singlebeveled

Single-beveled refers to a blade that is ground on only one side, with the opposite face left flat or largely unsharpened. This creates a single bevel along the edge, producing a sharp, precise cut that is well suited to controlled, delicate work. By contrast, double-beveled knives are sharpened on both faces, yielding a symmetric edge.

In practice, single-beveled blades are common in traditional Japanese cutlery, including usuba (vegetable knives), yanagiba (sushi and sashimi knives), and deba bōchō (fish and general-purpose knives). These blades are typically sharpened along one bevel direction, with the back side kept flat; some blades incorporate a small micro-bevel on the flat back to aid finishing.

Sharpening a single-beveled blade requires technique specific to the cut. Sharpeners work on the ground side with stones or waterstones, maintaining the correct angle while keeping the non-beveled face true and flat. The edge is then checked for consistency; in some cases a light bevel on the back or a tiny secondary edge is added to improve durability. The single-bevel design allows very thin, precise edges that excel at slicing fish, vegetables, or other soft to moderately firm materials, enabling tighter cuts and reduced tearing.

Limitations include a steeper learning curve for sharpening, the need to maintain orientation (left- or right-handed bevel), and potential susceptibility to chipping if used on hard or very dense materials. Handled with care, single-beveled blades offer precise control and a traditional performance associated with Japanese cutlery.

See also: double-beveled blade, Japanese knife, chisels and plane irons.