Singlebevel

Single bevel refers to a blade that is ground on one side only, with the opposite face kept flat. The resulting edge is formed by the single grind surface, producing a sharp, narrow cutting edge along that bevel while the back remains flat.

The term is most closely associated with Japanese cutlery. Single-bevel knives include usuba (a vegetable knife), yanagiba (a sashimi/sushi knife), takobiki (a slicing knife), and deba bocho (a heavier fish knife). These blades are prized for extremely precise, thin cuts and refined control, particularly when working with fish and vegetables. Bevel orientation can be left-handed or right-handed, depending on the intended use and the user’s preference.

Care and sharpening of single bevel knives require specialized technique. Sharpening is performed on the bevel side while the flat back is kept flat to maintain a clean edge and consistent geometry. Water stones or other fine abrasives are typically used, followed by honing to refine the edge. Because only one side is ground, these knives demand more careful maintenance and consistent practice to avoid creating an uneven edge. They are generally more expensive and can be less forgiving for beginners, and they are not as versatile for all tasks as double-bevel knives.

In practice, single bevel describes a blade geometry rather than a single model. While most Western blades are double-beveled, single-bevel blades are common in traditional Japanese knife designs and are chosen for their precision and specialized performance in culinary applications.