Hunting knives!

No1. 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 $430.00 in stock No2. 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 $580.00 in stock No3. 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 $950.00 Shipping your charge (Shipped Internationally)

Titanium laminated steel

Click the photo Small 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 $660.00 in stock Shipping your charge (Shipped Internationally)

Hunting knives!

Hunting knives made by Shinichi Watanabe Click the photo No7. Kintaroame Echigo Santou, single bevel blade, Kintaroame steel blue, cherry blossom handle, wood sheath Blade length 250mm, thickness 6mm, width 42mm, total length 430mm $1,500.00 No8. Kintaroame Kukuri Tou, double bevel blade, Kintaroame steel blue, leather handle, wood sheath Blade length 270mm, thickness 6.5mm, width 41mm, total length 425mm $1,700.00 No9. Kintaroame rope cutting knife, single bevel blade, Kintaroame steel white, wood sheath Blade length 240mm, thickness 6.5mm, width 45mm, total length 405mm $1,600.00 Shipping your charge (Shipped Internationally)

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 angleθ can not be reduced to the extent of the angleθ 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.