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- Origins & History
- Regions & Craftsmen
  
  Regions
  Craftsmen
- Materials
  
  General Overview
  White Steel Series
  Blue Steel Series
  Stainless Steels Series
- Structure & Features
  
  Knife Structures
  Honyaki
  Handles & Ferrules
- Crafting Process
- Types of Knives
  
  Traditional Japanese Knives
  Modern & Versatile Knives
- Blade Finishes
- Usage & Care
  
  Knife Usage & Daily Care
  Cutting Boards & Whetstones
- Mindset & Philosophy
- Japanese Knife Challenge
  
  Vol.1 – Blades of Tradition
  Vol.2 – Blades of Mastery
Support
About Us
- Our Story
- About KIREAJI
- Shiroyama Knife Workshop
- 4P Strategy
- Our Thoughts on Pricing
- Win-Win for All
- Responding to Customer Requests
- Chefs Using KIREAJI Knife
  
  Kenshiro Azuma
  Osamu Nishida
- Blog
- KIREAJI Library

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Wiki-Single-edged blade

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Single vs. Double-Edged Japanese Knives: A Comparative Guide | KIREAJI

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