The usuba knife is a single-bevel knife, which means only one side of the knife is sharp. Because it has a single bevel, usuba knives come in either left-handed or right-handed options.

Single bevel vs. double bevel blade style Japanese blades come in two styles: single and double bevel. Traditional Japanese knives are made with a single bevel, which allows the blade to be super ...

The design also permits sharpening of traditional single-bevel Japanese knives. The tips of serrated knives can be sharpened in the polishing guide. Maintaining the machine is simple.

The best Japanese chef's knives really outshine Western knives. Prep work becomes less of a chore with the right knife, and these 8 knives the best out there.

The main difference between Japanese knives and their Western counterparts are their single-bevel edge. Only one side of a Japanese blade is sharpened to a wide angle of about 15 degrees compared ...

A great knife should be sharp, strong, and feel balanced in hand. We’ve tested dozens of knives and these 6 brands are our consistent favorites, including Wusthof, Miaybi, and Shun.

Cons. Edge retention was pretty good but not perfect; Requires special care due to asymmetrical bevel; If you’re used to Japanese knives or prefer their long-lasting, razor-sharp edges, we ...

Crafting her knife ― a single-bevel, bunka knife made from white carbon steel ― was less physical hammering and more utilizing a hydraulic press. “It’s not so much about strength, it’s ...

The usuba knife is a single-bevel knife, which means only one side of the knife is sharp. Because it has a single bevel, usuba knives come in either left-handed or right-handed options. These knives ...