The sushi knife has been a pleasure to create. It is single bevel and balances and feels great in the hand. . My experience working as a professional chef shines through in this design. The blade has a strong distal taper for balance and excellent edge geometry for perfect cutting. The steel, CPM S60V is considered by many to be the ideal steel for chef's knives. It is extremely hard and takes on a superior razor edge and holds it. A beautiful curly koa handle compliments the design.