Double Edged

Double-edged (ryoba) knives are sharpened on both sides of the blade. They cut straight, suit both right- and left-handed cooks, and feel familiar to anyone used to Western kitchen knives. They are also the easiest Japanese knives to sharpen and maintain.

This collection includes the all-purpose gyuto and santoku, the nakiri vegetable knife, the petty utility knife and the sujihiki slicer. Each is available in steels ranging from easy-care stainless and VG-10 Damascus to high-carbon Blue Steel and powdered ZDP-189.