Single beveled, dimples etc.

2,563
537
Joined Apr 25, 2014
Yeah geometry. Thin at the edge and then gets thicker towards the spine, that kind of knife will not stick as much. Usualluly a heavier knife
 
2,848
235
Joined Nov 15, 2012
Known as a wide bevel, tends to wedge in stuff like splitting carrots and othe hard veggies, but thin slices and coins just jump right off.

Here's what could be considered a tamer more versatile version https://www.japaneseknifeimports.co...ducts/gonbei-240mm-hammered-damascus-wa-gyuto

Here's the ultimate  https://www.japaneseknifeimports.co.../products/gesshin-heiji-240mm-carbon-wa-gyuto

That's a flat bevel that begins very close to the edge and tapers out about 5deg/side.  The top sides go straight down from the thick spine, forming the sharp shoulder where they meet the wide bevel.
 

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