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Glossary of Terms

What is 'Double Bevel'?

Refers to a knife blade that is ground (sharpened) on both sides, usually at a ratio of 50:50 on each side of the blade for most Western-style knives. Commonly ground at angles between 15 to 30 degrees, and typically not as sharp as Single Bevel knives. Ambidextrous. Also called Ryoba in Japanese.

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