Single Bevel

Japan’s original kitchen knives are single bevel, meaning the blade slopes to the edge on only one side. These styles are still used today, most commonly for Deba, Usuba, and Yanagiba knives. Because of their unique profiles, they require a specialized approach to sharpening and care, but they can achieve exceptional sharpness. Single bevel knives are not ambidextrous, so left-handed users will need to seek out left-hand specific versions.