Some customers asked us, “what is Double-edged and Single-edged blade?”
The general answer for the kitchen knives is as follows,
Double edged — sharpened on both left and right side of the blade
*mostly for left-and-right handed
*sharpening balance ….. mostly 50:50, sometimes 60:40
Single edged — sharpened on just one side of the blade surface
*for left or right handed
*sharpening balance ….. 100:0
Japanese style blades are often single-edged, and Western style blades are double edged except in some cases.
The information about the edge type is shown in almost all the item pages in the Hocho-Knife store.We’d appreciate it if you could access to check it.
Thank you for reading and best regards!
All the Hocho-Knife staff
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“Hocho” represents Made-in-Japan (Sushi / Sashimi) Kitchen Knives,
that is the soul of the cook!
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mport Japan.com,Inc.
Florida, USA
Kyoto and Hyogo, JAPAN