Differences between the double
and single bevel
There are 2 main categories of a Japanese knife, double bevel (Ryoba)
and single bevel (kataba). Single bevel is used for specialist Japanese knivs in the left or
right-hand grind. Generally, western-style knives are double bevel, suitable for a
wider range of tasks
Double Bevel (Ryoba)
Double bevel knives have a hard core steel (Hagane) which is positioned between
Single Bevel (Kataba)
Single bevel knives have a thinner
Sharpening Stone (Whetstone)
Whetstones are recommended for the sharpening of all Japanese knives, they are
also exceptional at sharpening western knives.
There are 3 different types of whetstone based on the size of the grit. These are
Rough Stone (Arato), Middle Stone (Nakato)
and Finishing Stone (Shiageto). Some skill a nd experience are required to use a whetstone appropriately.