Single Bevel vs. Double Bevel Knives: What's the Difference?
Shopping for a Japanese knife, you'll run into the terms single bevel and double bevel. Here's what they actually mean and how the difference affects the way a knife cuts.
At Yoshihiro we often say single-edged and double-edged — same thing as single bevel and double bevel, just different wording.
The bevel is the ground angle that forms the blade's cutting edge. Whether that grind is on one side (single bevel) or both (double bevel) changes how the knife cuts, how it feels in hand, how you sharpen it, and what it's best suited for.
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 — the Gyuto, Kiritsuke, Santoku, Nakiri, Sujihiki, Petty, Paring, Bunka, and Honesuki — are typically ground 50/50, and generally finer than a Western double bevel knife, often in the low-to-mid teens in degrees per side versus roughly 15°–20° per side on many Western-style blades. That more acute edge is what gives them their characteristic sharpness and low resistance through a cut.
Double bevel knives are generally easier to control and sharpen for most users, and they work equally well in either hand, which makes them the practical default for general-purpose cooking at home or in a professional kitchen.
Advantages of Double Bevel Knives:
- Works equally well for left- and right-handed users
- More forgiving to sharpen
- Handles general-purpose tasks well: slicing, dicing, chopping
What Is a Single Bevel Knife?
Single bevel knives have a cutting edge ground on only one side, while the other side stays flat or slightly concave (a hollow grind). That asymmetry produces a very fine edge — typically in the range of 10°–15° — suited to precise cuts with minimal resistance. It's the traditional grind for Japanese techniques like sushi, sashimi, and katsuramuki (rotary peeling).
Key parts of the grind: the shinogi surface (the front bevel leading to the edge), urasuki (the concave back that reduces drag), and uraoshi (a thin flat rim that reinforces the edge). Together they're what allow for very thin slicing and clean release from the ingredient.
Sharpening a single bevel knife can look simpler, since you're only working one side — but it takes real technique to keep the grind's geometry correct. Minor irregularities on a handmade blade are normal and reflect hand craftsmanship, not a defect.
We carry a range of single bevel knives, including the Yanagi, Deba, and Usuba. For the full lineup, see our Complete Guide to Japanese Knives.
Most single bevel knives are made right-handed by default, with left-handed versions available on request. They suit cooks with some experience, or a real interest in learning traditional Japanese technique.
For more on the anatomy and sharpening of single bevel knives, see our full guide.
Advantages of Single Bevel Knives:
- Very high precision — well suited to sushi and sashimi
- Clean, controlled cuts with minimal resistance
- Purpose-built designs for detailed, high-skill work
Which Should You Choose?
New to Japanese knives, or want something versatile and easy to live with? A double bevel knife is usually the better starting point — it handles most kitchen tasks and is easier to sharpen and control.
Experienced cook, or working in a sushi-focused kitchen? A single bevel knife is worth the investment — the precision and traditional geometry make it genuinely useful for the tasks it's built for, at the cost of a steeper learning curve.
FAQs About Knife Bevels
How can I tell if my knife is single or double bevel?
Look at the edge closely. 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.
Are single bevel knives harder to sharpen?
They use a different technique — typically whetstone sharpening with attention to the flat/concave back — and take more practice to get right. 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 want a left-handed version of the knife — most single bevel knives default to right-handed grinds.
Explore Our Knife Collection
Whether you're after a versatile double bevel gyuto or a precision single bevel yanagiba, we carry a full range of handcrafted Japanese knives. Browse our collection or reach out with questions — we're happy to help you find the right blade.