Single-bevel knife sharpening, one side, done properly.
Traditional Japanese single-bevel knives have a bevel on one side and a slightly hollow back, the ura, on the other. They are sharpened on Japanese whetstones on the bevel side only, with the ura given just a light pass to keep it flat, so the knife keeps the geometry that makes it cut the way it does.
Priced per knife,by style.
Deba
Fish butchery knife, thick spine, single bevel
Yanagiba
Long sashimi slicer, sharpened the full length
Usuba
Single-bevel vegetable knife
Indicative starting prices, exclusive of GST — final quote confirmed when your gear arrives. Bulk and trade discounts available.
Treat a single-bevel like a Western knife and it’s ruined.
A single-bevel knife has an asymmetric grind: a bevel and shinogi line on the front, and a flat, slightly concave ura on the back. Sharpen both sides like a Western knife and the ura flattens out, the edge steers sideways and the knife never cuts cleanly again.
The bevel side is worked through a progression of Japanese whetstones, typically 400 grit for shaping, 1000 for the edge and 3000 to 6000 to finish, and the ura gets only a light uraoshi pass to keep it flat. Single-bevel and Western knives are kept in separate workflows. Turnaround is 7 to 11 business days.
- Bevel side only, on Japanese whetstones
- Ura kept flat with a light uraoshi pass
- Kept apart from Western-knife work
One workshop,every kind of edge.
Single Bevel Knife Sharpening FAQs
Yanagiba, usuba and deba.
Send Your Japanese Knives In.
Turnaround is 7 to 11 business days. From $20 + GST per knife. Free return shipping on orders over $200.
Post to PO Box 69, Gunning NSW 2581. Send with Australia Post. Couriers can't deliver to a PO Box.
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