Western-style knives are different use double-bevel edges. They are ideally suited to cutting and slicing meats such as beef, chicken, and pork. As the popularity of Western cuisine grew in Japan during the 19th century, local knife makers began making western-style knives. They adapted the traditional techniques of Japanese swordsmithing and knife making. The result was superior knives that became sort after by top chefs worldwide. Western-style knives typically feature a "full tang" blade with two handle scales, and many also integrate a metal bolster. Their handle usually requires less maintenance, and are often chosen by professionals who must comply with strict hygiene regulations. Among western-style knives, there are various blade types designed for specific cutting tasks and purposes.
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