Japanese Knives and Western Knives may appear similar at first glance, but to a professional they have one small change which make a large difference in how they prepare food. Japanese knives have a beveled edge on just one side, the other side of the blade remains flat. On a Western knife the cutting edge is typically beveled on both sides. Japanese knives are designed in such a way that perfect 90 degree angles for sashimi are achievable, with any Western design knife the resulting sashimi would have a scalloped edge.
Indigo Japanese Yanagiba Knife
Indigo Japanese Chef's Gyuto Knife
Indigo Japanese Santoku Knife
Indigo Japanese Petty Knife
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