I agree with RobT.
Japanese single bevel knives are 'handed', usually right, to produce a fine 90º cut, the angled surface pushed the cut-off bit out of the way to the left and the cook craftsman can more easily see and control the cut.
My Taiwan knives have right-handed single bevels and are easy to sharpen the angled bevel side, then fine stone &/or strop the flat side to remove the burr.
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