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Hunting knives!
#1. Small Echigo-Santou, double bevel blade, Blue steel, Cherry blossom handle, Ho wood sheath
Blade length 150mm, thickness 4.5mm, width 35mm, total length 290mm JPY42,000

#2. Small Echigo-Santou, double bevel blade, Blue steel, stag horn handle, Ho wood sheath
Blade length 150mm, thickness 4.5mm, width 35mm, total length 290mm JPY50,000
in stock

#3. Ninja tou, single bevel blade, Kintaro ame steel, Parachute cord ori-sanada ami handle, leather sheath
Blade length 120mm, thickness 5mm, width 33mm, total length 240mm JPY90,000

#4. Shimauma knife, double bevel blade, white steel, Dupont corian handle, Kydex shaeth
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Blade length 85mm, thickness 5mm, width 30mm, total length 195mm JPY32,000
in stock

#5. Damascus hunting knife, double bevel blade, Damascus steel, Carbon fiber handle, Kydex shaeth
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Blade length 160mm, thickness 5mm, width 29mm, total length 320mm JPY160,000
1 piece in stock


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Titanium laminated steel
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Titanium laminated knife, single bevel blade, White stee #1 with Titanium, Red dyed maple handle, Leather sheath
Blade length 105mm, thickness 4.8mm, width 33mm, total length 220mm JPY55,000
in stock

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Hunting knives!
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Kintaroame Echigo Santou, single bevel blade, Kintaroame steel blue, cherry blossom handle, wood sheath
Blade length 250mm, thickness 6mm, width 42mm, total length 430mm JPY150,000

Kintaroame Kukuri Tou, double bevel blade, Kintaroame steel blue, leather handle, wood sheath
Blade length 270mm, thickness 6.5mm, width 41mm, total length 425mm JPY170,000

Kintaroame rope cutting knife, single bevel blade, Kintaroame steel white, wood sheath
Blade length 240mm, thickness 6.5mm, width 45mm, total length 405mm JPY160,000

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What are the differences between double bevel blades and single bevel blades?
Double bevel blades Single bevel blades

Double bevel blades, for example western style knives (Gyuto, petite knife, etc), Banno knives, Nakkiri knives, etc have a bevel on each side of the blade. They are ground with two rounded heels and can make a straight cut through food.


On the other hand, Japanese single bevel blades (e.g. Yanagi knives, Deba knives, Usuba knives, etc.) are ground with a heel on one side and a flat or slight hollow on the opposite side. They are ideal for paring. They make a cut that slants slightly to the left, and tend to separate slices effectively. So it is easy to mince quickly using these knives. Also single bevel blades stick to tissue as they cut. The result is food with a beautiful and glossy cut surface. This detail is very important to the graceful presentation valued in Japanese cooking.
F1=the force required to begin to cut fibers


F2=the force required to begin to raise the slice


R1=the resistance of cell walls against separation


R2=the resistance of the slice to lifting
This results in a lower peeling force and so a lower resistance R1. As a result a sooth cut surface is achieved.


In the case of a double bevel knife, the angleƒĆ can not be reduced to the extent of the angleƒĆ in the case single bevel.

Finally, if you use a single bevel blade for paring, or whittling, you will notice that it cuts into branches more smoothly and much smaller acute angle than a double bevel blade.
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