Collection: Japanese Single Bevel Knives

Many traditional Japanese knives are 'single bevel' with a wide bevel (kiriba) on one side, and a hollow ground side (ura). Of those knives, the yanagi (sashimi), deba (fish butchery) and usuba (vegetable prep) are most common. These knives are sharpened differently than double bevel knives and tend to be more prone to chipping and damage, so its important for them to be used for their intended purposes only.