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1. CONTEMPORARY 15° EURO/AMERICAN
AND ASIAN STYLE KNIVES, FIG. 9A
In the last few years, most of the popular European
and American brands have adopted the 15° edge
angle, along with a thinner blade cross section,
particularly adjacent to the edge. The more
popular Asian style blades; the thin, light weight
Santoku and Nakiri are generally double faceted
(sharpened on both faces of the blade) as shown
in Fig. 9a.
There are other, somewhat heavier, double-faceted
Asian knives, the Deba and Gyutou, popular in Asia,
which are used for chopping hard vegetables, for
tailing and filleting fish and for meats. These are
basically Asian chefs knives designed for heavier
duty work. The Chinese cleaver is included in
this class.
2. TRADITIONAL SINGLE BEVEL
JAPANESE KNIVES, FIG. 9B
The traditional Japanese knife is single beveled
and has a wide factory bevel A along one face of
the blade above the small edge facet. These are
sold as either right handed or left handed versions
as shown in Fig. 9b. The wide factory bevel A is
ground, commonly at about 10 degrees. The most
popular example of this type blade is the sashimi
knife also called Yanagi and Takohiki, designed
as shown to the right. This lengthy, slicing blade
is ideal for preparing very thin slices of raw tuna
or salmon. The back of this blade is commonly
slightly hollow ground. A small single cutting facet
of about 15° to 20° is created along the front of the
edge of the sashimi blade as shown in Figure 9b
and 10 in order to establish the geometry of the
cutting edge. An even smaller cutting micro-facet
(barely visible to the unaided eye) is customarily
created on the back face of the blade to enhance
the sharpness of the finished edge. Figure 10
shows a greatly enlarged cross-section view of a
typical factory edge on the traditional single-bevel
Japanese knife. The large factory bevel A serves
to deflect the food slice away from the blade as it
is cut.
3. TRADITIONAL 20°
EUROPEAN/AMERICAN BLADES, FIG. 9C
While most of the Euro/American knives (shown on
the right) have a thicker cross-section designed for
heavier work, the range of blade thickness in these
familiar blades is great and certain of these knives,
such as the conventional paring, fillet and utility
blades, have a relatively thin cross-section well
suited to their intended application. Euro/American
blades are universally double beveled (sharpened
on both sides of the blade.)
Figure 9a. Double faceted comtemporary
15° blades.
Figure 9b. Single beveled traditional
blades.
Figure 9c. Traditional 20° blades.
Figure 10. Cross-section of a typical
factory traditional Asian knife edge,
magnified 50x (right-handed).
English — 11
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