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Sushi knives - traditional single bevel Japanese kitchen knives

Single Bevel Japanese Knives

When it comes to culinary craftsmanship, few tools are as revered as single bevel Japanese knives. In a world where precision is paramount, these knives stand out for their unique design and remarkable performance. Whether you’re an aspiring home cook or a seasoned chef, the world of traditional Japanese cutlery offers an enticing array of options, each tailored to specific tasks and cutting techniques throughout your kitchen.

When it comes to culinary craftsmanship, few tools are as revered as single bevel Japanese knives. In a world where precision is paramount, these knives stand out for their unique design and remarkable performance. Whether you’re an aspiring home cook or a seasoned chef, the world of traditional Japanese cutlery offers an enticing array of options, each tailored to specific tasks and cutting techniques throughout your kitchen.

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Kitchen Knives - Sakai Takayuki Honesuki Boning Knife 150mm (5.9") / 180mm (7.0") With Single BevelKitchen Knives - Sakai Takayuki Honesuki Boning Knife 150mm (5.9") / 180mm (7.0") With Single Bevel
Sakai Takayuki Honesuki Boning Knife 150mm (5.9") / 180mm (7.0") with Single Bevel Sale priceFrom $199.00
Kitchen Knives - Sakai Takayuki Honesuki Boning Knife Japanese Handle 150mm (5.9") / 180mm (7.0") With Single BevelKitchen Knives - Sakai Takayuki Honesuki Boning Knife Japanese Handle 150mm (5.9") / 180mm (7.0") With Single Bevel
Sakai Takayuki Honesuki Boning Knife Japanese Handle 150mm (5.9") / 180mm (7.0") with Single Bevel Sale priceFrom $209.00
(5.0)
Kitchen Knives - Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood HandleKitchen Knives - Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood Handle
Sawakazuma Sabaki / Boning Knife Shironiko Damascus Rosewood Handle Sale priceFrom $219.00
Sold outKitchen Knives - Misuzu Hamono 45 Layer Damascus AUS-10 Core Nakiri 165 Mm / 6.4" Magnolia HandleKitchen Knives - Misuzu Hamono 45 Layer Damascus AUS-10 Core Nakiri 165 Mm / 6.4" Magnolia Handle
Misuzu Hamono 45 Layer Damascus AUS-10 Core Nakiri 165 mm / 6.4" Magnolia Handle Sale price$189.00
Kitchen Knives - Misuzu Hamono VG-10 Nakiri 170 Mm / 6.7" Magnolia HandleKitchen Knives - Misuzu Hamono VG-10 Nakiri 170 Mm / 6.7" Magnolia Handle
Misuzu Hamono VG-10 Nakiri 170 mm / 6.7" Magnolia Handle Sale price$239.00
Kitchen Knives - Sawakazuma Yanagiba Slicer Knife 210 Mm / 8.2" Shironiko Damascus Rosewood HandleKitchen Knives - Sawakazuma Yanagiba Slicer Knife 210 Mm / 8.2" Shironiko Damascus Rosewood Handle
Sawakazuma Yanagiba Slicer Knife 210 mm / 8.2" Shironiko Damascus Rosewood Handle Sale price$239.00
Sold outKnife - Kaneshige Hamono 67 Layer Nickel Damascus Paring Knife 80 Mm (3.2")Knife - Kaneshige Hamono 67 Layer Nickel Damascus Paring Knife 80 Mm (3.2")
Kaneshige Hamono 10 A 67 Layer Nickel Damascus Paring Knife 80 mm (3.2") Sale price$129.00
Knife - Kaneshige Hamono 10A Nickel Damascus 67 Layer Petty Knife 150 Mm (5.9")Knife - Kaneshige Hamono 10A Nickel Damascus 67 Layer Petty Knife 150 Mm (5.9")
Kaneshige Hamono 10A Nickel Damascus 67 Layer Petty Knife 150 mm (5.9") Sale price$159.00
Sold outKnife - Kaneshige Hamono 10A Nickel Damascus 67 Layer Kiritsuke Gyuto Knife 210 Mm (8.2")Knife - Kaneshige Hamono 10A Nickel Damascus 67 Layer Kiritsuke Gyuto Knife 210 Mm (8.2")
Kaneshige Hamono 10A Nickel Damascus 67 Layer Kiritsuke Gyuto Knife 210 mm (8.2") Sale price$249.00
Kitchen Knives - Fujiwara Yasuhiko Kagerou Ginsan Nickle Damascus Petty With Ebony Handle Buffalo Ferrule 150mm / 5.9"Kitchen Knives - Fujiwara Yasuhiko Kagerou Ginsan Nickle Damascus Petty With Ebony Handle Buffalo Ferrule 150mm / 5.9"
Fujiwara Yasuhiko Kagerou Ginsan Nickle Damascus Petty with Ebony Handle Buffalo Ferrule 150mm / 5.9" Sale price$819.00
Sold outKaneshige Hamono Ginsan Nashiji Bunka Knife 210 mm (8.2")Kaneshige Hamono Ginsan Nashiji Bunka Knife 210 mm (8.2")
Kaneshige Hamono Ginsan Nashiji Bunka Knife 210 mm (8.2") Sale price$249.00
(5.0)

Exploring Japanese Knives: Single Bevel Knife Types

Single bevel Japanese knives represent the pinnacle of knife-making artistry. Unlike their double bevel counterparts, where both sides are angled, these knives feature a distinct asymmetry. They are sharpened only on one side, creating a fine edge that excels in delicate tasks like slicing sashimi or crafting intricate vegetable cuts.

Both cooking enthusiasts and seasoned chefs alike are drawn to the finesse offered by these specialized blades. The precision achievable with a single bevel edge is unparalleled, making them essential tools for achieving paper-thin slices of fish or achieving perfect julienne cuts.

Mastering Single Bevel Knife Techniques

Learning to use these knives requires dedication and practice. The asymmetry demands a different approach, compared to double bevel knives. Chefs must adapt their cutting techniques when choosing a knife to accommodate the specific characteristics of these masterful creations. The controlled and deliberate strokes needed to harness the single bevel Japanese knife can be challenging yet rewarding as you learn how to use your knife.

In Japanese culinary traditions, single bevel Japanese knives have earned their place of honor. They shine with precision while embodying centuries of craftsmanship. Their unique design, steeped in deep tradition, is a testament to the dedication of knife-makers and chefs everywhere who seek perfection in their culinary pursuits.

Exploring Japanese Knives: Single Bevel Knife Types

Single bevel Japanese knives represent the pinnacle of knife-making artistry. Unlike their double bevel counterparts, where both sides are angled, these knives feature a distinct asymmetry. They are sharpened only on one side, creating a fine edge that excels in delicate tasks like slicing sashimi or crafting intricate vegetable cuts.

Both cooking enthusiasts and seasoned chefs alike are drawn to the finesse offered by these specialized blades. The precision achievable with a single bevel edge is unparalleled, making them essential tools for achieving paper-thin slices of fish or achieving perfect julienne cuts.

Mastering Single Bevel Knife Techniques

Learning to use these knives requires dedication and practice. The asymmetry demands a different approach, compared to double bevel knives. Chefs must adapt their cutting techniques. . . Show More >