Why Japanese knives have many single-edged blades
Sep 10 2019
Japanese cuisine, like sashimi, has a culture of eating ingredients without cooking them on fire.
The condition of delicious sashimi is to cut the shape of the fish without breaking it with a sharp knife.
If you cut it like that, it won't give you extra power or heat to the fish.
If you cut it like that, it won't give you extra power or heat to the fish.
For this reason, single-edged knives that can make the blade angle narrower than double-edged knives are used.
However, since single-edged knives are easy to break and bend, high-quality steel and skilled techniques are required to produce them.
