Single-Bevel vs. Double-Bevel Knives: Which Knife Cuts Better?
Are you unsure whether a single-bevel or double-bevel knife is best for slicing fish or sushi? Wondering if a single-bevel knife stays sharper longer or if a double-bevel blade is easier to use for everyday tasks? In this article, we’ll answer these common questions and more, covering everything from the core differences in blade geometry to practical cutting performance.
This comprehensive guide is brought to you by JIKKO, a 120-year-old Japanese knife manufacturer renowned for its craftsmanship. It is based on Togi-shi RYOTA’s insightful YouTube video that showcases a real hands-on comparison. Whether you’re curious about professional Japanese knives, how to sharpen a double-bevel knife at home, or the advantages of single-bevel knives for precise cuts, we’ve got you covered.
Keep reading to discover which type of knife is right for your cooking style, how each blade design affects slicing efficiency, and why even seasoned chefs debate the pros and cons of single-bevel vs. double-bevel knives. Get ready to elevate your culinary experience with expert tips from one of Japan’s finest knife makers!
Knife Basics: Single-Bevel vs. Double-Bevel Differences
Single-bevel knives have a blade that is sharpened on only one side, creating a unique asymmetrical edge that’s characteristic of traditional Japanese cutlery. In contrast, double-bevel knives are sharpened on both sides of the blade, forming a symmetrical edge that is more typical in Western-style knives.
Generally, the all-purpose kitchen knives commonly used in households are double-edged, while professional Japanese chefs use single-edged knives such as Deba and Sashimi knives.
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Features |
Single-bevel |
Double-bevel |
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Blade structure |
The blade is on one side only. |
The blade is on both sides. |
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Cuisine |
Mainly dedicated to Japanese cuisine (Sashimi, cut up fish etc.) |
Versatile, able to cut a variety of foods such as meet, vegetables, etc. |
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Sharpness of cut |
Very sharp cutting edges for precision work. |
Generally sharp, but not as sharp as a single-bevel knife. |
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Design |
The blade is unsymmetrical and specialized for use at specific angles and directions. |
Symmetrical blade design makes it easy to cut evenly from any angle. |
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Work best suited for |
Suitable for precision work and the preparation of specialized skills. |
Suitable for daily cooking and processing a variety of foods, and easy to handle for beginners. |
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Convenience |
Often optimized for a particular cutting style(e.g., for right-handed people). |
Versatile and easy to use with either hand. |
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Food Stickiness |
Ura-suki prevents food from sticking to the surface. |
There is no Ura-suki and the food may stick to it. But, it is easy to lower perpendicularly to the cutting board. |
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Ease of cutting |
Requires a specific technique, but can be extremely sharply cut. |
Easy to lower the knife vertically to the cutting board, suitable for general use. |
Key Features of Single-Bevel Knives
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Single-bevel knife：Surface |
Single-bevel knife：Back |
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The surface is sharpened and given an edge. There is a ridge line called the shinogi-suji in the middle, and that part slightly protrudes. |
The back of the blade features a slight concave curve in the center, known as “ura-suki”. |
Single-bevel knives have a blade that is sharpened on only one side, resulting in an exceptionally sharp cutting edge. They are primarily used in Japanese cuisine, particularly for slicing sashimi and filleting fish into three pieces. Single-bevel knives allow for highly precise cuts, which can significantly enhance the quality of the dish.
The shinogi-suji is the raised ridge line on the front side of the blade that helps guide precise cuts and adds structural strength. The ura-suki is the subtle concave surface on the back that reduces friction and prevents food from sticking to the blade.
Key Features of Double-Bevel Knives
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Double-bevel knife：Surface |
Double-bevel knife：Back |
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If features a gently curved, symmetrical blade shape known as a hamaguri-ba(clam-shaped edge). The cutting edge is also finished with a symmetrical kobatsuke(micro beveling) on both sides. |
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On the other hand, double-bevel knives have edges on both sides of the blade, making them more suitable for general use. This type includes the all-purpose knives commonly used in households, which can efficiently cut a variety of ingredients such as meat and vegetables. Double-bevel knives have a symmetrical shape, making them easy to use from any direction.
Hands-On Cutting Test: Double-Bevel vs. Single-Bevel Knives
From here, Ryota, a sharpening expert at Jikko Cutlery, will explain the results of an actual cutting comparison between single-bevel and double- bevel knives.
Knives Used for the Comparison
The knives used in the test are the ones mentioned above. Both were sharpened using the same sharpening stone and at similar angles, so the edges are finished to nearly the same condition.
- Photo:(Left) Single-bevel knife (Right) Double-bevel knife
- Steel Type:Both are made of Ginsan (Stainless steel)
- Knife Type:Both are Gyuto knives
- Blade Length:240mm
- Sharpening Method:Both have kobatsuke(micro-beveling) applied
Initial Cutting Impressions
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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At the start of the test, we performed a paper-cutting test using both types of knives. The results showed that both knives demonstrated excellent sharpness, with no noticeable difference between them.
【Watch a video of the cutting comparison】
Testing with Various Ingredients
Below is a look at the actual testing process. Please also take a moment to read Ryota the sharpener’s impressions and comments.
