Limited Edition Collector Blades
Single Bevel vs Double Bevel Knives: What's the Difference?
What's the difference between a single bevel and a double bevel knife? A double bevel knife is sharpened on both sides of the blade, so the edge sits in the center and cuts straight for right- and left-handed cooks. A single bevel knife is sharpened on one side only, which makes a very keen edge but asks for more skill to steer and sharpen. For most home cooks, a double bevel is the better everyday choice. Our pick is the Dalstrong Shogun Series 8" Chef's Knife ($129): its Japanese AUS-10V core (62+ HRC) is ground to an 8–12° double bevel, so you get a Japanese-style keen edge without the learning curve of a one-sided blade.
The word "bevel" just means the angled surface ground into the blade to form the cutting edge. How many of those surfaces a knife has changes how it feels on the board.
Side by side
| Double bevel | Single bevel | |
|---|---|---|
| Edge position | Centered | On one face of the blade |
| Handedness | Works for both hands | Made for right or left hand |
| Cutting path | Tracks straight | Tends to steer slightly toward the flat side |
| Sharpening | Same angle on both sides | Bevel side sharpened, flat back only polished |
| Typical knives | Chef's knives, santokus, gyutos, most Western knives | Traditional yanagiba, deba and usuba |
| Best for | Everyday cooking | Specialist tasks like sashimi |
How a double bevel cuts
With the edge in the middle, the blade enters food evenly from both sides. That's why it cuts straight down through an onion or a carrot without wandering. The angle of each side matters too. Japanese-style double bevels are often ground thinner than German ones. Dalstrong's Shogun Series uses 8–12° per side, while the Gladiator Series uses a sturdier 16–18° per side. The narrower angle feels sharper and glides through soft foods; the wider angle stands up better to heavy chopping. If you want the German style, the Gladiator Series 8" Chef's Knife ($79) is German X50CrMoV15 steel at 54–56 HRC.
How a single bevel cuts
A single bevel knife has one angled face and one flat (often slightly hollow) back. That geometry can produce an extremely thin edge, which is why sushi chefs favor it for slicing raw fish in one smooth pull. The tradeoff is that the asymmetry pushes the blade slightly toward the flat side, so it takes practice to cut straight. It's also handed: a right-handed single bevel knife feels awkward in the left hand.
Who should choose which?
- Home cooks and beginners: double bevel. It's forgiving, versatile and easy to maintain.
- Left-handed cooks: double bevel, unless you buy a dedicated left-handed single bevel. See best knives for left-handed cooks.
- Sushi and sashimi enthusiasts: a single bevel slicer can be a rewarding second knife once your basics are covered.
- Heavy-duty kitchens: a wider double bevel, like the Gladiator's 16–18°, handles hard use.
Sharpening each type
A double bevel gets the same number of strokes at the same angle on each side. Keep the angle steady and alternate sides as you finish. A single bevel is sharpened mostly on the bevel side, holding the factory angle, and the flat back is only laid flat on the stone to remove the burr. Between sharpenings, a ceramic rod like the Dalstrong 10" Ceramic Honing Rod ($79) keeps a double bevel edge aligned. For angle guidance, see our knife sharpening angle chart.
Keep your edge sharp
Clean cuts depend on a sharp edge. Cut on a wood or composite board, hand-wash and dry your knife right after use, and give it a few light strokes on a ceramic honing rod before each session. A sharp knife needs less force, which makes it safer and more precise.
Our top picks
Chef's Knife 8", Shogun Series, Elite ($129). Japanese AUS-10V core, 62+ HRC, 8–12° double bevel.
Chef's Knife 8", Gladiator Series, ELITE, NSF Certified ($79). German X50CrMoV15 steel, 54–56 HRC, 16–18° double bevel, NSF certified.
FAQ
Which is better, single or double bevel?
For most cooks, double bevel. The Dalstrong Shogun Series 8" Chef's Knife ($129) has an 8–12° double bevel, giving a very keen edge that still cuts straight and works in either hand.
Are Japanese knives single bevel?
Some traditional ones are, like the yanagiba and deba. Many modern Japanese-style knives, such as gyutos and santokus, are double bevel.
Can a left-handed person use a single bevel knife?
Only one made for the left hand. A double bevel knife works for everyone.
Is a single bevel knife sharper?
It can be ground thinner, but a well-sharpened double bevel at 8–12° per side is very sharp for everyday cooking.
How do I know if my knife is single or double bevel?
Look at the edge from the spine. If both sides angle in to the edge, it's double bevel. If one side is flat, it's single bevel.
