Single bevel or double bevel? Here's what you need to know before you buy your first Japanese knife.
The Mistake I Made
If you're just getting started with Japanese knives, you might hear the words single bevel or double bevel. For almost all use cases at home, double bevel is the one that you're going to need.
I made this mistake when I purchased a single-bevel knife many years before I started Chef's Edge, thinking I was getting a general-purpose chef knife. I was not.
What a Single-Bevel Knife Is For
A single-bevel knife has a bevel ground on one side and is hollow ground on the other. These single-bevel knives are almost exclusively for specialty tasks like breaking down and slicing fish and seafood.
If you try and make a cut through a vegetable with a single-bevel knife, the bevel on the one side will push the knife in one direction as you cut. Not very good for your everyday prep.
Why Double-Bevel Is Right for Everyday
A double-bevel knife is symmetrically ground on both sides. This ensures that when you're cutting up and down, the knife follows the up-and-down direction rather than being dragged to one side. This means that a double-bevel knife is perfect for your everyday prep at home.
Which Should You Buy First?
By all means, if you are getting into breaking down whole fish, then a deba or a single-bevel knife might be something you want to add to your collection. But if you're buying your first knife, or you're just getting started with Japanese knives, check the product to make sure it is a double-bevel knife. This one will serve you well every day.
