Single-bevel knives
Single-bevel knives are sharpened from one side and give a very sharp edge. They include the yanagiba for sashimi, the deba for fish and the usuba for vegetables.
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Each knife is made for either the right or the left hand, so choose the right one. On the board a single-bevel knife can feel as if it steers to the side, and it takes a little practice both in use and on the stone. Many of the knives here come from Sakai, the city in Japan that makes the most single-bevel knives. We sharpen single-bevel knives in the workshop.
