Which grind is best for my kitchen knife?

The grind refers to the part of the blade between the spine and the edge, where the metal tapers progressively down to the cutting edge. This geometry plays a crucial role in the knife’s performance. The shape of the grind directly influences cutting precision, blade durability and sharpening ease. In cooking, understanding the different types of grinds helps you choose the knife best suited to your needs, whether you prioritize precision, versatility or strength. It is therefore essential knowledge to properly maintain your knives and maximize their efficiency in everyday use.

In knifemaking, there are many grind geometries: some are asymmetrical, others have rounded transitions. However, most modern kitchen knives feature a symmetrical grind, also known as double bevel. This V-shaped geometry (flat grind) comes in several variations depending on how high the grind begins along the blade.

For example, the full flat grind tapers evenly from the spine down to the edge, creating a thin and uniform blade. This profile provides extremely clean cuts and smooth penetration, which makes it popular for outdoor and survival knives that need to split wood or power through tough materials. In the kitchen, however, this geometry is rarely used because the edge is too delicate for hard food or forceful cutting motions. It is more commonly found on collectible knives than on daily cooking tools.

A high flat grind is a geometry where the blade tapers almost from the spine while maintaining a very small flat section before the edge. This design creates a particularly sharp edge capable of slicing hard raw vegetables like carrots without cracking or crushing them, a common benchmark among knifemakers.

This grind is often found on versatile kitchen knives such as santoku and gyuto, widely appreciated for their balance of precision, control and cutting power. At KOTAI, it is used in the Pakka, Bunka, 67-layer Damascus versions of these knives, as well as in the Densho series, where the goal is to achieve a clean and effortless cut. Only the paring knives in these collections use a different grind.

Thanks to its fine geometry, the high flat grind excels in most cooking tasks. It is ideal for precise slicing of firm vegetables such as carrots and radishes, dense fruits such as apples and boneless meats.

Advantages and drawbacks

+ Very fine and precise cutting, ideal for vegetables and delicate preparations
+ Smooth food penetration, little resistance while slicing
+ Great balance between sharpness and durability
– Thinner blade means less suitable for heavy work like cutting bones
– Requires regular sharpening to maintain peak performance

The sabre grind is defined by a larger flat area: the bevel begins halfway up the blade, creating a more noticeable transition between the edge and the spine. This gives the blade extra thickness and strength while still maintaining good cutting capability.

This grind is particularly appreciated on utility knives and everyday kitchen knives where durability and ease of maintenance are more important than extreme sharpness. In the kitchen, it works well for varied tasks such as cutting firm vegetables (sweet potatoes, beets), preparing raw meat or slicing hard cheeses. Its strength makes it a good option for butcher knives or general prep knives, where edge resistance matters more than very fine slicing.

This grind is often found on versatile Western knives, as well as in some more robust Japanese lines designed for intensive use. Although it offers slightly less smooth cutting than a high flat grind, it compensates with increased strength and long-term durability. At KOTAI, the knives in the three Hashi collections Classique, Tsuchime and Damas feature a blade profile close to a sabre grind.

Advantages and drawbacks

+ Good impact resistance
+ Easy to maintain and sharpen
+ Ideal for versatile and demanding cutting tasks
– Slightly less fine and smooth than high grinds
– Can cause slight cracking of very hard vegetables (like carrots)

Some specialized knives, especially in Japanese tradition, feature an asymmetrical grind called kataba. This blade has a single bevel on one side, typical of traditional Japanese knives. The manufacturing process requires meticulous polishing and skilled craftsmanship, with every detail of the cutting edge refined with care.

Kataba knives are used for cutting fish, preparing sashimi and, more broadly, for any type of precise Japanese cuisine. The blade naturally glides between the fibers of the flesh, allowing cuts with almost surgical accuracy.

However, these knives require solid technical skill and are usually designed for right-handed users, which makes it more difficult for left-handed cooks to find appropriate versions. They are therefore mostly intended for experienced chefs or enthusiasts seeking a precision tool in line with Japanese culinary tradition.

Advantages and drawbacks

+ Extremely precise cutting
+ Edge glides between fibers, ideal for sashimi and fish
+ Often handcrafted with exceptional blade quality
– Harder to find left-handed versions
– Requires experience for effective use
– Less versatile than double-bevel knives

The convex grind is an edge where the sides curve outward in a smooth, continuous arc down to the blade edge, rather than tapering flat or hollow. This shape gives the knife a strong and durable edge, capable of cutting through food with less resistance, allowing for a smooth and efficient slicing motion.

Convex edges are usually created using specialized sharpening techniques, often with a slightly curved stone or leather strop rather than traditional flat stones. Maintaining a consistent curve requires precise manual work. Skilled knifemakers in Germany, Scandinavia, and Japan are known for producing blades with a convex grind.

Outside of axes, where durability is critical, the convex grind is found on Western chef knives, some robust knives, and certain professional Japanese knives. It is particularly suited for cutting hard vegetables, dense fruits, and meats, as the edge resists chipping while still providing smooth slicing. This grind is also produced by artisans in the city of Tsubame, where the knives in our eponymous collection are made.

Advantages and drawbacks

+ Very durable edge, low maintenance required
+ Smooth and efficient cutting
+ Blade less fragile than some other grind types
– More difficult to sharpen at home
– Less suitable for extremely fine cuts such as sashimi

The hollow grind is a type of edge where the sides of the blade are concave, curving inward toward the edge, rather than flat or convex. This geometry creates a very fine edge with minimal metal behind the edge, making it ideal for precise cuts. The concave shape also reduces friction, allowing food to glide more easily along the blade.

Hollow grinds are usually made using rotary wheels, which gradually hollow out the sides of the blade. This technique is common in Western knifemaking traditions, particularly in Germany and the United States, where it is used to produce extremely sharp and precise knives.

This grind is often found on paring knives, fillet knives, and some chef knives, all designed for fine and delicate cutting tasks. It is particularly suited for soft to moderately firm foods, such as vegetables, fruits, boneless meats, and fish, where precision and ease of cutting are more important than durability for heavy-duty tasks. At KOTAI, this grind is featured on the paring knives in the Pakka and Bunka collections, as well as their 67-layer Damascus versions.

Advantages and drawbacks
+ Tranchant extrêmement fin, idéal pour les coupes précises et délicates
+ Coupe fluide et facile, peu de résistance dans les aliments
+ Parfait pour les légumes, fruits, viandes désossées et poisson
– Less durable than flat or convex grinds
– Edge can chip on hard foods or bones
– Requires more frequent sharpening to maintain performance

The grind of a knife plays a central role in cutting precision, blade durability, and maintenance. Each type of grind offers specific advantages and limitations depending on the food, techniques, and culinary traditions.

There is no universally “best” grind. The choice primarily depends on the chef’s needs, the type of cuisine being prepared, and the cutting style desired. Understanding different blade geometries allows you to select the knife best suited for each task and get the most out of your tool.

→ Learn how to sharpen and hone your knife
→ Santoku or Gyuto, which one should you choose?