Is there a difference in slicing with a single bevel or double bevel knives?

Posted on June 07, 2016 by Hiro Nakamura | 0 comments

Received an interesting question from a customer.


'Hi just wanted to know more information. Is there a difference in slicing with a single bevel or double bevel knives? I'm a left handed person'


There are differences between single bevel and double bevel knives. Especially if you are a left handed, it would be difficult to slice with a single bevel knife for right handed users. It is because that single bevel knives cut to certain angle. It is hard to explain, so please refer to the video below;


https://www.youtube.com/watch?v=PZnUfh_PRmc


Usually Sushi chefs use single bevel slicers for fish, because it's sharper and cut precisely comparing double bevel knives. Also, it is easier to sharpen. Single bevel knives perform well to slice soft protein. If you are interested in knife for cutting meat or vegetable, double bevel knives would work better. Double bevel work for both right and left handed users.

Ichiban Knife (Best Knife) Hangasumi Silver Steel No.2 Yanagiba Knife

Ichiban Knife (Best Knife) Hangasumi Silver Steel No.2 Yanagiba Knife

Sakai Takayuki Grand Chef Japanese Sword Style Japanese Sushi Chef Knife with Desert Iron Wood Handle

Sakai Takayuki Grand Chef Japanese Sword Style Japanese Sushi Chef Knife with Desert Iron Wood Handle

Sakai Takayuki INOX Yanagiba Japanese Chef's Knife Sugihara Model 300mm with Saya

Sakai Takayuki INOX Yanagiba Japanese Chef's Knife Sugihara Model 300mm with Saya

 

Posted in


Next

Previous

Leave a comment

Comments will be approved before showing up.

Back to the top