Bali Ritual Knife

[A. G. Maisey]

The chisel grind is very common in Asian knives, it effectively cuts a cutting edge in half, facilitating an extremely fine edge. It takes a bit of a learning curve to sharpen properly, and also to use properly, but once you get used to the chisel edge it is unlikely you will go back to a conventional edge.

I've been using mostly chisel grind knives as my work knives and bench knives for a few years now, and I find them much better for fine work than knives with the conventional grind.