Unlike western knives, Japanese knives are often only single ground, meaning that they are sharpened so that only one side holds the cutting edge. As shown in the image, some Japanese knives are angled from both sides, while others are angled only from one side with the other side of the blade being flat. It was traditionally believed that a single-angled blade cuts better and makes cleaner cuts, though requiring more skill to use than a blade with a double-beveled edge. Generally, the right-hand side of the blade is angled, as most people use the knife with their right hand. Left-handed models are rare and must be specially ordered and custom made.