I like pictures, so I attached a simple sketch showing an approximate 30/70 grind on a knife that is roughly 3mm thick at the spine.
This is fairly typical for Japanese made gyuto's. Adjust accordingly for 10/90 knives like a honesuki, or 20/80 gyuto's, or....you get the picture.
The idea is that more of the meat of the blade is on the right side of the centerline of the knife. In a 30/70 knife, 70% of the steel is on the right side of the centerline of the knife.
These are all considered double bevel knives as we talk about them here.
I'm not 100% certain why they grind their double bevel knives this way, but I reckon it's because they believe they cut better.
These types of grinds, depending on their severity, can interfere with the cutting for a leftie.
These types of grinds, depending on their severity, must be taken into consideration when sharpening the knife. You can screw with the centerline of the knife if you don't match the original grind of the knife making the knife cut poorly.
Now, if I never told you and you never knew....it's not like it's the difference between cutting with a sharp knife and a dull butter knife...but the difference is definitely there.
Yanagi's, deba's, usuba's, etc. (true single bevel Japanese style knives) are a creature all of themselves and are ground nothing like what I've described above.
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