Japanese Kitchen Knives | Single Bevel

A single bevel (kataba) knife is ground on one side only, creating an extremely acute cutting edge. This gives unmatched precision for tasks like slicing sashimi, breaking down fish and fine vegetable work. They are a hallmark of traditional Japanese cuisine.

Standard single bevel knives are ground for right-handed use. Left-handed versions are available from select makers but are typically made to order. Contact Knives and Stones for left-hand availability.

Both are long, thin slicing knives used for sashimi. The Yanagiba has a pointed tip and is more common outside Kanto. The Takohiki has a squared-off tip and originates from the Tokyo (Kanto) tradition. They perform the same function with slightly different cutting feel.

Single bevel knives should be sharpened on a whetstone, maintaining the original single-sided geometry. After use, wash by hand, dry immediately and apply a thin layer of camellia oil if the knife is carbon steel. Avoid dishwashers and prolonged contact with acidic foods.