wiki-Single-edged blade
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Definition
A single-edged blade refers to a knife structure where the edge is sharpened only on one side of the blade, unlike a double-edged blade which is sharpened symmetrically on both sides. This design is a hallmark of traditional Japanese knives. -
Details
In single-edged blades, one side of the knife is flat or features a shinogi or kiriba surface, while the other side has a concave indentation called urasuki. The uraoshi (back-polishing) process refines this side, reducing food adhesion and ensuring a straight, precise cut. This structure results in blades that are thicker on the spine side and extremely thin and sharp on the cutting edge. -
Comparison
Western knives are typically double-edged, designed for versatility and balanced cutting. Japanese knives, however, often adopt the single-edged structure to achieve maximum sharpness and precision. The single edge allows the blade to cut slightly off-center, helping food separate more easily and preserving the integrity of the ingredient’s cross section. Compared to double-edged blades, single-edged ones provide thinner, sharper cuts and more refined surfaces. -
Practical Use
Single-edged knives excel in specialized culinary tasks such as slicing sashimi or performing katsuramuki (thin-sheet peeling of daikon). They are highly valued for tasks that demand precision and presentation, delivering clean cuts without crushing fibers. -
Cultural Note
The single-edged blade embodies the Japanese pursuit of perfection in food preparation. By enabling precise, beautiful cuts, it reflects the aesthetics of Japanese cuisine, where the presentation and integrity of ingredients are as important as flavor. This structure is one of the defining elements that distinguish Japanese knives from their Western counterparts.