Kataba (single-edged) refers to a type of knife blade in which only one side of the blade is sharpened. Single-edged knives are a feature found primarily in Japanese kitchen knives and are designed for the delicate cooking of Japanese cuisine.
Below are details on the features and advantages of single-edged knives:
Characteristics of Single-Edged Knives
- Only one side is sharpened:
- In single-edged knives, only one side of the blade is sharpened sharply, while the other side is nearly flat (back side). This design concentrates the sharpness on one side.
- Accuracy in cutting:
- The single-edge construction makes it easier to keep the knife going in a certain direction when cutting, making it easier to cut in a straight line. This is why it is suitable for delicate and detailed cutting tasks such as sashimi.
- Blade on one side only:
- Single-edged kitchen knives are divided into left-handed and right-handed knives, with right-handed knives generally being more common. Left-handed single-edged knives are also available, but they are often made to special order.
- Urasuki:
- Single-edged knives often have a slight indentation on the back of the knife called “裏すき. This back clearance makes it easier for the cutting surface of the food to separate from the knife, thereby reducing resistance when cutting.
- Shape of blade according to use:
- Single-edged knives are often found in knives specialized for Japanese cooking, such as sashimi knives (yanagiba knives) and de-eba knives. Each knife has a specific shape for its intended use.
Advantages of single-edged knives
- High sharpness:
- The single-edged construction allows the blade edge to be very sharp and cut through food smoothly. It is particularly suitable for fish fillets and fine vegetable work.
- Accurate Cutting:
- Single-edged knives are easy to cut straight and precise, especially for thin slicing and fine work. This has a significant impact on the appearance and finish of your food.
- Ideal for Japanese Cooking:
- Single-edged knives play a particularly important role in Japanese cooking. The sharpness and precision of single-edged knives are of great use in delicate technical work.
A single-edged knife is a knife with only one side of the blade sharpened, and is widely used, especially in Japanese cooking. Single-edged knives are indispensable tools for dishes such as sashimi because of their sharpness and ability to make precise, delicate cuts. They are also designed to accommodate left and right-handed cooks and are an important component of the traditional techniques of Japanese cooking.
*This is a translation by a translation tool.