Since the end of World War II, western-style, double-beveled knives have gained popularity in Japan. One example of this transition is the , an adaptation of . Other knives that have become widely used in Japan are the French chef's knife and the , roughly analogous to a western carving knife. While these knives are usually sharpened symmetrically on both sides, their blades are still given Japanese-style acute-angle cutting edges of 8-10 degrees per side with a very hard temper to increase cutting ability.