Single Bevel vs Double Bevel Knives: Which Should You Buy?

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Updated June 2026 · 7 min read · UK Japanese knife specialists

If you have been reading about Japanese knives, you will keep meeting two terms: single bevel and double bevel. It sounds technical, but it simply describes how the cutting edge is ground — and it has a real effect on how a knife cuts, who it suits, and how much looking-after it needs.

Here is the short answer. A double-bevel knife is sharpened on both sides, like most kitchen knives you have used. It is versatile, easy to use with either hand, and simple to keep sharp — which is why it is the right choice for almost every home cook. A single-bevel knife is sharpened on one side only. It can take a frighteningly keen, precise edge, but it is a specialist tool built for particular jobs, is hand-specific, and takes real skill to sharpen.

Below we explain the difference properly, show who each type is for, and — because nearly everyone should buy double-bevel — point you to the double-bevel Japanese knives we would actually recommend.

What does “bevel” actually mean?

The bevel is the angled grind that forms the cutting edge of a blade. Look at a knife edge-on and you will see the metal taper down to a fine line. The way it tapers is what we mean by single or double bevel.

A double bevel (also called a V-edge) is ground on both faces of the blade, so the two angled surfaces meet in the middle to form the edge. A single bevel is ground on one face only; the other side stays flat (traditional Japanese single bevels have a very slightly hollowed back, called the urasuki, which helps food release and makes sharpening easier).

That one structural difference is where everything else — sharpness, ease of use, and upkeep — comes from.

Single bevel knives: the traditional specialists

Single-bevel knives are the classic blades of Japanese cuisine. Because all the grinding happens on one side, the edge can be made extremely acute, which is why a skilled chef can produce paper-thin, mirror-clean cuts with one. They are most associated with three traditional knives:

• Yanagiba — a long, slender slicer for sashimi and sushi, designed to part raw fish in a single clean pull.
• Usuba — a flat-edged vegetable knife used for precise, decorative cutting and ultra-thin peels.
• Deba — a thick, heavy knife for breaking down whole fish and light butchery.

The trade-offs are real. A single bevel is hand-specific — a right-handed knife is ground for a right-handed user, and left-handed versions are rarer and usually cost more. The asymmetric edge tends to steer (pull to one side) as you cut, so it takes practice to track a straight line. And sharpening is a skill in its own right: you work the single bevel and then carefully deburr the flat back. For these reasons single-bevel knives are aimed at professionals and committed enthusiasts rather than first-time buyers.

If you want to go deeper on these traditional blades, our guides to the nakiri and usuba and choosing a knife for sushi are good next reads. Note that we currently focus on double-bevel knives, which suit the overwhelming majority of our customers.

A double-bevel edge is ground on both sides, so it cuts straight and works in either hand.

Double bevel knives: the right choice for most cooks

A double-bevel knife is sharpened on both faces, so the edge sits in the centre of the blade. This is the construction of nearly every modern kitchen knife — including the most popular Japanese shapes such as the gyuto (chef's knife), santoku, nakiri and bunka. There is a good reason it dominates:

• Versatile. One knife handles vegetables, meat, herbs and more — no specialist technique required.
• Cuts straight. A symmetrical edge does not steer, so slices fall where you aim them.
• Ambidextrous. The same knife works for right- and left-handed cooks.
• Easy to maintain. You sharpen both sides at a simple, consistent angle on a whetstone — no special deburring ritual.

Crucially, a Japanese double bevel is not the same as a chunky European one. Quality Japanese knives use harder steel (VG10 and AUS-10 sit around 60–61 HRC on the Rockwell hardness scale) and are ground thinner, at roughly 15° per side rather than the ~20° of a typical Western knife. You get much of the keenness people associate with single-bevel blades, with none of the fuss.

Many Japanese double bevels are also ground slightly asymmetrically (for example a little more steel removed from one side) to lean towards push-cutting performance while staying easy to use. The result is a knife that feels precise but forgiving — ideal for everyday cooking.

Single vs double bevel: side by side

	Single bevel	Double bevel
Ground on	One side only	Both sides
Best for	Sushi, sashimi, precise fish & veg work	All-round everyday cooking
Handedness	Right- or left-specific	Works either hand
Ease of use	Takes practice; can steer	Beginner-friendly
Sharpening	Skilled; back must be deburred	Simple, both sides ~15°
Right for most home cooks?	Rarely — specialist	Yes

How to choose your (double-bevel) knife

Once you have settled on a double bevel — as most people should — the decision becomes which knife, not which grind. A few things to weigh:

• Shape. A gyuto (chef's knife) is the most versatile all-rounder; a santoku is shorter and great for everyday chopping; a nakiri is a vegetable specialist. If in doubt, start with a gyuto or santoku.
• Steel. VG10 and AUS-10 are excellent, hard stainless steels that hold a keen edge while resisting rust — ideal for home kitchens. See our VG10 guide for the detail.
• Handle. Choose what feels balanced in your grip, whether that is a traditional wooden handle or a moulded resin one.
• Care. Hand-wash and dry any good knife, and touch up the edge on a whetstone at roughly 15° per side. That is all a double bevel needs.

Our top double-bevel picks

These are double-bevel Japanese knives we sell and trust — each is easy to use, easy to keep sharp, and suited to everyday cooking. Prices and ratings are live at the time of writing.

Knife	Price	Best for
Aiko Black Damascus	from £64.99	Best overall double bevel
Haruta 8″ Gyuto	£89.99	All-round chef's knife
Minato Santoku	£89.99	Everyday chopping
Riku Damascus VG10 — best value	from £49.99	Getting started

Common mistakes to avoid

• Buying single bevel because it sounds “more authentic.” Unless you specifically want to prep sushi or fillet whole fish, a double bevel will serve you better every day.
• Forgetting handedness. A standard single bevel is ground for one hand — left-handers must seek out a left-handed version.
• Sharpening a single bevel like a double. The two are sharpened differently; working a single bevel on both sides ruins the geometry.
• Treating any Japanese knife like a cheap one. Hard steel is keen but more brittle — avoid bones and frozen food, and never put it in the dishwasher.

Frequently asked questions

Is single or double bevel better for a beginner?

Double bevel, without question. It cuts straight, works in either hand and is far easier to sharpen, so it is the sensible first Japanese knife for almost everyone.

Are single-bevel knives sharper than double-bevel ones?

A single bevel can be ground to a very acute, precise edge, which is why chefs use them for sashimi. But a good Japanese double bevel in hard VG10 or AUS-10 steel is extremely sharp too — and much easier to live with.

Are most Japanese kitchen knives single or double bevel?

Most modern Japanese knives — gyuto, santoku, nakiri and bunka — are double bevel. Single bevels are the traditional specialists: the yanagiba, usuba and deba.

Can a left-handed person use a single-bevel knife?

Yes, but you need a left-handed version, which is ground as a mirror image. A right-handed single bevel will fight a left-handed user. Double-bevel knives avoid the problem entirely.

How do I sharpen a double-bevel knife?

On a whetstone, holding roughly 15° per side and giving each face an even number of strokes. Our whetstone sharpening guide walks through it step by step.

Which double-bevel knife should I buy first?

A gyuto or santoku is the best first knife for most people. The Haruta 8″ Gyuto is a superb all-rounder, while the Aiko Black Damascus is our best-value way into a keen VG10 edge.

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