Wiki-Double-edged blade
A double-edged knife is a knife structure characterized by a symmetrical blade attachment as opposed to a single-edged knife structure in which the blade is attached to only one side of the blade when viewed from the center of the cutting edge.
This structure is often used in Western-style kitchen knives. Since the blade is symmetrically attached to the left and right sides, it is possible to cut food straight without much awareness. Also, as with single-edged knives, there is no difference depending on the dominant hand, and they can be used by left-handed and right-handed people alike.
<Western knife / Japanese knife>
The main difference between Western and Japanese knife is that Western knife is double-edged, while Japanese knife is based on single-edged blades. The reason why many Japanese knife has single-edged blades is because when the material is cut off, the tip of the blade cuts slightly to the left, which makes it easier for the cutter to separate from the material, allowing for a quick chopping motion. Since the cut can be made without destroying the structure of the material cross section, a beautiful cut surface can be obtained. Also, the single-edged blade has a thinner and sharper cutting edge compared to the double-edged blade.
Related websites
Single vs. Double-Edged Japanese Knives: A Comparative Guide | KIREAJI
Japanese Knife vs. Western Knife: Features and Differences | KIREAJI