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Sharpness of double-bevel knife(Tomato) |
Sharpness of single-bevel knife(Tomato) |
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Togishi RYOTA’s comment： I felt that the single-bevel knife cut into the tomato more easily and smoothly. It gave a more stable, gliding cut without any wobbling compared to the double-bevel knife. |
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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Togishi RYOTA’s comment： When cutting, the single-bevel knife gave a smoother, more effortless feel as it entered the ingredient. In contrast, the double-bevel knife felt slightly heavier going in. Both knives produced clean cut surfaces, but since the double-bevel knife is symmetrical, the cut was straight and even. On the other hand, the single-bevel knife entered the daikon at a slight angle, resulting in a bit of asymmetry on the cross-section. |
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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Togishi RYOTA’s comment： The single-bevel knife glided smoothly, making it easier to cut, while the double-bevel knife had a slight dragging sensation, which made it feel harder to move through the ingredient. |
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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Togishi RYOTA’s comment： Both knives performed well overall and were easy to use. The single-bevel knife felt slightly more stable and easier to cut with, but there were no major issues with either. |
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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Togishi RYOTA’s： The single-bevel knife entered the pumpkin more smoothly, but because it cut at a slight angle, the cut ended up being slanted. |
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Togishi RYOTA’s comment： When it came to making thin slices, I found the double-bevel knife easier to use. It moved straight and smoothly through the ingredient, while the single-bevel knife tended to cut at an angle, making thin slicing more difficult. |
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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Togishi RYOTA’s comment： There wasn’t much difference, but the single-bevel knife felt slightly easier to cut with. |
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Sharpness of double-bevel knife |
Sharpness of single-bevel knife |
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Togishi RYOTA’s comment： The double-bevel knife didn’t feel difficult to use, but the single-bevel knife felt more stable in terms of angle, making it easier to cut with. |
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Overall, I felt that the single-bevel knife had better sharpness. It entered the ingredients more easily, giving a smooth, gliding cut. That said, the double-bevel knife also had very good sharpness and performed well.
The biggest difference was noticeable when doing katsuramuki (rotary peeling) with a daikon radish — the single-bevel knife was clearly much easier to use for that task.
【Watch a video of the cutting comparison】
Overall Assessment of Cutting Performance
Through this series of tests, we found that both single-bevel and double-bevel knives have their own strengths and weaknesses. Double-bevel knives are well-suited for straight downward cuts, while single-bevel knives truly shine in angled cuts or slicing motions, such as during katsuramuki (rotary peeling).
In other words, the perceived sharpness of single-bevel and double-bevel knives can vary depending on the cutting technique.
Single-bevel knives excel in precise cuts in specific directions, while double-bevel knives handle all types of ingredients evenly and are better suited for a wide range of everyday cooking tasks.
Q&A About Japanese Knives
Q: Which is better, a single-bevel or a double-bevel knife?
A:Whether a single-bevel or double-bevel knife is better depends on its intended use and the user’s skill level.
Single-bevel knives are sharpened on only one side, giving them an extremely sharp edge ideal for precise tasks like filleting fish. They are commonly found in traditional Japanese knives and are best suited for dishes that require accuracy, such as sashimi or fine slicing. However, because they come in right-handed and left-handed versions, they can be a bit challenging for beginners to use.
On the other hand, double-bevel knives are sharpened symmetrically on both sides, making them easier for beginners to handle. They are versatile and suitable for a wide range of ingredients, such as vegetables and meat. This type is commonly found in household knives like santoku or Western-style chef’s knives, and allows for straight, even pressure while cutting.
In summary, double-bevel knives are easier for everyday cooking, while single-bevel knives are better suited for more specialized tasks.
Q: What are the disadvantages of single-bevel knives?
A:Since only one side of the blade is sharpened, the knife tends to pull to one side while cutting, making it difficult to cut straight and requiring some practice. Additionally, because single-bevel knives are not symmetrical, there are versions for both right-handed and left-handed users, so it is important to choose a knife that is designed for your dominant hand. Single-bevel knives are also specialized for specific tasks, so for example, a deba knife is needed for cutting fish, a sashimi knife for slicing sashimi, and a usuba knife for cutting vegetables. It's important to select the right knife for each type of ingredient.
Q: What is a single-bevel knife used for?
A:Single-bevel knives are often used for tasks that require precision and are specialized for certain types of cooking. For example, sashimi knives (yanagiba) are single-bevel, making them ideal for cutting fish thinly and accurately to create beautiful cross-sections. Similarly, deba knives are also single-bevel, used for tasks like removing fish heads or filleting along the bones. Single-bevel knives are well-suited for tasks that demand sharpness and precision. They are particularly important in Japanese cuisine, where delicate tasks such as thin slicing, intricate garnishing, or peeling fish skin one layer at a time require high accuracy. Additionally, knives like the usuba (thin-blade knife) for cutting vegetables thinly and uniformly are also single-bevel, making them perfect for detailed work. For professionals who care about presentation or enthusiasts of Japanese cuisine, single-bevel knives are an essential tool.
Q: Why are many Japanese knives single-bevel?
A:The reason many Japanese knives are single-bevel is closely related to the characteristics of Japanese cuisine and its cutting techniques. In Japanese cooking, there is a strong emphasis on preserving the delicacy and beauty of ingredients, requiring precise and accurate cuts. Single-bevel knives are incredibly sharp on one side, allowing them to cut smoothly through ingredients without applying unnecessary pressure, resulting in beautiful, clean cuts. This makes them ideal for dishes where appearance is important, such as sashimi and decorative garnishing. Additionally, the unsharpened side of the blade allows the knife to glide straight and accurately along the ingredient, making single-bevel knives especially effective for tasks like filleting fish and thin slicing.
Which Is the Right Knife for You—Double-Bevel or Single-Bevel?
Choosing the right knife according to the type of cuisine and purpose is essential. Single-bevel knives are suitable for specialized cooking and situations where a beautiful finish is desired, while double-bevel knives have proven to be versatile tools for everyday use. By making the most of each knife’s strengths, you can enhance both the enjoyment and quality of your cooking.
We hope this test serves as a helpful guide in choosing the right knife. In our next feature, we will focus on the materials used in knives and compare their cutting performance, exploring how they may affect the flavor of ingredients. Stay tuned!
【Watch a video of the cutting comparison】
