Single Bevel Japanese Kitchen Knives

Single bevel (kataba) Japanese knives are sharpened on one side only, which gives very precise cuts in traditional Japanese cutting techniques. Profiles include the Yanagiba for sashimi, Deba for fish butchery, Usuba for vegetable work, and speciality shapes like the Kiritsuke and Takohiki. These knives are typically forged from high-carbon steels such as Shirogami (White Steel) and Aogami (Blue Steel).

Frequently Asked Questions

What is a single bevel Japanese knife?

A single bevel (kataba) knife is ground on one side only, usually with a slightly hollow back. The result is a very acute edge that suits slicing sashimi, breaking down fish and fine vegetable work.

These knives come from traditional Japanese cuisine and reward a pulling cut. Common profiles are the yanagiba, deba and usuba.

Can left-handed cooks use single bevel knives?

A standard single bevel knife is ground for right-handed use, and a left-handed one is made with the bevel reversed. Some makers offer left-handed versions.

What is the difference between a Yanagiba and a Takohiki?

Both are long, thin, single bevel knives for slicing sashimi. The yanagiba tapers to a pointed tip and comes from the Kansai (Osaka) tradition. The takohiki has a square, blunt tip and comes from the Kanto (Tokyo) tradition.

They do the same job, with a slightly different feel at the tip. The yanagiba guide covers the pointed style in more depth.

How do I maintain a single bevel knife?

Sharpen single bevel knives on a whetstone, following the original single-sided geometry rather than adding a bevel on the back. After use, hand wash the blade, dry it immediately, and apply a thin layer of camellia oil to carbon steel.

Keep the knife out of the dishwasher and do not leave it resting against acidic food. For general care of any Japanese knife, see our knife care guides.