Single Bevel vs Double Bevel Knives: What's the Difference?
When choosing a kitchen knife, you may come across the terms single bevel and double bevel.
The difference comes down to how the cutting edge is formed. Understanding the two designs can help you choose a knife that matches your cooking style and preferred cutting technique.
What Is a Knife Bevel?
A bevel is the angled surface that leads from the side of the blade to the cutting edge.
The number of bevelled sides determines whether a knife is single or double bevel.
What Is a Single Bevel Knife?
A single bevel knife has an angled edge on one side of the blade, while the other side remains relatively flat.
This design is commonly found in specialised traditional Japanese knives. Single-bevel knives are often associated with precise cutting and specialised preparation.
Because only one side is sharpened, the technique used to sharpen and maintain the knife is different from a double-bevel blade.
Single bevel may suit you if:
- You enjoy traditional Japanese knife styles.
- You perform specialised cutting tasks.
- You want a knife designed around precise cutting technique.
- You're comfortable learning the correct sharpening method.
What Is a Double Bevel Knife?
A double bevel knife has an angled edge on both sides of the blade.
This is the more common design for everyday kitchen knives, including many Western-style and Japanese-style chef knives.
Double-bevel knives are generally more straightforward for everyday cutting because the edge is symmetrical or close to symmetrical, depending on the knife's design.
Chef Supply Co notes that most kitchen knives used in Australian kitchens are double bevel, while single-bevel knives are more specialised. Chef Supply Co
Double bevel may suit you if:
- You want an everyday all-purpose kitchen knife.
- You're new to Japanese-style knives.
- You want a versatile blade for general preparation.
- You prefer a more familiar sharpening setup.
Single Bevel vs Double Bevel
| Feature | Single Bevel | Double Bevel |
|---|---|---|
| Sharpened sides | One side | Both sides |
| Common use | Specialised cutting | General kitchen preparation |
| Typical association | Traditional Japanese knives | Western and Japanese-style knives |
| Sharpening | Requires single-bevel technique | Sharpen both sides |
| Best suited to | Specific cutting styles | Everyday versatility |
Which One Should You Choose?
There's no universal winner.
For most home cooks looking for a versatile everyday knife, a double-bevel knife is usually the more straightforward option.
If you're interested in specialised Japanese knives and precise cutting techniques, a single-bevel knife may be worth exploring.
The important thing is to choose the edge design that matches your knife, your technique and the type of preparation you do most often.
Find the Right Kitchen Knife
Whether you're looking for an everyday chef knife or a more specialised Japanese blade, explore the Chef Supply Co Kitchen Knife Collection to compare different knife styles.
For everyday versatility, you can also explore the Chef Knives Collection.
