Single-bevel knives have traditioanlly been used in Japan for the butchering and preparation of fish. They are often called sushi knives. Single-bevel knives have a large bevel on one side of the blade and a flat perimeter on the opposite side. This design makes the knife specific to a user's dominant hand and those designed for left-handed users are less common and usually more expensive. Sharpening single-bevel knives requires a bit more experience and the longer knives should be checked for straightness as they age.