Anatomy of a Japanese Knife
Anatomy of a Japanese Knife解剖
Understanding every part of your blade
The Parts of the Blade
Click any numbered point to learn about that part
Blade Geometry
How the cross-section of the blade affects cutting performance
Single Bevel
One side flat, one side ground to an edge. Traditional Japanese style for precise cuts. Used on yanagiba and deba.
Double Bevel
Both sides ground symmetrically. The most common grind for gyuto and santoku. Versatile for all skill levels.
Convex Grind
Slight outward curve on both sides, like a clamshell. Reduces food sticking and adds durability to the edge.
Hollow Grind
Concave sides create an extremely thin, sharp edge. Excels at precision work but the edge is less durable.
Handle Types
The handle defines the balance and feel of your knife
Wa-Handle
Traditional Japanese handle. Lightweight with a forward balance point that lets the blade do the work. Typically made from ho wood (magnolia) with a buffalo horn ferrule.
Yo-Handle
Western-style riveted handle. Heavier with a centered balance point. Ergonomic full-tang construction offers a secure, powerful grip. Common on gyuto knives for western markets.
Blade Finishes
The surface treatment affects both aesthetics and food release
Tsuchime
Hand-hammered dimples create air pockets that reduce food sticking
Nashiji
Textured like the skin of a pear. Rustic, organic appearance
Migaki
Polished to a reflective finish. Elegant, easy to clean
Kurouchi
Retains the dark scale from forging. Rustic and traditional
Damascus
Multiple layers of steel folded together creating flowing wave patterns
Now That You Know the Anatomy
Find the perfect blade for your kitchen
