly hollow. That asymmetry makes a very fine edge, typically about 10°–15°, with minimal resistance. Because only the front face is angled, you can't compare the number directly with a double bevel's per-side angle.

It's the traditional grind for sushi, sashimi and katsuramuki. Three parts of the grind do the work:

• Front bevel (shinogi surface): the angled face that leads to the edge.
• Hollowed back (urasuki): the concave back that reduces drag.
• Thin rim (uraoshi): a thin flat rim that reinforces the edge.

Together they allow very thin slicing and a clean release from the ingredient.

Popular single bevel styles are the Yanagi, Deba, and Usuba. Single bevel knives suit cooks with some experience, or a real interest in learning traditional Japanese technique. For more, see our single bevel anatomy and sharpening guide and the Complete Guide to Japanese Knives.

Pros and cons of single bevel knives

• Very high precision, well suited to sushi and sashimi
• Clean, controlled cuts with minimal resistance
• Purpose-built for detailed, high-skill work

• A steeper learning curve
• Usually right-handed only
• Not for bones, frozen food or hard squash

Which Should You Choose?

Before You Buy a Single Bevel Knife

Most disappointment with single bevel knives comes from expecting them to behave like a Western chef's knife. A few things to know first:

• Check handedness. The grind is directional. A right-handed knife in the left hand cuts poorly. Most are made right-handed by default, so tell us which hand you use and we'll find the right version.
• Expect a learning curve. The edge naturally pulls toward the flat side, so a straight cut takes practice and a steady guiding hand.
• Match it to the job. Use it for slicing fish and cutting vegetables. For bones, frozen food or hard squash, use a double bevel or a dedicated heavy knife.
• Plan to sharpen on a whetstone. If you don't want to learn, choose a double bevel.
• Hand wash and dry. Hard Japanese steel can chip or discolor if mistreated.
• Handmade variation is normal. Slight irregularities on the back or rim reflect hand craftsmanship, not a defect.

FAQs About Knife Bevels

How can I tell if my knife is single or double bevel?

Look at the edge closely. If it's sharpened on both sides, it's double bevel. If one side is flat or slightly concave and only the other side is ground, it's single bevel.

Is a gyuto single or double bevel?

Double bevel. Gyuto, santoku, nakiri, petty and bunka are ground on both sides. Yanagi, deba and usuba are traditionally single bevel.

Which is better for beginners?

Double bevel. It's easier to control and sharpen, and it works in either hand.

What is the edge angle of a Japanese knife?

Single bevel knives are typically about 10°–15° on one face. Japanese double bevel knives are often in the low-to-mid teens per side, versus roughly 15°–20° per side on many Western-style knives.

Are single bevel knives harder to sharpen?

They use a different technique: whetstone sharpening, with attention to the flat or concave back. They take more practice to get right, but with that practice they can be kept just as sharp as a double bevel knife.

Can I use a single bevel knife if I'm left-handed?

Yes, but you'll need a left-handed version, because most single bevel knives are ground for the right hand. Ask us about left-handed versions.

Are double bevel knives good for left-handed users?

Yes. A double bevel knife is ground on both sides, so it works the same in either hand.

Shop Single and Double Bevel Japanese Knives

If you cook a wide range of dishes, start with a double bevel. If you slice raw fish regularly, a single bevel is worth it. Not sure? Tell us what you cook and which hand you use and we'll recommend a knife before you order.