Japanese Knife Grinds Explained
Sep 27, 2026
A knife grind is the way the blade surfaces taper toward the cutting edge. The grind affects cutting resistance, edge support, steering, food release and how the knife changes after repeated sharpening.
Flat grind
A flat grind uses relatively straight planes toward the edge. It is simple to understand and maintain, and can cut with low resistance when the blade is thin. Broad flat faces can allow wet food to cling.
Convex grind
A convex grind curves gently outward. It keeps more material behind parts of the blade while still allowing a thin edge. Convexity can help cut food separate from the blade face, though the exact result depends on how strongly the curve is executed.
Hollow or concave grind
A hollow section curves inward, reducing material and contact. Traditional single-bevel knives use a concave back called urasuki. Some double-bevel knives also use concave or S-shaped relief above the edge.
Wide bevel
A wide bevel starts partway up the blade rather than tapering continuously from the spine. It creates a visible transition and gives the sharpener a large reference surface, but preserving it during thinning takes more work.
Asymmetric double bevel
A double-bevel knife does not have to be 50/50. Some Japanese knives use asymmetric geometry to influence steering and food release. Sharpening both sides identically can gradually erase that design.
Does a hammered finish count as a grind?
No. Tsuchime, Nashiji, Kurouchi and Migaki describe surface finish. They can influence contact and appearance, but the cross-sectional grind underneath remains a separate feature.
Which grind is best?
There is no universal winner. Thin flat geometry prioritises easy entry; convexity can add support and release; hollow relief reduces contact. The useful question is whether the grind matches the food and task.
Read Japanese Knife Geometry Explained and Japanese Knife Finishes.
