Single Bevel vs Double Bevel

A knife bevel refers to the surface of the blade that has been sharpened to a point.

Western knives all have double bevels, referring to equal grinds on both sides of the blade. This type of blade is now the most commonly used for cooking at home.

The most popular double bevel knives we have are:

Kasumi Hammered 18cm Santoku Knife

Tamahagane San 17.5cm Santoku Knife

Tojiro Senkou DP (Flash) 18cm Santoku Knife

Traditional Japanese knives use a single bevel, where the angle of the knife is formed on one side of the blade only.

Single bevel knives are favoured by Japanese chefs because they are extremely sharp and allow long precise cuts as they correct the natural inward cutting action of the chef.

We have a range of single bevel knives that were actually made by the same company as Global Knives called Bunmei. You can explore the full range here