There are essentially two different types of Japanese knives: one-sided honed knives, with an asymmetrical blade, and knives honed on both sides with a symmetrical blade.
Asymmetrical blade designs, in particular, permit the cutting techniques essential in Japanese cuisine. A knife with an asymmetrical blade is distinguished by the Shinogisuji line that tapers towards the cutting edge. This produces an extremely sharp blade profile, which cuts precisely, finely and smoothly, typical for this type of knives.
MIYABI 600Pro with asymmetrical blade