{"id":558,"date":"2021-02-25T22:07:58","date_gmt":"2021-02-25T13:07:58","guid":{"rendered":"https:\/\/hinoura.com\/en\/?page_id=558"},"modified":"2022-02-03T14:17:05","modified_gmt":"2022-02-03T05:17:05","slug":"manual","status":"publish","type":"page","link":"https:\/\/hinoura.com\/en\/manual\/","title":{"rendered":"manual"},"content":{"rendered":"
\n
\n\t

Differences between the double
\nand single bevel<\/span><\/strong><\/h3>\n

There are 2 main categories of a Japanese knife, double bevel (Ryoba)
\nand single bevel (kataba). Single bevel is used for specialist Japanese knivs in the left or
\nright-hand grind. Generally, western-style knives are double bevel, suitable for a
\nwider range of tasks<\/h4>\n\n\n\n
\"\"<\/p>\n

Double Bevel (Ryoba)<\/h2>\n

Double bevel knives have a hard core steel (Hagane) which is positioned between
\nsofter steel (Jigane). The edge of the knife is centred so it makes the blade thicker
\nand less sharp than single bevel profiles.<\/p>\n<\/td>\n

\"\"<\/p>\n

Single Bevel (Kataba)<\/h2>\n

Single bevel knives have a thinner
\nand sharper edge. The thinner edge is, however, easier to chip
\nand\/or become blunt if it strikes something hard like bone.
\nSingle bevel knives may require more sharpening than their double bevel counterpart.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>

\n
\n\t

Sharpening Stone (Whetstone)
\n<\/span><\/strong><\/h3>\n<\/div>\n<\/div><\/div><\/div><\/div>
\n
\n\t

\"\"
\nWhetstones are recommended for the sharpening of all Japanese knives, they are
\nalso exceptional at sharpening western knives.
\nThere are 3 different types of whetstone based on the size of the grit. These are
\nRough Stone (Arato), Middle Stone (Nakato)
\nand Finishing Stone (Shiageto). Some skill a nd experience are required to use a whetstone appropriately.<\/p>\n<\/div>\n<\/div><\/div><\/div><\/div>