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Edge and Handedness

In knives, there are double and single deging.
We introduce here the diffrence and suitability of each edging.

Single edging

Single edging is applied mainly to Japanese knives, such as Deba, Sashimi, Usuba, and Soba. Some western knives, like boning knives and slicers are also single edged.

When cutting something down, the edge (in this case right sided edging for right-handed person) cuts into slightly left and remove the sliced object towards a bit right. Cut surface of the sliced object is also very smooth and looks excellent. So that it is quite useful and preferred by many professionals.

In western knives, single edging is adopted primariry for boning by professionals in the meat industry.

Since the edging is applied only on one side, right- and left-handed are clearly distinguished.

Double edging

Double edging is widely applied to the western style knives. Among Japanese knives, Nakiri, Santoku, Udon knives are double edges.

Double edged blade cuts into the object straight down, and able to make the object identically.

In our factory we edge the blade 60% to the right and 40% to the left, because it is quite difficult to edge fifty-fifty by standard grinding. However it is also possible to edge conversely upon request.

For the Tojiro-Pro and Tojiro-Supreme series, we edge fifty-fifty.