Single Bevel Sharpening Tips

Hi, I’m Hayato a sharpener at KATABA.

Today, I’d like to share some simple tips on sharpening single bevel knives.
These traditional Japanese knives are designed for specific tasks—like Deba for filleting fish, Yanagiba for slicing sashimi, and Usuba for cutting vegetables.

In Japanese cuisine, where precision and natural flavor are key, single bevel knives with thin, delicate edges are ideal.
They require a different sharpening technique compared to double bevel knives.

Single bevel knives have an edge on only one side.
To sharpen them, you focus on the Kireha (beveled side), sharpening it flat and evenly.
The Ura (flat back side) is only used to remove the burr—not for sharpening with coarse stones.
Use only finishing stones (around #3000–#5000) on the Ura.

At the end, apply a micro bevel (also called a secondary bevel) to strengthen the edge.
Hold the knife at about 40° and use a single stroke to set the micro bevel.

• Kireha: #220
  
• Uraoshi: #3000
  
• Kireha: #800 or #1000
  
• Uraoshi: #3000
  
• Kireha: #3000
  
• Uraoshi: #3000
  
• Micro bevel: #3000
  

• Kireha: #5000
  
• Uraoshi: #5000
  
• Micro bevel: #5000