Japanese knife-making developed under the influence of samurai sword-making traditions — the same high-carbon steel, the same differential hardening, the same philosophy that the knife is a reflection of its maker and its user. The specific geometry of the single-bevel blade (deba for fish, yanagiba for sashimi, usuba for vegetables) represents centuries of refinement for specific tasks. [VERIFY] Whether Tsuji covers knife types and sharpening in detail.
Japanese knives are single-bevel tools of a fundamentally different design than Western double-bevel knives. The single bevel means the blade is sharpened on one side only — which produces a keener edge but requires a different cutting motion, a different sharpening technique, and a different maintenance philosophy. A Japanese chef's knife (gyuto is the Western-influenced double-bevel exception) is for many applications a tool that cuts differently from anything in Western cookery.
**The major knife types:** - *Yanagiba* (willow blade): Long, narrow, single-bevel — for slicing sashimi and fish in a single drawing cut. The length allows a complete slice in one motion without back-and-forth. - *Deba*: Heavy, thick-spined single-bevel for breaking down whole fish — cutting through bone without the spine flexing. - *Usuba*: Thin, rectangular single-bevel for vegetable cutting — the katsuramuki (rotary peeling) technique requires this blade. - *Gyuto*: Western-influenced double-bevel chef's knife — the Japanese professional's all-purpose knife for non-traditional applications. **The yanagiba cut (for sashimi):** - The blade is drawn from the heel to the tip in a single motion — never pushed forward. - The angle: approximately 45 degrees to the fillet's surface. - Speed: slow, deliberate, using the blade's full length. - Pressure: minimal — the knife's weight does the cutting; the hand guides direction. **Sharpening single-bevel knives:** - Flat side (ura): polished flat on the whetstone — the flat side must be absolutely flat. Any hollow or convex shape defeats the single-bevel edge geometry. - Bevel side: sharpened at the specific angle of the bevel — varies by knife type. - Waterstones: 1000 grit for sharpening; 3000–6000 grit for polishing; 8000+ grit for finishing. Decisive moment: The paper test after sharpening. Draw the knife edge lightly across a piece of newspaper held vertically. A correctly sharpened yanagiba should slice the paper cleanly at the slightest contact — no tearing, no dragging. Any tearing indicates a burr or inconsistency in the edge. Strop on the back of the stone before retesting.
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