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I found this on chefknivestogo and I think it explains it quite well. RAY <> A "50/50" usually references an edge. So on the cutting edge, it is an even 50/50 "V". It can be 50/50 at 12 degrees or 50/50 @20, but each sides angle is equivocal. A double bevel is a knife design created by grinding. So from the spine to the cutting edge, there is a ...


As I am sure you can tell by looking at it, your Japanese knife is primarily sharpened only on one side. As a result, the cutting edge is angled more steeply. Japaneseknives on Wordpress has some simple pictures illustrating this. This asymmetry is why you can't reliably use a honing rod on it, which relies on swipes to both sides of the edge to keep the ...

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