Traditional Japanese single bevel knives

Single bevel knives have the blade ground on just one side and are therefore suitable for only left- or only right-handed users, depending on the side that was ground. This blade design allows for a thinner cutting edge and at the same time a strong and precise blade. Single bevel knives are specialized for certain cutting tasks: the Usuba – for preparing vegetables, the Deba – for filleting fish, the Yanagiba – for slicing thin pieces of fish for sushi and sashimi.