[sjaqua]

While the blades used by modern Sushi chefs may not fit the context of historical knives, I think my question does.

This all started while watching Iron Chef. One of the challengers whipped out a brand new (quote "priceless") custom knife made just for that contest. The knife had an older looking line to it that caught my eye.

So this last weekend I run into Jim Hrisoulas at an event we were both attending (along with Tony Lemon and a couple of other former students of Jim's). In talking about traditional Japanese utility type blades, he reminded me of a period construction technique. That being a single layer of steel welded side-by-side with an iron layer. Then the edge bevel is ground on only one side, exposing the steel layer about 1/2 way down the bevel. Thus, leaving both the steel and iron layer intact along the back of the blade (a hard edge and tough back being the desired result).

But what I fail to remember is which side the bevel goes on. I think it is beveled on the right side of the blade and flat on the left for right handed use. Does that sound correct?