Single Bevel vs Double Bevel Knives: Which is Right for You?
Yoshihiro Cutlery
Single Bevel vs Double Bevel Knives: What’s the Difference?
When shopping for a high-quality kitchen knife—especially a Japanese knife—you'll likely come across the terms single bevel and double bevel. But what do they actually mean, and why does it matter?
At Yoshihiro, we often refer to these as single-edged and double-edged knives, but they are more commonly known as single bevel and double bevel knives in the broader culinary world—they mean the same thing.
The bevel refers to the ground edge of the blade—the angle that creates the knife’s sharp cutting edge. This angle affects everything from sharpness and precision to how you sharpen the knife. Whether a knife has a bevel on one side (single bevel) or both sides (double bevel) will influence the way it cuts, how it feels in hand, and what tasks it's best suited for. So which one should you choose?
What Is a Double Bevel Knife?
A double bevel knife (also known as a double-edged or symmetrical knife) has a bevel on both sides of the blade. This is the most common type of knife worldwide, especially in Western-style knives like German or French chef’s knives.
Japanese knives such as the Gyuto, Kiritsuke, Santoku, Nakiri, Sujihiki, Petty, Paring, Bunka, and Honesuki all come in double bevel versions. These blades are typically ground in a 50/50 ratio, with an edge angle around 6° to 8° per side—much finer than Western knives. This acute geometry allows for incredibly sharp edges and precise cuts with minimal resistance.
Double bevel knives are easier for most users to control, easier to sharpen, and can be used ambidextrously, making them ideal for general-purpose cooking at home or in professional kitchens.
Advantages of Double Bevel Knives:
- Ambidextrous use (suitable for left and right-handed users)
- More forgiving and easier to sharpen
- Great for general-purpose tasks: slicing, dicing, chopping
What Is a Single Bevel Knife?
Single bevel knives have a cutting edge that's ground only on one side, while the other remains flat or slightly concave (known as a hollow grind). This asymmetrical design creates an extremely sharp edge—typically between 15°–17°—ideal for fine, precise cuts with minimal resistance. It's the preferred grind for traditional Japanese cuisine like sushi, sashimi, and katsuramuki (rotary peeling).
Key parts of the grind include the shinogi surface (the front grind leading to the edge), urasuki (the concave back side that reduces drag), and uraoshi (a thin flat rim reinforcing the edge). Together, they allow for wafer-thin slicing and clean separation from ingredients.
While sharpening a single bevel knife may seem simpler—since only one side is honed—it requires care and proper technique to maintain its geometry. Small irregularities in handmade blades are normal and reflect the artisanal process, not defects.
At Yoshihiro, we carry a selection of single bevel styles, including popular knives like the Yanagi, Deba, and Usuba. For a full list of our single bevel knives, explore our Complete Guide to Japanese Knives.
These knives are usually right-handed by default, with left-handed versions available by request. They’re best suited for those with experience or a strong interest in traditional Japanese techniques.
If you'd like to dive deeper into the anatomy and sharpening of single bevel knives, check out our full guide here.
Advantages of Single Bevel Knives:
- Unmatched precision—ideal for sushi and sashimi
- Clean, controlled cuts with minimal resistance
- Specialized designs for delicate and high-skill culinary tasks
Which Should You Choose?
If you're new to Japanese knives or just want something versatile and easy to maintain, a double bevel knife is usually the better choice. It works well for almost every kitchen task and is easier to sharpen and control.
If you’re an experienced cook or working in a sushi-focused kitchen, a single bevel knife may be worth the investment. The increased precision and traditional craftsmanship make them invaluable for specific tasks.
FAQs About Knife Bevels
How can I tell if my knife is single or double bevel?
Look closely at the edge of your blade. If it’s sharpened on both sides, it’s a double bevel. If one side is completely flat or slightly concave and only one edge has a bevel, it’s a single bevel.
Are single bevel knives harder to sharpen?
They require different sharpening techniques—typically with whetstones—and more skill. But they can be maintained just as well with practice.
Can I use a single bevel knife if I'm left-handed?
Yes, but you'll need a left-handed version of the knife. Most single bevel knives are made for right-handed users by default.
Explore Our Knife Collection
Whether you're looking for a versatile double bevel gyuto or a precision single bevel yanagiba, we carry a full range of handcrafted Japanese knives. Browse our knife collection or reach out with any questions—we're happy to help you find the perfect blade.
