• Single-Edged or Double-Edged: Which to Choose?

  • May 29, 2023

  • The choice between single-edged and double-edged knives involves understanding their unique benefits and suitability for different culinary tasks.

  • The Single-Edged Mastery

    Single-edged knives, with their asymmetrical sharpening, offer a suite of advantages tailored to the precision and finesse of Japanese cuisine:

    • Unmatched Sharpness:
      The single-edged design enables superior sharpness, making tasks such as peeling and chopping vegetables effortlessly smooth.
    • Precision in Fish Preparation:
      These knives excel in fish preparation, gliding close to the bone to ensure minimal waste and maximum flavor.
    • Pristine Cuts:
      The clean, precise cuts achievable with single-edged knives are ideal for presenting dishes where aesthetics are paramount.

  • Designed with the nuances of Japanese cuisine in mind, single-edged knives are favored by professional chefs and culinary establishments dedicated to authentic Japanese fare.

  • The Double-Edged Versatility

    Conversely, double-edged blades, with sharpening on both sides, embody the versatility of Western culinary tools. Popularized in knife designs like the Santoku and Gyuto, they offer a distinct advantage:

    • Consistent Cutting:
      Double-edged knives ensure uniform cutting, providing consistency especially when precision from a top-down perspective is required.

  • While single-edged knives demand a certain level of skill and familiarity, double-edged knives are often recommended for their ease of use in everyday cooking, catering to a wide range of culinary tasks.

  • Conclusion: Choosing a Knife That Reflects Your Cooking Journey

    The decision between single-edged and double-edged knives is not about better or worse—it is about the story you want to tell in your cooking.

    If your path leads toward the elegance of Japanese cuisine, a single-edged knife will give you the sharpness and finesse to honor every ingredient. If your goal is versatility and everyday ease, a double-edged knife will be a loyal companion in every dish.

    Both are expressions of craftsmanship, and both will enrich your time in the kitchen.
    The right choice is the one that feels natural in your hand and inspires you to cook with greater care and joy.

Japanese Knife Structure

We hope that by understanding the structure of knives, our customers will develop a greater appreciation for them and enjoy cooking even more. As their knowledge of knife structure deepens, they will gain a better understanding of how to choose and use their knives, making their daily cooking experience more fulfilling.

Japanese Knife Structure

The Soul of Craftsmanship

  • The Art of the Japanese Knife

    As a craftsman deeply immersed in the world of Japanese knives, I often reflect on the unique beauty and precision of each blade. There is no such thing as a one-size-fits-all knife. Each type is created with a specific purpose, carefully tailored to the unique demands of Japanese cuisine.

  • Take, for example, the difference between single-edge and double-edge knives. A Japanese knife is traditionally crafted with one side sharpened, forming an asymmetrical edge. This design delivers razor-sharp precision, ideal for slicing fish or vegetables with delicate care. The single-edge construction provides fine control and effortless glide, minimizing resistance and protecting the integrity of the ingredient.

  • The thickness of the blade also plays a vital role. Japanese knives are often thicker and sturdier, built to withstand demanding tasks like fish preparation, while Western knives are lighter and more versatile for a range of uses.

  • Another hallmark of Japanese knives is the “Urasuki,” or hollow-ground feature. This subtle concave on the back of the blade helps maintain sharpness and allows ingredients to release easily. Combined with the blade’s precise angle, it reduces friction and ensures smooth, effortless cutting.

  • The beauty of these knives lies not only in their function, but in their power to forge a connection between cook and ingredient. Each cut, each slice, reflects centuries of craftsmanship, tradition, and a deep respect for culinary artistry.

  • So, when choosing a knife, remember: it’s never just about the blade—it’s about the soul within it. A well-crafted knife elevates your cooking, instills confidence in your hands, and honors the ingredients you prepare. That is the essence of Japanese craftsmanship—a philosophy that inspires us, generation after generation.

KIREAJI's Three Promises to You

  • japanese_knife_made_in_Sakai

    1. Forged in the Legacy of Sakai

    From Sakai City—Japan’s renowned birthplace of professional kitchen knives—each blade is crafted by master artisans with over six centuries of tradition. Perfectly balanced, enduringly sharp, and exquisitely finished, every cut carries the soul of true craftsmanship.

  • 2. Thoughtful Care for Everyday Use

    Every knife includes a hand-fitted magnolia saya for safe storage. Upon request, we offer a complimentary Honbazuke final hand sharpening—giving you a precise, ready-to-use edge from day one.

  • 3. A Partnership for a Lifetime

    A KIREAJI knife is more than a tool—it is a lifelong companion. With our bespoke paid aftercare services, we preserve its edge and beauty, ensuring it remains as precise and dependable as the day it first met your hand.