Single bevel knives

Japanese knives are generally divided into traditional eastern-type knives and western-type knives.

As the name suggests, Western-style knives were created under the influence of Western cultures, which travelers brought new customs to the country after the opening of Japan. For example, beef consumption was not  typical of the Japanese until then, and a gyuto knife came with it.

In contrast, knives of the eastern type are based on centuries of tradition and their shape and method of production have not changed for many generations. They differ from western knives by handles and blades, but especially by edges. This is  always one-sided. And since the type of blade on the knife is the most important thing, we decided to create one category from these knives as well.

Traditional Japanese knives of the eastern type include Usuba, Deba, Yanagi and Tako.

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