Refers to the blade of a knife that is ground (sharpened) on only one side along the cutting edge, usually at an acute angle between 10 to 15 degrees for Japanese knives. This gives the knife a razor-sharp edge, but also makes it only suitable for either right-handed users or left-handed users. Also known as "chisel edge" or "chisel grind" in English. Also called Kataba in Japanese.
