Japanese Cutlery Design and Philosophy
Unlike western knives, Japanese knives are often single ground, i.e., sharpened so that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, and others are angled only from one side, with the other side of the blade being flat. It was originally believed that a blade angled only on one side cuts better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled edge. Usually, the right hand side of the blade is angled, as most people use the knife with their right hand, with ratios ranging from 70–30 for the average chef's knife, to 90–10 for professional sushi chef knives; left-handed models are rare and must be specially ordered and custom made.
Since the end of World War II, western-style double-beveled edged knives have become much more popular in Japan, the best example being that of the santoku, an adaptation of the gyuto (牛刀 （ぎゅうとう）, gyūtō, gyuto, gyutou?), the French chef's knife. While these knives are usually honed and sharpened on both sides, their blades are still given Japanese-style acute-angle cutting edges with a very hard temper to increase cutting ability.
Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks. Some cooks even own two sets of knives, which they alternate every other day. After sharpening a carbon-steel knife in the evening after use, the user normally lets the knife "rest" for a day to restore its patina and remove any metallic odour or taste that might otherwise be passed on to the food.
Japanese knives feature subtle variations on the chisel grind: firstly, the back side of the blade is often concave, to reduce drag and adhesion so the food separates more cleanly; this feature is known as urasuki. Secondly, the kanisaki deba, used for cutting crab and other shellfish, has the grind on the opposite side (left side angled for right-handed use), so that the meat is not cut when chopping the shell.
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