Japanese Kitchen Knives | Double Bevel

A double bevel (ryoba) knife is sharpened symmetrically on both sides of the blade, typically at 50/50 or 70/30. This makes it versatile, ambidextrous and suitable for a wide range of kitchen tasks. Common profiles include Gyuto, Santoku, Petty and Nakiri.

A Gyuto is the Japanese equivalent of a Western chef's knife with a curved belly suited for rock-chopping and slicing. A Santoku has a flatter profile and shorter blade (typically 165–180mm) designed for push-cutting vegetables, fish and meat. Both are double bevel all-purpose knives.

It depends on your priorities. Aogami Super and Shirogami #1 carbon steels offer exceptional edge retention and easy sharpening but require more care. SG2/R2 and VG10 stainless steels resist corrosion and suit busy kitchens. Knives and Stones carries all major steel types.

Yes. Knives and Stones ships Australia-wide from our Sydney warehouse, with free shipping on orders over $99 AUD. We also have physical stores in St Peters (Sydney), Crows Nest (Sydney) and Braddon (Canberra).