Made in Japan
Single Edged
Single-edged (kataba) knives are the traditional blades of Japanese cuisine. The edge is ground on one side only, with a slightly hollow back (urasuki) on the other. This lets the knife cut thinner and cleaner than a double-bevel blade, so it leaves fish and vegetables with a glossy, undamaged surface.
This collection covers every traditional shape: the yanagi and takobiki for sashimi, the deba for breaking down fish, and the usuba for vegetables. Most are made for right-handed use, and left-handed versions are available on many models. Single-edged knives take some practice to sharpen, and a quality whetstone is essential.
- Handcrafted in Japan
- 100+ years of mastery
- Free U.S. shipping over $100
- Advice from our knife specialists