Unlike western knives, Japanese knives are often single ground - sharpened to have cutting edge on only one side). Traditionally it is believed that a single-angled blade makes cleaner cuts, though it requires more skills to use in comparison to a blade with a double-beveled edge. The right-hand side of the blades are usually angled, as most people are right handlers.
At , we dedicate ourselves to casting the finest knifes. All our blacksmiths are meticulous and we believe that a good and compatible knife is important as they allows the chefs to prepare the meal with excellent cuts effortlessly.