Why Japanese knives have many single-edged blades

Why Japanese knives have many single-edged blades
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. 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.