Bevel Type Analysis
Double Bevel (Ryoba)
Double-bevel (Ryoba) blades are ground symmetrically on both sides. This splits the cutting force evenly, making them intuitive, easy to guide straight down, and highly versatile for home cooks cutting meats, veggies, and general ingredients.
Single vs Double Bevel Cut Mechanics
Santoku (All-Purpose)
Santoku
Description
The word 'Santoku' translates to 'Three Virtues' or 'Three Uses', referencing its proficiency at slicing, dicing, and mincing. It was designed in Japan during the mid-20th century as a fusion of the traditional Nakiri (vegetable knife) and the Western Gyuto (chef's knife), creating the ultimate all-purpose household kitchen knife.
Best For
Blade Characteristics
- Typically double-bevel (Ryoba) with an angle of 12-15 degrees.
- Features a flatter edge profile compared to Gyuto, optimal for vertical chopping.
- Blade length usually ranges from 160mm to 180mm.
- Slightly curved spine down to the tip (sometimes called 'sheep's foot' nose).
Steel Recommendations
For this type of blade, professional makers typically suggest: VG-10, SG2 (Powdered High Speed Steel), or AUS-10 stainless steel for excellent corrosion resistance and robust daily use without chipping.
Famous Regions
This cutlery type is famously forged and crafted in: